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Filet MIgnon with Butter Cream Sauce Recipe

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This recipe for Filet MIgnon with Butter Cream Sauce, by , is from The Trouy Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Stacey Vetter

Category:
Category:

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

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.

Number Of Servings:
Number Of Servings:
1
Preparation Time:
Preparation Time:
30 minutes
Personal Notes:
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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