Pan Seared Filet Mignon with Port Wine and Mission Figs

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Pan Seared Filet Mignon with Port Wine and Mission Figs

Postby ChefGuy on Tue Jul 15, 2008 8:10 am

Copied by Admin, from a reply in the Food Talk forum.

Try this one:
Pan Seared filet Mignon with Port Wine and Mission Figs
Serves 2



8 ounce Mission Figs
8 ounce Tawny Port wine
2 ounces Clarified Butter
2 each Filet Mignons, 8 Ounce
1 ounce Chopped Shallots
3 ounce Tawny Port wine
6 ounce Veal stock
6 ounce Unsalted butter
To Taste Salt and freshly ground white pepper


Marinate the figs in 8 ounces of port wine and place in the refrigerator the day before.

Heat fry pan and add the clarified butter, sear the Filets on all sides and place in a 375º oven and cook until medium rare (approximately 5 minutes). Remove from oven and place on warm serving plate. Add shallots and the figs to the pan and deglaze with 3 ounces of the tawny port and reduce by half. Add the veal stock and reduce by 25 percent. Add the unsalted butter in small pieces and season sauce with salt and pepper. Place the Filets on serving platters and pour the sauce over. Serve with roasted or mashed potatoes and a fresh steamed vegetable.

Guy D. Sockrider, C.E.C.
Celebrity Chef Consulting
ChefGuy
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Postby Forum Sponsor on Tue Jul 15, 2008 8:10 am

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Re: Pan Seared Filet Mignon with Port Wine and Mission Figs

Postby pjp1986 on Wed Mar 16, 2011 4:37 pm

Guy is the greatest CHEF! Roux Orleans and Shrimp Absinthe is my favorite! Where do i go to comment on these other dishes?
pjp1986
 


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