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 | ingredients |
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2 filet mignons (5 to 6 ounces each, about 11/2 inches thick)
coarse salt and very coarsely ground pepper
2 teaspoons olive oil
1 cup red wine
2 tablespoons cold butter (cut into cubes)
coarse salt
Green Beans Vinaigrette
coarse salt and ground pepper
1 1/2 pounds green beans, stem ends trimmed
1 shallot, halved lengthwise, thinly sliced
1/4 cup Lemon Vinaigrette (below)
Lemon Vinaigrette
1/4 cup white-wine vinegar
2 teaspoons sugar
1 teaspoon coarse salt
1/4 teaspoon ground pepper
1 cup olive oil
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 | Pepper-Crusted Filet Mignon with Red Wine Sauce |
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Serves 2 | Prep Time: 15 minutes | Total Time: 15 minutes |
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- Season filets very generously on both sides with salt and pepper (especially pepper), patting in firmly. (Filet mignons are often sold with a string tied around them to help keep their shape while cooking. Otherwise, tie them loosely with cotton kitchen twine yourself. Be sure to remove strings before serving.)
- Heat oil in a small skillet over medium high. Cook filets until desired doneness, 3 to 5 minutes per side (depending on thickness) for medium-rare.
- Remove strings from filets, and serve with Red Wine Sauce.
Red Wine Sauce
- Place 1 cup red wine in a small saucepan; boil until reduced to
1/4 cup, 8 to 10 minutes.
- Remove from heat; add 2 tablespoons cold cut-up butter, and swirl pan until butter is melted and sauce is thickened, about 1 minute. Season with coarse salt.
Green Beans Vinaigrettee
- Make Vinaigrette: In a medium bowl or jar, combine lemon juice, vinegar, sugar, coarse salt, and ground pepper. Whisk, or cover and shake, until salt and sugar have dissolved. Add oil; whisk or shake until thoroughly combined. Refrigerate in an airtight container up to 2 weeks.
- Fill a medium bowl with ice water; set aside. Set a steamer basket in a large saucepan with a lid. Fill with enough salted water to come just below basket; bring to a boil. Place green beans in basket, and reduce heat to a simmer. Cover pan; steam until tender, 4 to 6 minutes. Using tongs or a slotted spoon, transfer beans to ice water to stop cooking; drain and pat dry with paper towels.
- Place on a serving platter. Top with shallot, and drizzle with vinaigrette; season with salt and pepper.
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