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Filet Mignon Bayou la Loutre Recipe

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This recipe for Filet Mignon Bayou la Loutre, by , is from Chef Anna's Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  

Added: Monday, October 17, 2005

Category:
Category:

Ingredients:  
Ingredients:  
4 filet mignons, about 8 oz. each
20 medium-large fresh oysters
1 cup dry white wine
1/2 cup demi-glace
1 stick unsalted butter
Salt and pepper to taste
1 Tbs. clarified butter

Directions:
Directions:
Salt and pepper the steaks. With a sharp paring knife, cut a slit in the side of each of the steaks. Stuff an oyster into each steak. Place the remaining oysters into a stainless-steel or enamel saucepan or skillet. Pour in the wine, and bring the wine to a boil. Cook until the oysters begin to curl. Remove the oysters and continue to simmer the wine until it's reduced to about three fluid ounces.
Lower the heat. Stir in the demi-glace and return to a simmer. Whisk in the butter, one pat at a time. Add salt and pepper. Keep warm.
Cook the steaks in a hot skillet with a little clarified butter, adding more as necessary to sear the outside of the steaks. Cook to the desired degree of doneness. Place on a serving plate. Surround the steak with four oysters. Nap the sauce over the steak and the oysters.

Number Of Servings:
Number Of Servings:
Serves four.
Personal Notes:
Personal Notes:
The hard part of making this dish is making the demi-glace, the ultimate reduction of an intense stock from roasted veal bones. Although time consuming every good cook should try this at least once. Otherwise, veal demi-glace may be purchased frozen or canned in many gourmet food stores. For four servings of this dish, you need only about a half cup.

reference: Christian's Restaurant

 

 

 

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