Filet Mignon A La Marie Louise Recipes

THE PERFECT FILET MIGNON

Steps:

• Pat the steaks dry, then sprinkle with 2 teaspoons salt and 1 teaspoon pepper. Firmly press the seasoning into the meat.
• Heat the oil in a medium stainless steel skillet over medium-high heat until shimmering but not smoking, about 2 minutes. Add the steaks and cook until a golden crust forms, about 2 minutes. Flip with tongs and cook until golden on the second side, about 2 minutes (see Cook's Note). Flip again and cook for 2 minutes. Flip once more and add 4 tablespoons of the butter and the thyme and garlic. Let cook, undisturbed, until the butter stops foaming, 1 to 2 minutes. Tilt the pan slightly so the butter pools and spoon it over the steaks. Continue to cook the steaks, basting constantly, until they are medium rare and an instant-read thermometer inserted in the center registers 118 degrees F, 3 to 4 minutes.
• Transfer the steaks to a plate to rest. Discard the garlic, thyme and fat from the skillet, but do not wipe out the browned bits.
• Place the same skillet over medium heat and add the shallots and 1 tablespoon butter. Cook, scraping up the browned bits with a wooden spoon, until softened, about 2 minutes. Remove the skillet from the heat and add the brandy. Return the skillet to the heat and continue to cook over medium until the skillet is dry, being careful as it may ignite, about 2 minutes. Add the wine and cook until the liquid reduces by half, about 3 minutes. Add the beef stock and bring to a boil. Whisk in the remaining 3 tablespoons butter, 1 tablespoon at a time. Add salt and pepper to taste.
• To serve, slice the steak, spoon the sauce over the top and sprinkle with the chives.

FILET MIGNON A LA MARIE-LOUISE

Steps:

• Put 5 cups of water and 1.
• 2 tsp.
• salt in a large saucepan and bring to a boil.
• While waiting for the water to boil, wash the beans, then cut off the ends with a knife or pair of scissors.
• Put the beans in the boiling water, cover and cook for 8-12 minutes, then run cold water over them to stop the cooking process, and set them aside.
• Place 1 Tbsp.
• of the butter in a frying pan over medium-high heat.
• When the butter is hot, put in the filets and cook them for 3 minutes on each side.
• When the meat is well seared, season with salt and pepper.
• Turn the filets once or twice more until they are cooked to your taste (medium-rare takes approximately 708 minutes).
• Add the mushrooms, and another tablespoon of the butter.
• Add the red pepper, the garlic and the parsley and stir.
• Remove the filets from the pan, set them aside or keep them warm in a 100 degrees F oven if you wish.
• Increase the heat to high and add the white wine.
• Cook for 2-3 minutes, then add the beef consomme.
• Correct the seasoning.
• Mix the corn starch with the water and then add this mixture to the sauce to thicken it.
• Reheat the beans and the asparagus either in a steamer or in the remaining tablespoon of butter.
• Place the filets on a service platter, cover them with the sauce, place the vegetables on either side and serve immediately.