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Outbackers Contributor
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Ok, first off, I'm not sure where this recipe started, by I got it from my father. Second of all, all ingrediants are too taste. The quantities I have listed are purely guestamations, as I don't really measure anything.

2 Lbs filet mignon, approx 1/2" to 3/4" thick
1 small shallot, finely chopped
1/2 to 1 cup brandy or sherry
1-2 Tblsp. Dijon Mustard
a few shakes from the Lea & Perrins bottle.
2-3 tblsp butter.
1 lemon

In a medium hot skillet (cast iron works well with this dish), cook filet to taste in 1 tbsp of butter, remove from skillet and set aside, covered to keep warm.

Add remainder of butter to the skillet, and brown the shallots until carmelized. Deglaze the skillet with the brandy, and a few shakes of worsteshire sauce. Bring to a boil, add mustard and the juice of the lemon, stir until combined, pour over the filet, and serve. Don't forget to keep a big spoon nearby to pour some of that extra sauce over your plate.

(You can also do this with chicken or shrimp, substituting white wine for the brandy.)

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