Filet Mignon with (simple) Marchand de Vin Sauce
Total time: 30 minutes
This sauce in lovely with filet mignon, but use any tender steak that you like. Use a hot skillet or grill pan to cook quickly, adjusting time for desired degree of doneness. The sauce is simple, but intensely flavorful... And easier than the original.
Ingredients:
- 4 slices beef tenderloin, each 1 inch thick (2.5cm), 14oz total weight or other steak of choice, 400gr, 14oz tenderloin
- 2oz Prosciutto, about 3 slices, divided, 60gr, 2.1oz
- 2 shallots, 45gr, 1.6oz
- 4oz mushrooms, 125gr, 4.4oz
- 2 cloves garlic, 8gr, .28oz
- 1 cup beef stock, 225gr, 8oz
- 1 cup red wine, 240gr, 8.4oz ***
- 1 tbs cornstarch dissolved in 2 tbs beef stock, 8gr, .28oz
- 2 tsp olive oil, 9gr, .32oz
Instructions:
- Clean mushrooms, reserve 6 - 7 caps for garnish.
- Reserve 1 slice of Prosciutto for garnish.
- Sauce: Finely chop shallots, garlic, remaining mushrooms and stems, 2 slices of Prosciutto.
- Put it all into a saucepan, add red wine and beef stock. Bring to a boil, reduce heat and keep at a hard simmer for 20 minutes. It should reduce by about 1/2.
- Strain liquid, discarding solids. Return sauce to pan and bring back to a boil.
- Dissolve cornstarch in beef stock and stir into sauce. Stir constantly until thickened and clear. Keep warm while you cook the steaks.
- Steaks: Slice reserved mushroom caps and ham.
- Heat oil in nonstick skillet over medium-high heat. Add mushroom slices and ham and sauté until browned, 3 - 4 minutes. Remove and set aside.
- Sauté beef 2 minutes per side for rare, (3 for medium rare) and remove. Adjust time for thicker or thinner steaks and remember: you can always put it back if it's not done enough
- . To serve: Spoon some sauce onto 2 plates. Place steaks on top and garnish with ham and mushrooms.
- Put the rest of the sauce in a sauce boat and serve on the side.
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| Nutrition Information Recipe serves 2 Entire Recipe / per serving Calories: 1008 / 504 Total Carbohydrates: 23 / 11.5 Dietary Fiber: 1.5 / .75 Total Fat: 48 / 24 Saturated Fat: 17 / 8.5 Cholesterol: 180 / 90 Protein: 109 / 54.5 Calcium: 153 / 76.5 Sodium: 2224 / 1112 |
General Technical Details and Disclaimer:
** The nutrition info assumes that 75% of the alcohol is cooked off after reducing
Measurements are actual measurements used for calculation. If there are no values the nutritional numbers were simply too small.
I try to be accurate, but I do not guarantee it. I use 'grams' as the unit of weight; with an approximate conversion to ounces.
My information comes from my own digital, computerized scale and the USDA Nutrient Data Library: http://ndb.nal.usda.gov/
