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Quick and easy international recipes



Filet Mignon In Mustard Sauce

rating
Status Approved
NameFilet Mignon In Mustard Sauce
CategoryMeats
Serves/Yields6 servings
SourceKate
DifficultyEasy
Prep. Time20 minutes
Cook Time30 minutes total
Introduction
This is a classic beef recipe that is easy yet elegant to serve guests or for a special family dinner.
Ingredients


1 1/2 Tbsp creole or whole grain mustard
1/2 teaspoon all_purpose_flour
2 Tbsp heavy cream
Freshly ground black pepper
5 Tbsp plus 1 tsp unsalted butter
1/2 cup dry white wine
3 Tbsp olive_oil
1 cup beef stock or broth
6 filet mignons, about 3-4 oz each
Fresh parsley for garnish



Directions
Step: 1

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 olive 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 the 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 butter and melt over medium heat.

Step: 2 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 it's volume, about 5 minutes. Add the stock and mustard mixture and bring to a boil. Boil until the liquid is reduced about 1/4, about 5 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.

Reduce 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 parsley and serve at once.


Time submitted: Friday, February 11. 2005 at 20:10:46
Contributed By: Kate

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