FILET MIGNON IN MUSTARD SAUCE
Ingredients:
1-1/2 tablespoons grainy mustard
2 tablespoons heavy cream
5 tablespoon, plus 1 teaspoon unsalted butter
3 tablespoons vegetable oil
6 filet mignons
1/2 teaspoon all-purpose flour
Freshly ground pepper
1/2 cup dry white wine
1 cup beef stock or canned broth
Watercress, for garnish
Preparation:
In a small bowl, whisk the mustard and heavy cream until well blended. In another small bowl, blend the 1 teaspoon butter with the flour to form a smooth paste.
In a large skillet, melt 3 tablespoons of the butter with the vegetable oil over high heat. When the foam subsides, add the steaks and sauté until well browned, about 1-1/2 minutes per side. Reduce the heat to medium-high and season the meat with salt and coarsely ground pepper. Cover and cook for about 4 minutes longer on each side for medium-rare. Remove the steaks to a plate.
Discard all the fat from the skillet, add the remaining 2 tablespoons of butter and melt over medium heat. Add the wine and bring to a boil. Simmer, scraping the bottom of the pan to release any browned bits, until the liquid is reduced to 1/4, about 5 minutes.
Add the stock and mustard mixture and bring to a boil. Boil until the liquid is about 1/4, about 4 minutes. Whisk in bits of the butter and flour paste until the sauce is just thick enough to coat a spoon. Season the sauce with salt and pepper to taste.
Reduct the heat to moderate and return the steaks to the sauce and simmer just until heated through, about 1 minute. Transfer the steaks to a warmed serving platter and top with the sauce. Garnish with the watercress and serve at once.
HERB-COATED FILET MIGNON
Ingredients:
2 5oz filet mignon
1 teaspoon extra virgin olive oil
1/8 teaspoon kosher salt
1/8 teaspoon freshly ground pepper
2 tablespoons chopped mixed herbs, such as chives, parsley, chervil, tarragon, and/or thyme
1 teaspoon Dijon mustard
Preparation:
Preheat broiler. Rub steaks with oil, sprinkle with salt and pepper. Place on a broiler pan. Broil approximately 15-20 minutes for medium rare, turning once halfway through cooking. Transfer to a cutting board and let rest for 5 minutes. Place herbs on a plate. Coat the edges of the steak evenly with mustard and roll the edges of the steak over the herbs, pressing gently to adhere.
PAN FRIED FILET MIGNON
Ingredients:
2 tablespoons softened butter
1 tablespoon fine herbs (equal parts chopped parsley, chives, chervil and tarragon)
1 tablespoon oil
Salt and pepper
2 Filet Mignon
2 tablespoons chopped shallots
1/4 cup red wine
1/2 cup beef stock
Preparation:
With a fork, combine the butter and the herbs. Form into a ball and wrap in wax paper and chill. Heat a skillet until very hot, but not smoking. Add oil. Sprinkle salt and pepper on both sides of the steaks. Place the steaks into the hot skillet and heat for 4 minutes on both sides for medium rare. Transfer filets to a cutting board. Add the shallots to the pan, cooking for 1 minute and stirring constantly. Add the red wine and let it reduce to the point that almost all of the liquid has evaporated. Add the beef stock and let it reduce by half. Stir in the herbed butter. Serve sauce over the filets.
