In a skillet, heat the oil and cook the filets mignons to the desired doneness. Keep warm in the oven.
Dilute the cornstarch in the cream. Set aside.
Deglaze the skillet with the port or the wine. Add the cream at low heat, a little bit at a time, whipping well between additions. Incorporate the honey and the tarragon, and cook stirring constantly until thickened. Remove the sprigs of tarragon. Pour the sauce on the filets mignons and serve immediately.
Make sure you are using only gluten-free cereals, flours and starches, and read the labels carefully when you buy these products.
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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