Mahnke Family Recipes- Pan Fried Fillet Mignon

Ingredients

Fine herb butter

2 T / 28 g3.0 T / 42.0 g4 T / 56 g6 T / 84 g butter - softened2 T / 28 g butter - softened
1 T1 ¹⁄₂ T2 T3 T mix of fine herbs - parsley, chives, chervil, tarragon1 T mix of fine herbs - parsley, chives, chervil, tarragon

Meat

1 lb / 454 g1 ¹⁄₂ lb / 681.0 g2 lb / 908 g3 lb / 1362 g fillet mignon - cut into 2 rounds1 lb / 454 g fillet mignon - cut into 2 rounds
2 T3.0 T4 T6 T shallots - chopped2 T shallots - chopped
¹⁄₄ c / 57 g³⁄₈ c / 85.5 g¹⁄₂ c / 114 g³⁄₄ c / 171 g red wine¹⁄₄ c / 57 g red wine
¹⁄₂ c / 114 g³⁄₄ c / 171.0 g1.0 c / 228 g1 ¹⁄₂ c / 342 g beef stock¹⁄₂ c / 114 g beef stock

Mains

A classic French style main.

Method

Fine Herb Butter

With a fork combine the ingredients, form into a ball and wrap and put in the refrigerator.

Meat

Pre-heat skillet until nearly smoking hot.
Add some olive oil.
Pre-season steaks with salt and pepper.
Fry steaks 3 minutes per side
Remove steaks and let rest
Add shallots to pan and cook for 1 min
Add the red wine and let reduce nearly completely.
Add the beef stock and reduce in half
Stir in the fine herb butter and serve over the steak

Servings

2-3 servings

Category

Prep time

20 minutes

Cooking time

15 minutes

Cuisine

Author

Angela Mahnke