Serves: 4
Total Calories: 151
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 filets quickly on each side (approximately 4-6 minutes 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 1 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 sauce; boil 1 minute. Add remaining 2-3 tablespoons butter and mix with pan juices; pour over filets. Garnish with sliced green onions. Serve immediately. Do not overcook this elegant beef dish!
Note: Sliced mushrooms can be substituted for shallots. Use only extra-virgin olive oil for this recipe.
This Elegant Filet Mignon recipe is from the The Recipe Hall of Fame Cookbook Cookbook. Download this Cookbook today.
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