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- Filet mignon with a savory blue cheese sauce
- Cooking New American from the Editors of Fine Cooking Mag.
- 1 tbsp (15 ml) vegetable oil
- 2 slices filet mignon (5 oz (140 grm). to 6 oz (168 grm). each)
- freshly ground pepper
- 1 tbsp (15 ml) unsalted butter
- 2 shallots, minced
- 3/4 cup (175 ml) full-bodied red wine, such as Cabernet Sauvignon
- 3/4 cup (175 ml) homemade or low-salt canned chicken stock
- 1 tbsp (15 ml) fresh rosemary, chopped
- 2 tbsp (30 ml) crumbled blue cheese
- 2 tbsp (30 ml) pine nuts, toasted in a dry skillet and chopped
- Lightly pound filets to about 3/4 inch thick.
- Seasoned with salt and freshly ground pepper.
- In a medium, nonreactive skillet, heat the oil over high heat.
- When the oil is hot, sear the meat on both sides until well browned, about 3 minutes per side for medium rare.
- Transfer the meat to a platter and tent it with foil to keep warm.
- Pour the excess oil out of the pan, making sure to hold back the cooked-on juices and browned bits.
- Reduce the heat to medium high and add the butter.
- When the butter is melted, add the shallots, sauteing until softened, about 1 minute.
- Add the wine and cook at a vigorous simmer, scraping up the browned bits with a wooden spoon and reducing until the liquid is very syrupy.
- Add the stock and rosemary; continue boiling until the liquid is reduced by half.
- Remove from the heat.
- Stir in the blue cheese, along with any juices that have run off the meat; the cheese should melt just slightly.
- Spoon the sauce over the meat, garnish with the chopped pine nuts and serve.
- This recipe is from the cookbook Cooking New American: How to Cook the Food You Love to Eat, edited by Joanne McAllister Smart, copyright 2004 by The Taunton Press, Inc.
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