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Filet Mignon with Tarragon
This simple but effective way of preparing steak dates
back to the seventeenth century. Use lots of fresh
tarragon for a sharp and delicious contrast with the
creamy sauce.
Serves 6
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2 tablespoons unsalted butter
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6 medium portobello mushrooms, stemmed
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Olive oil for sautéing
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4 shallots, diced
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1/3 cup plus 1 tablespoon dry white wine
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3 tablespoons heavy cream
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1 tablespoon grainy mustard, such as Meaux
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1 garlic clove, chopped
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Bunch of tarragon, chopped
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Sea salt, to taste
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Freshly ground black pepper, to taste
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6 (5- to 6-ounce) filets mignon
Melt the butter in a large skillet over medium heat and
cook the mushrooms on both sides until golden. Reduce the
heat and keep warm until needed.
Heat a little olive oil in a saucepan over medium heat and
sauté with shallots until soft and golden. Add the wine
and simmer for 3 minutes, then reduce the heat and add the
cream, mustard, garlic, tarragon, salt, and pepper to
gently warm through. Do not allow to boil.
Heat a drizzle of olive oil in a large skillet over high
heat and sauté the steaks, 11/2 minutes on each side for
rare, 21/2 minutes on each side for medium, and 3 minutes
on each side for well done (if you must!).
Serve the steaks on the cooked mushrooms, topped with the
sauce.
Recipe
from My French
Kitchen:
A Book
of 120 Treasured Recipes
By Joanne Harris &
Fran Warde (William Morrow; August 2003; $24.95/Hardcover;
ISBN: 0-06-056352-4). |
