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Ingredients Jump to Instructions ↓

  1. 4 half lb fillet mignon steaks

  2. 1/4 cup dry port

  3. 1/4 lb mushrooms -- sliced

  4. 4 Tablespoons butter

  5. 1/2 teaspoon ketchup

  6. 1 cup creme fraiche

  7. 1 teaspoon Worcestershire sauce

  8. salt and pepper to taste 1/2 onion -- chopped

  9. 1 shallot -- chopped

  10. 1/2 cup beef broth

  11. 1 tablespoon cornstarch

  12. 1 tablespoon oil

  13. 4 teaspoons olive oil

  14. potatoes noisettes -- to decorate

  15. 2 T butter in pan and cook mushrooms along with onion and shallot.Add broth, ketchup and Worcestershire. Cook

  16. 1 min.Stir cream with cornstarch and stir into sauce until thick Season with salt and pepper. Set aside. Heat oil in another pan.Add butter and cook steaks rare,

  17. 1 min on each side. Remove steaks to individual baking dishes oiled with olive oil. Deglaze pan where steaks have been cooked with the wine.Pour pan juices over steaks and top with cream sauce. Bake in pre-heated

  18. 375 degree oven for 10 mins. Surround each steak with potatoes noisettes and serve very hot in the same dish where they were baked.

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