COMMENT:
Filet mignon is the most tender of meats and the tournedos are 3-ounce
medallions cut from the center of the filet. The wine merchant's
sauce, best known of the New Orleans meat sauces, is normally served
with filet. This is the classic rendition of both.
INGREDIENTS:
- 4 (3-ounce) medallions of filet mignon
- 1/4 cup unseasoned flour
- 1/4 cup butter
- 1/4 cup shallots, diced
- 1 tbsp garlic, minced
- 1/4 cup green onions, sliced
- 1/2 cup mushrooms, sliced
- 1/2 cup Burgundy wine
- 3 cups beef consommé or 2 cups prepared brown gravy or
sauce
- salt and pepper to taste
METHOD:
In a heavy-bottom sauté pan, melt butter over medium-high
heat. Season medallions lightly with salt and pepper and dust in
flour, shaking off all excess. Sauté in butter until golden
brown on each side, but do not burn the butter. Move the medallions
over to one side of the skillet then add shallots, garlic, green
onions and mushrooms. Sauté 2-3 minutes or until vegetables
are wilted. Add red wine to deglaze pan and reduce to 1/4 cup. Add
beef consommé, bring to a rolling boil and reduce to approximately
1 cup, turning beef occasionally. Season sauce with salt and pepper.
For a varied flavor, I often use Louisiana fruit to finish the dish,
such as fig preserves or kumquats. |
