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Established in 2006 as a Community of Reality

Welcome to the Neno's Place!

Neno's Place Established in 2006 as a Community of Reality


Neno

I can be reached by phone or text 8am-7pm cst 972-768-9772 or, once joining the board I can be reached by a (PM) Private Message.

Established in 2006 as a Community of Reality

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Established in 2006 as a Community of Reality

Many Topics Including The Oldest Dinar Community. Copyright © 2006-2020


    Filets Mignons with Herb-Shallot Butter

    Lobo
    Lobo
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    Posts : 28411
    Join date : 2013-01-12

    Filets Mignons with Herb-Shallot Butter Empty Filets Mignons with Herb-Shallot Butter

    Post by Lobo Mon 18 Jan 2016, 8:06 pm

    Filets Mignons with Herb-Shallot Butter Img95l
    Filets Mignons with Herb-Shallot Butter
    Filets Mignons with Herb-Shallot Butter Translucent
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    Prep Time: 5 minutes
    Cook Time: 10 minutes
    Servings: 4
    These filets are easy enough to prepare for a weeknight dinner and impressive enough for a last-minute gathering with friends. You can make the herb-shallot butter in advance and refrigerate; bring to room temperature before serving. Round out the meal with fingerling potatoes and a corn, tomato and arugula salad.






    • 5K+

    Ingredients:


    • 4 filets mignons, each about 6 oz. and 1 to 1 1/2 inches thick
    • Kosher salt, to taste, plus 1/2 tsp.
    • Freshly ground pepper, to taste
    • 4 Tbs. (1/2 stick) unsalted butter, at room temperature
    • 2 Tbs. finely chopped shallot
    • 2 Tbs. chopped fresh herbs, such as parsley, chives, tarragon
        or chervil
    • 2 Tbs. canola oil

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    Directions:

    Season the filets with salt and pepper. Let stand at room temperature for 20 to 30 minutes.

    Meanwhile, in a small bowl, stir together the butter, shallot, herbs, the 1/2 tsp. salt and pepper, to taste. Set aside.

    In a large fry pan over medium heat, warm the canola oil until almost smoking. Add the filets and cook, turning once, until browned on both sides, about 5 minutes per side for medium-rare.

    Transfer the filets to a warmed platter and top with the herb-shallot butter, dividing evenly. Let rest for 5 minutes before serving. Serves 4.

    Williams-Sonoma Kitchen

      Current date/time is Thu 09 Feb 2023, 12:22 am