Recipe of the Week


Prep Time: 45 Minutes
Yields: 6 Servings

The Wine Merchants Sauce is the best known of the New Orleans classical sauces made famous at Antoine’s Restaurant in the French Quarter. The originally version included bone marrow as a main ingredient.

12 (3-ounce) medallions filet mignon
¼ cup butter or olive oil
½ cup flour
¼ cup minced shallots or red onions
1 cup sliced mushrooms
¼ cup sliced green onions
1 tbsp minced garlic
1 cup peeled crawfish tails (optional)
½ cup dry red wine
2 cups demi-glace
salt and cracked black pepper to taste
granulated garlic to taste
1 tbsp chopped parsley for garnish
Hollandaise Sauce (optional)

In a heavy-bottomed sauté pan, melt butter over medium-high heat. Dust medallions of beef in flour, shaking off all excess. Add medallions to pan and sauté until golden brown on each side. Add shallots or red onions, mushrooms, green onions and minced garlic. Sauté 3–5 minutes or until vegetables are wilted. Add crawfish tails, deglaze with red wine and add demi-glace. Bring to a rolling boil then cook until sauce is slightly reduced but meat is not overcooked. Season to taste using salt, black pepper and granulated garlic then garnish with parsley. Serve 2 medallions in center of a serving plate, top with a generous serving of Marchand De Vin sauce and drizzle with Hollandaise Sauce (optional).



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