Fancy Filet Mignon served with Coconut Pasta and Shrimp.

Fancy Filet Mignon
 

4 filet mignon
2 to 3 teaspoons coarse black pepper
2 teaspoons extra virgin olive oil
1/2 cup (1 stick) butter, divided
3 to 6 shallots, sliced in half and separated
1/2 cup beef broth (or 1 beef bullion cube in 1/2 cup water)
2 tablespoons red wine vinegar
2 tablespoons Worcestershire sauce
 
Preheat oven to 350 degrees. Sprinkle both sides of filets with black pepper. Heat olive oil and 2 tablespoons butter in a skillet over medium heat. Cook filets 5 to 6 minutes each side; remove to oven-safe platter. Place filets in oven then turn the oven off so the filets remain warm but not continue to cook. Pour excess drippings from skillet and 3 tablespoons butter. Saute shallots over medium heat until soft. Add broth, increase heat, and boil to reduce juice to about 2 tablespoons. Add vinegar and Worcestershire; boil 1 minute. Add remaining butter, mix with pan juices, and pour over filets. Serve immediately.
 


Recipes ©: Great American Cookbooks an imprint of

 

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