Meats

Fillet Mignon with Marsala Sauce

• 2 tablespoons unsalted butter
• 1/2 cup plus 1 tablespoon Marsala wine
• 2 filet mignons, each 1-1/2 inches thick
• 1 cup beef stock
• 1 cup fresh mushrooms
• Freshly ground black pepper
• Salt, if desired
• Parsley sprigs for garnish>/li>

Preheat oven to 325 degrees F.
Melt 1 tablespoon butter in large skillet, and add 1
tablespoon of the Marsala wine. Quickly brown
the filets on each side and remove to an
oven-proof dish.
Meanwhile, to the skillet, add 1/2 cup of wine and
scrape bottom of pan; add the beef stock and
remaining butter. Continue to cook until sauce starts
to reduce, approximately 15 minutes. Then
add the mushrooms, pepper, and salt if
desired. Cook the meat in the oven to desired degree
of doneness, about 10 to 12 minutes for
rare. Cook sauce until thickened, approximately 10
additional minutes.
Ladle a little sauce onto the dinner plates. Place
the meat in the center. Mound mushrooms on top of
each filet, and garnish with parsley. Serve
immediately.

Serves 2

FILET MIGNON WITH RED WINE-HORSERADISH SAUCE

From the Snake River Grill in Jackson, Wyoming.
This is very good..I give it ***

• 1 tablespoon butter
• 1 cup chopped shallots
• 1 teaspoon crushed black peppercorns
• 2 fresh thyme sprigs or 1/2 teaspoon dried
• 2 cups dry red wine
• 1/2 cup whipping cream
• 1 tablespoon prepared white horseradish
• 4 6 to 8-ounce filet mignon steaks
  (about 1 inch thick)
  

Melt 1 tablespoon butter in heavy medium saucepan over
medium heat. Add shallots, peppercorns and
thyme and sauté mixture until shallots are
tender, about 5 minutes. Add 2 cups red wine.
Increase heat and boil until liquid is reduced
to 1 cup, about
20 minutes. Strain sauce and return to same saucepan.
Add 1/2 cup whipping cream and boil
until reduced to sauce consistency, about 7 minutes.
Stir in horseradish. Season sauce to
taste with salt and pepper. (Can be prepared 1 day
ahead. Cover and refrigerate. Bring to simmer
before using.)
Prepare barbecue (medium-high heat) or preheat
broiler. Season steaks generously with salt and
pepper. Grill or broil to desired doneness, about
5 minutes per side for medium-rare.
Transfer steaks to plates. Spoon horseradish sauce
around and serve.

Serves 4