Subj : 8/13 Filet Mignon Day 1
To   : All
From : Dave Drum
Date : Thu Aug 12 2021 07:17:00

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Vallone's Filet With Brandied Mustard Sauce
 Categories: Beef, Vegetables, Booze
      Yield: 4 Servings
 
      4    (10 oz ea) filet mignons
           Salt & black pepper
      1 tb Butter; + add'l melted
           - to brush on steaks
  1 1/2 tb Fresh shallots; chopped
      2 c  Whipping cream
    1/4 c  Brandy
    1/4 c  Dijon mustard
    1/3 c  Whole grain mustard
           Poblano Mashed Potatoes
 
  Preheat the oven to 450ºF/230ºC.
  
  In a shallow baking pan, season the steaks with salt and
  pepper to taste. Cover the pan with plastic wrap and let sit
  in the refrigerator for at least 30 minutes to allow the
  flavors to blend.
  
  In a small saucepan over medium-high heat, melt the
  tablespoon of butter. Add the shallots and saute until they
  are translucent. Add the cream and brandy. Lower the heat
  and reduce the sauce by one third. Whisk in the mustards.
  Season the sauce with salt and pepper to taste. Set aside in
  a warm place.
  
  Turn the preheated oven to broil. On a grilling pan, place
  the steaks. Broil them for 5 to 6 minutes on each side, or
  until the desired doneless, turning once. Occasionally brush
  with the additional melted butter.
  
  Serve the steaks, with a large dollop of the sauce to the
  side, with Poblano Mashed Potatoes.
  
  Makes 4 servings.
  
  Recipe from: Chef Bruce McMillan of Vallone's Steaks, Fish,
  and Chops, 2811 Kirby, Houston, Texas
  Uncle Dirty Dave's Archives
 
MMMMM

.... An apple is an excellent thing until you have tried a peach.
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