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Filet Mignon with Mushroom and Whiskey Sauce https://www.metro.ca/userfiles/image/recipes/null PT15M PT08M PT23M
Melt butter over medium heat in a saucepan.Add shallot and toss in mushrooms.Cook until tender.Add flour and stir for about 1 minute.Pour in beef broth and cream, and bring to a boil, stirring well.Reduce heat and simmer 3 to 5 minutes, stirring frequently, until sauce reduces slightly.Incorporate whiskey, mustard and lemon zest, and cook until smooth.Salt and pepper to taste.Wrap a slice of bacon around each cut of beef.Keep bacon in place using butcher’s twine.Salt and pepper steaks on both sides.Preheat barbecue to high.Place steaks on grill and cook to desired doneness.Transfer meat to a serving platter, let rest about 3 minutes, then cut and tremove twine.Pour sauce over steaks and serve immediately.
4
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4 cuts of Gril Rouge Angus filet mignon

Filet Mignon with Mushroom and Whiskey Sauce

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4
servings
0:15
Preparation
0:08
COOKING
0:23
TOTAL TIME

Imprimer ma sélection

Ingredients

Imprimer ma sélection
  • sauce

  • 2 Tbsp.
    (30 mL)
    butter
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    454 g SALTED OR UNSALTED


  • 1
    french shallot, finely sliced
  • 12 oz
    (340 g)
    chanterelles, porcini or other wild mushrooms, finely sliced
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    227 g PRODUCT OF ONTARIO


  • 2 tsp.
    (10 mL)
    all purpose flour
  • 1 cup
    (250 mL)
    beef broth
  • 1/4 cup
    (65 mL)
    35 % whipping cream
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  • 2 tsp.
    (10 mL)
    Dijon mustard
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  • 1/2 tsp.
    (3 mL)
    lemon zest, finely grated
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    2 lb PRODUCT OF U.S.A. MEYER LEMONS 454 g PRODUCT OF U.S.A.


    LEMONS

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    2 lb, PRODUCT OF MEXICO OR SPAIN GREEN BEANS 340 g, PRODUCT OF U.S.A. COLOSSAL CANTALOUPES PRODUCT OF GUATEMALA, NO. 1 GRADE



  • coarse salt and black pepper
  • 4
    cuts of Gril Rouge Angus filet mignon
Imprimer ma sélection

Preparation

Melt butter over medium heat in a saucepan.

Add shallot and toss in mushrooms.

Cook until tender.

Add flour and stir for about 1 minute.

Pour in beef broth and cream, and bring to a boil, stirring well.

Reduce heat and simmer 3 to 5 minutes, stirring frequently, until sauce reduces slightly.

Incorporate whiskey, mustard and lemon zest, and cook until smooth.

Salt and pepper to taste.

Wrap a slice of bacon around each cut of beef.

Keep bacon in place using butcher’s twine.

Salt and pepper steaks on both sides.

Preheat barbecue to high.

Place steaks on grill and cook to desired doneness.

Transfer meat to a serving platter, let rest about 3 minutes, then cut and tremove twine.

Pour sauce over steaks and serve immediately.

Source : Zeste

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Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.

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