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filets-mignons-with-bourguignonne-sauce.json
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{
"directions": [
"Season the filets with salt and pepper. Let stand at room temperature for 20 to 30 minutes.",
"In a saut\u00e9 pan over medium-high heat, warm 2 Tbs. of the olive oil until almost smoking. Working in batches if needed (do not overcrowd), cook the filets, turning once, until browned on both sides and an instant-read thermometer inserted into the center of the meat registers 130\u00b0F for medium-rare, about 5 minutes per side. Transfer the filets to a warmed platter and cover loosely with aluminum foil.",
"Reduce the heat to medium and add the bacon to the pan. Cook, stirring frequently, until crisp, 8 to 10 minutes. Using a slotted spoon, transfer to a paper towel-lined plate.",
"Warm the remaining 2 Tbs. oil in the pan, add the onion and garlic and cook, stirring frequently, until the onion is translucent, about 2 minutes. Add the mushrooms and cook until soft, about 5 minutes. Add the flour and cook, stirring frequently, for 2 minutes. Stir in the stock, Cabernet wine reduction, bacon, thyme and any accumulated meat juices. Simmer until the sauce is slightly thickened, 3 to 5 minutes.",
"Transfer the filets to individual plates and spoon the sauce over the meat, dividing evenly. Serve immediately. Serves 4.",
"Williams-Sonoma Kitchen.",
"*Available at Williams-Sonoma stores."
],
"ingredients": [
"4 filets mignons, each about 6 oz. and 1 1/4\n\u00a0inches thick",
"Salt and freshly ground pepper, to taste",
"1/4 cup extra-virgin olive oil",
"3 thick bacon slices, cut into 1-inch dice",
"1/2 yellow onion, chopped",
"3 garlic cloves, minced",
"3/4 lb. cremini mushrooms, stemmed and\n\u00a0quartered",
"2 tsp. all-purpose flour",
"3/4 cup beef stock",
"1/3 cup Cabernet Sauvignon wine reduction*",
"1 tsp. minced fresh thyme"
],
"language": "en-US",
"source": "www.williams-sonoma.com",
"tags": [],
"title": "Filets Mignons with Bourguignonne Sauce",
"url": "http://www.williams-sonoma.com/recipe/filets-mignons-with-bourguignonne-sauce.html"
}