Serves: 4
Total Calories: 151
Dry filets and sprinkle each side generously with 1/2 teaspoon pepper; press pepper into beef. Place on plate and cover; refrigerate 2–3 hours. In a skillet, heat olive oil and add 1 tablespoon butter; cook fillets quickly on each side (approximately 4–6 per side). Place meat on a warm platter; keep warm.
Pour excess pan drippings from skillet; add 2–3 tablespoons butter to pan. Sauté shallots for one minute over medium heat; add beef bouillon. Increase heat and boil to reduce pan juices to 2 tablespoons. Be sure to scrape bottom of pan well while sauce is cooking; add red wine vinegar and Worcestershire; boil one minute. Add remaining 2 -3 tablespoons butter and mix with pan juices; pour over filets. Garnish with sliced green onions. Serve immediately.
Note: Do not overcook this elegant beef dish! Sliced mushrooms can be substituted for shallots. Use only extra virgin olive oil for this recipe.
This Elegant Filet Mignons recipe is from the Best of the Best from the East Coast Cookbook Cookbook. Download this Cookbook today.
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