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Filet Mignon with Sherry Cream Sauce
From Dorothy McNett's recipes at www.dorothymcnett.com. This is my "in the kitchen" version which changes each time I do a steak! Use one steak per person, and just adjust the amounts of remaining ingredients for more or less.
2-4 filet mignons
Spread just a very thin film of a good quality prepared mustard over both sides of each steak. In a heavy bottomed saute pan heat the butter and tilt the pan to cover the bottom nicely, adding more if necessary. Add steaks to hot pan and cook 1-2 minutes on each side. When done to your liking, remove steaks to a warm serving platter. In hot pan, add sherry and port. Using your silicone spatula, cook and stir, scraping up any browned bits on the pan. Reduce the sauce until you can see the figure 8. In measuring cup whisk together the cream and cornstarch. Add to pan and stir to blend, whisking if necessary to get it blended in nicely and continue to cook gently for 1-2 minutes. Pour over or around the steaks and serve, sprinkled with the coarse sea salt.
Recipe created 2008-03-05.