2 (1 inch thick, about 4 ounces each) beef tenderloin steaks, (filet mignon)
1/4 teaspoon(s) salt
1/8 teaspoon(s) ground black pepper
1 large shallot, finely chopped
1/2 cup(s) dry red wine
2 tablespoon(s) chopped fresh parsley
Instructions
Prepare Garlic Frites- On large cookie sheet, toss potatoes with garlic and lemon peel and cook as label directs, stirring occasionally.
Meanwhile, prepare Filet Mignon- In nonstick 10-inch skillet, heat 1 teaspoon margarine over medium-high heat until melted and hot but not smoking. Add steaks; sprinkle with salt and pepper and cook 10 minutes for medium-rare or until of desired doneness, turning over once. Transfer steaks to 2 dinner plates.
To same skillet, add shallot and cook over medium-high heat 5 minutes or until tender and golden, stirring occasionally. Add wine and heat to boiling. Cook 1 minute, stirring. Remove from heat and stir in remaining margarine. Spoon sauce over steaks.
Transfer potatoes to plates with steaks; sprinkle with parsley.
Originally Submitted
5/30/2010
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