Fustini's Oils and Vinegars
French Poached Filet Mignon

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French Poached Filet Mignon


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French Poached Filet Mignon

Submitted by Nancy M. Carey, Bay Harbor, MI




Step 1. 

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.

Step 2. 

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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