Filets Mignons Rossini Recipe
Time to pamper your palate with this Filets Mignons Rossini recipe. Stock up on plenty of bags of Beef as you will want to make this Filets Mignons Rossini time and again. I will prepare this Filets Mignons Rossini as Main Dish for a get-together I am soon going to host. Don't rob yourself of the pleasure of having Filets Mignons Rossini. Go and prepare it immediately.
Ingredients
2 1/2 pounds filet beef (cut into 1-1 1/2 inch thick slices)
1 tablespoon shortening (or lard)
2 tablespoons chopped onions
1 slice bacon
1/2 tablespoon flour
1 teaspoon tomato puree
8 large mushroom caps
2 cups beef stock (or water and beef bouillon cube)
1/4 cup red wine
1 teaspoon chopped parsley and thyme
1 cup butter
1 cup cooking oil
8 slices white bread
1 can pate de foie gras
Directions
Preheat oven to 350°F.
1. First make sauce: Melt shortening. Add onion and diced bacon. Cook to golden color slowly. Stir well, add flour, and cook until just turning light brown. Add tomato puree, chopped mushroom stems, stock, wine, salt, and pepper. Bring to boil and simmer for 15 minutes. Now add parsley and thyme and cook a few more minutes. Strain through fine sieve into dish ready to serve, and keep warm.
2. Put mushroom caps in a buttered dish, with a small pat of butter and salt and pepper on each. Cook in oven for 10 minutes.
3. Cut bread into slices the same size as the filets. Heat oil and add 1 tablespoon of butter. When foaming, fry bread until golden brown on both sides. Drain and keep warm.
4. Melt 1/2 cup of butter in large frying pan. When foaming, cook filets 4-6 minutes each side, according to taste. (Or brush with melted butter and broil 5-8 minutes each side.)
5. Place filets on the fried bread. Top each with a slice of pate and a mushroom. Garnish with watercress and serve with French fried potatoes and a green vegetable.
1. First make sauce: Melt shortening. Add onion and diced bacon. Cook to golden color slowly. Stir well, add flour, and cook until just turning light brown. Add tomato puree, chopped mushroom stems, stock, wine, salt, and pepper. Bring to boil and simmer for 15 minutes. Now add parsley and thyme and cook a few more minutes. Strain through fine sieve into dish ready to serve, and keep warm.
2. Put mushroom caps in a buttered dish, with a small pat of butter and salt and pepper on each. Cook in oven for 10 minutes.
3. Cut bread into slices the same size as the filets. Heat oil and add 1 tablespoon of butter. When foaming, fry bread until golden brown on both sides. Drain and keep warm.
4. Melt 1/2 cup of butter in large frying pan. When foaming, cook filets 4-6 minutes each side, according to taste. (Or brush with melted butter and broil 5-8 minutes each side.)
5. Place filets on the fried bread. Top each with a slice of pate and a mushroom. Garnish with watercress and serve with French fried potatoes and a green vegetable.
