Filet Bordelaise Mignon
Caramelizing or browning the outer surface of the steak in a heavy high-quality stainless steel induction skillet is the key to locking in the natural juices and flavor, and as a result of this unique process, tenderizes the steak during the finishing process of PAN-BROILING the meat.
EQUIPMENT: measuring spoons, 11 1/4" covered sauté skillet or 10 3/4" gourmet skillet.
PREPARATION TIME: 30 minutes - Makes 4 servings
4 (about 3 oz.) filet mignons
Bordelaise Sauce (page 206 Healthy Meat and Potatoes)
1 tablespoon fresh chopped parsley
Preheat the skillet over medium-high heat 375°F (191°C) to Pittsburgh the steak preheat on high heat 425° (218°C). On an induction range the pan will reach the precise searing temperature within 20 to 30 seconds, so you must have all ingredient prepared to begin cooking. When using gas or an electric range, allow to preheat for 2 to 3 minutes, then sprinkle a few drops of water in the pan. If the water droplets dance, the pan is hot enough. If the water droplets evaporate the pan is not hot enough. Place the filets in the hot, dry pan. Cover the pan, open the vent, and dry sauté until the filets release easily from the pan, 4 to 5 minutes. Turn the filets, cover the pan and brown the other side of the filets until they release easily from the skillet, 4 to 5 minutes. (See ‘How the Cook the Perfect Steak’ page 100 Healthy Meat and Potatoes).
To serve, place the filet on dinner plates and top with Bordelaise Sauce and chopped fresh parsley. Serve with Asparagus with Lemon Pepper (Healthy Meat and Potatoes page 134).
PER SERVICNG: 308 Calories, 21g Fat (64% calories from fat), 20g Protein, 7g Carbohydrates, 60mg Cholesterol, 351mg Sodium.