Filet Mignon with Sherry Shallot Sauce
Dedicated to Aunt Lucille and Uncle Art
2 filet mignon, about 1/4 lb each
2 large shallots, thinly sliced
2 cloves garlic, thinly sliced
1/4 cup sherry
1/4 cup water
1 heaping tablespoon capers, chopped
1 tablespoon mustard
Salt
Pepper
Olive oil
Water
Lemon juice
Flat leaf parsley
Do not use a non-stick frying pan.
Season filets with a little salt and pepper. Add a little olive oil (and a bit of bacon fat, if desired) to the frying pan. Sear filets over medium high heat until each side is dark brown (3 - 4 minutes a side). The filet will let you know when it is ready to be turned. If it sticks to the bottom of the pan, it is not yet ready to move. When it lifts easily, it can be turned. When all sides are seared, remove from pan and allow to rest as you prepare the sauce. At the end of the searing process, there should be a delicious brown fond on the bottom of the pan.
Turn heat down to medium and allow pan to cool down for a few minutes. To the pan, add more olive oil and the shallots and garlic, seasoned with a bit of salt and pepper. Stir occasionally to scrape the bottom of the pan for the brown bits. Continue cooking for about 5 minutes until shallots are tender and opaque.
Add sherry and water to deglaze. Be sure to scrape all the fond from the bottom of the pan. This is where the flavor is. Stir in capers and mustard. Simmer to reduce to desired thickness. Taste for salt and pepper. Return filets to pan. Be sure to include any juice that has seeped out of the meat. Finish with a squeeze of lemon and a handful of chopped parsley.
Serve with buttered and parsleyed egg noodles to soak up the delicious sauce.
~Elena
2 filet mignon, about 1/4 lb each
2 large shallots, thinly sliced
2 cloves garlic, thinly sliced
1/4 cup sherry
1/4 cup water
1 heaping tablespoon capers, chopped
1 tablespoon mustard
Salt
Pepper
Olive oil
Water
Lemon juice
Flat leaf parsley
Do not use a non-stick frying pan.
Season filets with a little salt and pepper. Add a little olive oil (and a bit of bacon fat, if desired) to the frying pan. Sear filets over medium high heat until each side is dark brown (3 - 4 minutes a side). The filet will let you know when it is ready to be turned. If it sticks to the bottom of the pan, it is not yet ready to move. When it lifts easily, it can be turned. When all sides are seared, remove from pan and allow to rest as you prepare the sauce. At the end of the searing process, there should be a delicious brown fond on the bottom of the pan.
Turn heat down to medium and allow pan to cool down for a few minutes. To the pan, add more olive oil and the shallots and garlic, seasoned with a bit of salt and pepper. Stir occasionally to scrape the bottom of the pan for the brown bits. Continue cooking for about 5 minutes until shallots are tender and opaque.
Add sherry and water to deglaze. Be sure to scrape all the fond from the bottom of the pan. This is where the flavor is. Stir in capers and mustard. Simmer to reduce to desired thickness. Taste for salt and pepper. Return filets to pan. Be sure to include any juice that has seeped out of the meat. Finish with a squeeze of lemon and a handful of chopped parsley.
Serve with buttered and parsleyed egg noodles to soak up the delicious sauce.
~Elena
