Elegant Filet Mignons

Serves: 4
Total Calories: 151


4 (1 1/2- to 2-inch thick) filet mignons
2 - 3 teaspoons freshly cracked black pepper
2 teaspoons extra virgin olive oil
4 - 7 tablespoons butter, divided
3 - 6 shallots, sliced in half
1/2 cup beef bouillon
2 - 3 tablespoons red wine vinegar
1 - 2 tablespoon Worcestershire sauce
sliced green onions, for garnish


Dry filets and sprinkle each side generously with 1/2 teaspoon pepper; press pepper into beef. Place on plate and cover; refrigerate 2–3 hours. In a skillet, heat olive oil and add 1 tablespoon butter; cook fillets quickly on each side (approximately 4–6 per side). Place meat on a warm platter; keep warm.

Pour excess pan drippings from skillet; add 2–3 tablespoons butter to pan. Sauté shallots for one minute over medium heat; add beef bouillon. Increase heat and boil to reduce pan juices to 2 tablespoons. Be sure to scrape bottom of pan well while sauce is cooking; add red wine vinegar and Worcestershire; boil one minute. Add remaining 2 -3 tablespoons butter and mix with pan juices; pour over filets. Garnish with sliced green onions. Serve immediately.

Note: Do not overcook this elegant beef dish! Sliced mushrooms can be substituted for shallots. Use only extra virgin olive oil for this recipe.

Nutritional Facts:

Serves: 4
Total Calories: 151
Calories from Fat: 140

This Elegant Filet Mignons recipe is from the Best of the Best from the East Coast Cookbook Cookbook. Download this Cookbook today.

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