195. Pan-Seared Filet Mignon with Merlot Sauce p.428

Here’s the recipe for the Merlot sauce part of this dish,
This is the second time I’ve made this dish. The first was almost two years ago, when I made it for my dining companion’s birthday dinner. Part of her birthday present was that the steak would be just for her, not for The Project too. [...]

11 September 2008 | Beef, Veal, Pork, and Lamb, The Book | 9 Comments
Tags: beef, beef tenderloin, butter, demi-glace, dry red wine, filet mignon, France, merlot, onions, red wine vinegar, steak, sugar, veal demi-glace, veal stock, vegetable oil