Sheila Simmons, my co-author on the Hometown Cookbook Series, offers up a Fancy Filet Migon Recipe!
Fancy Filet Mignon
- 4 filet mignon
- 2 to 3 teaspoons coarse black pepper
- 2 teaspoons extra virgin olive oil
- 1/2 cup (1 stick) butter, divided
- 3 to 6 shallots, sliced in half and separated
- 1/2 cup beef broth (or 1 beef bullion cube in 1/2 cup water)
- 2 tablespoons red wine vinegar
- 2 tablespoons Worcestershire sauce
Preheat oven to 350 degrees. Sprinkle both sides of filets with black pepper. Heat olive oil and 2 tablespoons butter in a skillet over medium heat. Cook filets 5 to 6 minutes each side; remove to oven-safe platter. Place filets in oven then turn the oven off so the filets remain warm but not continue to cook. Pour excess drippings from skillet and 3 tablespoons butter. Saute shallots over medium heat until soft. Add broth, increase heat, and boil to reduce juice to about 2 tablespoons. Add vinegar and Worcestershire; boil 1 minute. Add remaining butter, mix with pan juices, and pour over filets. Serve immediately.
Sheila Simmons (Bio here) is publisher at Great American Publishers and co-author of the State Hometown Cookbook Series with Kent Whitaker (A Hometown Taste of America, One State at a Time) www.greatamericanpublishers.com