Ingredients:
1/3 stick softened butter
3 tsp dijon mustard
1 Tbsp brandy or cognac
1 Tbsp clarified butter
4 fillet mignon
4 Tbsp dry white wine
1 cup beef stock
salt and pepper to taste
Instructions:
Cream butter with mustard and brandy and set aside. Cook beef in very hot cast iron pan with clarified butter, until desired degree of doneness. Remove to serving platter and keep warm. Pour off fat from pan. Deglaze pan with white wine, scraping to incorporate brown bits of meat from bottom and sides fo pan. Reduce by half. Add beef stock and reduce to syrupy consistency. Adjust seasonings, if necessary. Take pan off heat and whisk in the flavored butter, bit by bit. To serve, spoon sauce into warmed plate, place 1 fillet in center of sauce, and spoon a little more sauce over meat. Garnish with flash fired leeks, piled atop meat.
Notes:
New Year's Eve
|
|
