Filet MIgnon with Butter Cream Sauce Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 2 Four Ounce Filet Mignon Medallions per serving 2 Tablespoons Butter per serving 2 Tablespoons Worcestershire Sauce per serving 1/2 yellow or white medium size onion per serving cut julienne-style 1/2 red bell pepper per serving cut julienne-style Cracked Black Pepper freshly ground- enough to coat both sides of each filet medallion 1/8 Teaspoon salt per serving Splash of White Wine 1/2 Cup Heavy Whipping Cream per serving
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Directions: |
Directions:Remove all fat from the Filet Mignon and cut into 4 oz. medallions. Allow 2 Four ounce medallions per serving. Mix the Salt and Cracked Black Pepper in a bowl and coat both sides of each Filet Mignon Medallion. Heat 2 Tabelspoons of Butter per serving in a sauce pan on Medium High- Medium heat. Sautee the onions and bell peppers in the butter until softened. About 8-10 minutes. Add Cracked Pepper Coated Filet Medallions, a splash of white wine for each serving and Worcestershire Sauce to the onions and peppers. After 3 minutes turn Filet Mignon Medallions and add the Worcestershire sauce. Cook for another 3 minutes for Medium Rare. Add Heavy Whipping cream and let the Filets cook an additional 1 minute with the cream. Remove the Filets and place in a serving dish. Allow the cream sauce to simmer until thickened. A thin ring of brown cream should form around the top line of sauce.
Serve with White Wine and roasted garlic mashed potatoes. |
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Number Of
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Number Of
Servings:1 |
Preparation
Time: |
Preparation
Time:30 minutes |
Personal
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Personal
Notes: I learned how to make this incredibly delicious recipe when I was a server (TRON) at Paulette's in Memphis. I use WAY more onions and peppers per serving in my version of the recipe and I always make extra sauce. The leftovers, if you have any leftovers, are yummy cold...don't overcook the meat by reheating it in the microwave! There really is no room for substitutions...
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