Filets Mignons With Mushroom Sauce Recipe
Ingredients
| 2 filets mignons (1 1/4 inch thick) | ||
| Butter | 2 Tablespoon | |
| Olive oil | 1 Teaspoon | |
| Croutes | ||
| Water | 1/4 Cup (16 tbs) | |
| Mushroom Sauce | ||
| Salt | To Taste | |
| Pepper | To Taste | |
Directions
Sprinkle meat on both sides with salt and pepper.
Put butter and oil in heavy skillet.
Add filets and brown quickly on both sides (about 5 minutes a side, they should be rare).
Set filets on croutes on hot serving plates.
Stir water into skillet and scrape up any browned bits.
Stir mixture into mushroom sauce.
Spoon sauce over meat and serve immediately.
Note: For the croutes, cut two 1/2-inch slices from day-old French bread.
Trim them so they are just about the same size as the filets.
Brush them on both sides with melted butter and put on cookie sheet.
Toast in oven at 350 degrees until golden.
(This can be done ahead of time.)
Put butter and oil in heavy skillet.
Add filets and brown quickly on both sides (about 5 minutes a side, they should be rare).
Set filets on croutes on hot serving plates.
Stir water into skillet and scrape up any browned bits.
Stir mixture into mushroom sauce.
Spoon sauce over meat and serve immediately.
Note: For the croutes, cut two 1/2-inch slices from day-old French bread.
Trim them so they are just about the same size as the filets.
Brush them on both sides with melted butter and put on cookie sheet.
Toast in oven at 350 degrees until golden.
(This can be done ahead of time.)
Chef
