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Cinnamon Mornings and Chocolate Dreams
Whether you're hosting a formal get-together or need a quick brunch idea, this book will spark your imagination and your appetite.
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Ingredients: 4 - 6 ounce size Filet Mignon (preferable Black Angus) Kosher (or Sea) Salt Freshly Ground Pepper Peppercorns (1/4 cup) 8 ounces Dried Cherries 1/4 cup Honey 4 cups Red Wine (Merlot, Burgundy or Cabernet Butter Instructions: In small sauce pan place dried cherries and 1/4 cup whole peppercorns. Place on heat and simmer until liquid is reduced. Add second cup of wine and simmer - reducing liquid slowly. Add honey and remaining 2 cups of wine and reduce. Add 1 tbls butter last 5 minutes of reduction. Sauce should be reduced enough to look like plump cherries with a little liquid (not swimming.)Remove from heat. Pre- heat oven to 450-500 Make small rub for fillets with salt and pepper. Rub on Filets and let stand for 10 minutes. Pre- heat oven-safe saute pan (spray with oil first)- ad 1 tsp butter and super heat. Place filets in pan. Sear/char well. Turn over and repeat. Using tongs, sear sides. Place pan in hot oven & bake. Length of time depends on thickness of filets - 8 to 15 minutes. Notes: Sauce is delicious on Duck and Pork as well. |
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