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Filet Mignon with Mushroom and Whiskey Sauce
2014-07-09
https://www.metro.ca/userfiles/image/recipes/filet-mignon-sauce-champignons-whisky-10124.jpg
PT15M
PT08M
PT23M
Melt butter over medium heat in a saucepan.Add shallot and toss in mushrooms.Cook until tender.Add flour and stir for about 1 minute.Pour in beef broth and cream, and bring to a boil, stirring well.Reduce heat and simmer 3 to 5 minutes, stirring frequently, until sauce reduces
slightly.Incorporate whiskey, mustard and lemon zest, and cook until smooth.Salt and pepper to taste.Wrap a slice of bacon around each cut of beef.Keep bacon in place using butcher’s twine.Salt and pepper steaks on both sides.Preheat barbecue to
high.Place steaks on grill and cook to desired doneness.Transfer meat to a serving platter, let rest about 3 minutes, then cut and tremove twine.Pour sauce over steaks and serve immediately.
4
Zeste
0
0
0
0
4 cuts of Gril Rouge Angus filet mignon
Filet Mignon with Mushroom and Whiskey Sauce
4
servings
0:15
Preparation
0:08
COOKING
0:23
TOTAL TIME
Ingredients
-
sauce
-
2 Tbsp.
(30 mL)butter
-
1
french shallot, finely sliced
-
12 oz
(340 g)chanterelles, porcini or other wild mushrooms, finely sliced
-
2 tsp.
(10 mL)all purpose flour
-
1 cup
(250 mL)beef broth
-
1/4 cup
(65 mL)35 % whipping cream
-
2 Tbsp.
(30 ml)Scotch whisky
-
2 tsp.
(10 mL)Dijon mustard
-
1/2 tsp.
(3 mL)lemon zest, finely grated
-
coarse salt and black pepper
-
4
cuts of Gril Rouge Angus filet mignon
Preparation
Melt butter over medium heat in a saucepan.
Add shallot and toss in mushrooms.
Cook until tender.
Add flour and stir for about 1 minute.
Pour in beef broth and cream, and bring to a boil, stirring well.
Reduce heat and simmer 3 to 5 minutes, stirring frequently, until sauce reduces slightly.
Incorporate whiskey, mustard and lemon zest, and cook until smooth.
Salt and pepper to taste.
Wrap a slice of bacon around each cut of beef.
Keep bacon in place using butcher’s twine.
Salt and pepper steaks on both sides.
Preheat barbecue to high.
Place steaks on grill and cook to desired doneness.
Transfer meat to a serving platter, let rest about 3 minutes, then cut and tremove twine.
Pour sauce over steaks and serve immediately.
Source :
Zeste
Legal Notice
Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.
