French Poached Filet Mignon
French Poached Filet Mignon
Submitted by Nancy M. Carey, Bay Harbor, MI
Meat and Poultry
Ingredients
- 4 8-ounce filets mignons
- salt and pepper to taste
- 1 tablespoon Fustini's Robust SELECT olive oil
- 1 cup good quality red wine
- 4 tablespoons cold butter, divided
- 2 tablespoons shallot, minced
- 1/4 cup Fustini's 18 Year balsamic
- 2 tablespoons Italian parsley, chopped (or other fresh herbs)
Directions
- Season filets to taste with salt and pepper. Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Sear filets until a nice brown crust develops, 2-3 minutes per side. Pour wine around filets, cover, reduce heat to medium and poach 5 minutes or until the internal temperature of meat registers 130-135 degrees (for medium-rare). Remove fillets to a plate and cover with foil. Pour off poaching liquid from skillet and reserve.
- Heat 2 teaspoons butter in the same skillet over medium-high heat, being careful not to brown it. Add shallots and cook until softened, about 1 minute. Deglaze pan with the poaching liquid and reduce by half over medium heat. Add Fustini's 18 Year balsamic and cook 2 minutes longer. Remove pan from heat and adjust seasoning. Swirl in the remaining 2 tablespoons of cold butter to thicken the sauce. To Serve: Pour sauce around filets and serve garnished with parsley or other fresh herbs.
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