Filet Mignon Saute
|Oil||15 Milliliter (1 Tablespoon)|
|Butter||15 Milliliter (1 Tablespoon)|
|Filet mignon||1 Pound, cut into cubes|
|Pearl onions||12 , blanched|
|White wine||60 Milliliter (1/4 Cup)|
|Beef stock||125 Milliliter (1/2 Cup)|
|Kneaded butter||1 Teaspoon (Half Butter Half Flour)|
|Chopped parsley||1 Tablespoon|
– In a cast iron skillet, heat oil, melt butter and sear filet mignon cubes.
– Add onions and mushrooms, season with salt and pepper and sprinkle with thyme.
Deglaze skillet with white wine, then reduce liquid by half.
– Add beef stock and kneaded butter and stir until sauce is smooth.
– Sprinkle with parsley and serve.