Fillet Mignon W Shallots & Cognac Recipe
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Fillet Mignon W Shallots & Cognac
2 whole fillet mignon, 6-8 oz. each
1/4 cup cognac
1 tsp unsalted butter
1 tsp vegetable oil
1/2 tsp pepper, freshly ground
2 large shallot, minced
1/4 cup beef stock
1/8 tsp salt
1)_ Sprinkle steaks w/ 1 tablespoon cognac and let stand @ room temp.
for 45 minutes. 2)_ In heavy medium skillet, melt 1/2 tablespoon
butter and 1/2 tablespoon oil. rub the steak on both sides w/ the
pepper. when skillet is verry hot add the steaks and cook over high
heat untill crust forms on the bottom(about 2 minutes). turn and cook
on the other side and remove to warmed plate to hold.
3)_ Add the remaining butter and oul to the same pan. Add the
shallots and cook over moderately high heat untill translucent(about
3 minutes).
4)_ Add the remaining 3 Tablespoons of cognac to the skillet. ignite
w/ a match and let burn out on it's own. Add beef stock and reduce to
1/4 cup. Stir in and accumulated juices from the steak.
5)_ Place steaks on serving plates and ladel pan sauce over the top
and serve. Posted to MC-Recipe Digest V1 #
Recipe by: Food & Wine Magazine Feb. 1995
From: kmeade@IDS2.IDSONLINE.COM (The Meades)
Date: Tue, 10 Dec 1996 18:21:48 -0500 |
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Diet hints and tips
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When chosing foods for dieting, people usually direct their attention to food store and big brand food items described as 'low fat'. To do this is far too often wrong, for an item might just be significantly reduced in fats, but nevertheless contain far too much calories and carbohydrates.
When planning a nutrition system, it is important to endeavour to reduce ingestion of refined carbohydrate, salt and fats.
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