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Filet de boeuf nature Marchand De Vin (Filet with Marchand Recipe

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This recipe for Filet de boeuf nature Marchand De Vin (Filet with Marchand, by , is from FOOD ART, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.


Added: Monday, September 1, 2008


3 tblsp. Butter
3 tblsp Lea & Perrins
1 cup chopped white onion
1 cup chopped mushrooms
6 cloves garlic (minced)
1 cup red wine
2 cups beef stock
salt and pepper to taste

4 tblsp flour
4 tblsp melted butter

4-10 oz. Tenderloins
Salt & pepper to taste.
1 tblsp. Oil
1 tblsp. Chopped parsley for garnish

In a small heavy skillet melt butter and add the flour. Brown flour until it becomes a dark caramel color and set aside. Saute the onions, mushrooms, & garlic with 3 tblsp. of butter until lightly brown. Add the beef stock , wine, Lea & Perrins, salt & pepper. Cook for 15 minutes
reducing the liquid and then add the roux. Mix well. Makes about 3 cups. Brush the filet with the oil & season the meat with salt & pepper. Cook on
a grill or heavy iron skillet, first on one side then the other, to desired doneness. Place filet in the middle of the plate, topped with the Marchand De Vin sauce. Sprinkle top with chopped parsley.

Personal Notes:
Personal Notes:
Chef Michael Regua, Antoine's Restaurant




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