Filet Mignon Henri The 5th
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Ingredients:
1 Tbs butter
1 Tbs olive oil
2 large garlic cloves
2 Tbs shallots, finely minced
1 oz brandy
2 8oz filet mignon, trimmed of fat
2 4 inch garlic croutons
1 oz truffle duck pate
6 large fluted sautéed mushroom caps (see recipe)
2 large artichoke bottoms, poached
¼ cup béarnaise sauce (see recipe)
½ cup Bordelaise sauce (see recipe)
6 medium potatoes Parisienne (see recipe)
1 cup Vegetable Medley (see recipe)
salt to taste

In a medium skillet heat the butter and oil. Add garlic cloves and sauté them until golden brown, remove then and add the croutons to the pan. Brown them on both sides and set aside. Salt and pepper the filets and add them to the pan. Cook to desired doneness. About 5 minutes a side for medium rare. Add shallots to pan and sauté for a minute or two and then flame with the brandy. Let the brandy burn off and then add the Bordelaise sauce to the pan to heat, strain and set aside. To assemble your plate, spread pate on the toasted croutons, top with the cooked filets and top them with the artichoke bottoms, fill the artichokes with béarnaise sauce. Place mushroom caps around base of the filets and add Bordelaise sauce. Garnish plates with potatoes and vegetables. Serve immediately.

Sauce Recipes

Peter Vee