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Filet Mignon Tete-A-Tete

chef.tim.lee's picture
Ingredients
  Butter 4 Tablespoon
  Shallots 2 Tablespoon, minced
  Whole garlic 1 Clove (5 gm)
  Worcestershire sauce 1 Tablespoon
  Soy sauce 1 Teaspoon
  Fillet mignon 12 Ounce (2 Fillets, 6 Ounce Each)
  Brandy 3 Ounce
  Cashew nuts 1 Tablespoon, coarsely chopped
Directions

Heat 2 tablespoons butter in skillet; add shallots and garlic; saute over medium heat for 5 minutes.
Remove and discard garlic.
Increase heat to high, add Worcestershire sauce and soy sauce; place filets in pan.
Let cook 3 minutes on each side, turning once for slightly rare.
Transfer filets to warm dish.
Deglaze pan with brandy and then ignite with a match (be careful of flames).
Remove pan from heat, swirl in remaining butter to thicken sauce.
Pour over filets and top with cashew nuts.
Serve immediately.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Continental
Course: 
Main Dish
Method: 
Saute
Ingredient: 
Beef
Interest: 
Party
Preparation Time: 
10 Minutes
Cook Time: 
35 Minutes
Ready In: 
45 Minutes

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