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Pikoro Guest
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Posted: Sat Dec 31, 2005 8:02 am Post subject: Pikoro's Double Pepper Filet Mignon (Serves 6) |
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Pikoro's Double Pepper Filet Mignon (Serves 6)
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1 tbs vegetable oil
6 220g (8oz) filet mignons (sirloin steaks)
2 tbs butter
1/2 lb (250g) fresh mushrooms, cleaned and sliced
1/4 cup heavy cream
1/2 tbs ground black peppercorns
1tsp chopped chives
1 cup brown sauce (brown gravy)
salt and pepper as desired
2 tsp chopped garlic
20 shots* red wine vinegar
1 tbs garlic salt
* 1 Shot of red wine vinegar is one quick shake of the bottle into the pan. takes about 3 shots per teaspoon. I use "Regina" Red Wine Vinegar.
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Heat oil in large frying pan. When hot, add meat and cook 2 minutes over medium high heat.
Turn meat over and season; continue cooking for 8 minutes, turning over every 2 minutes.
Place meat on ovenproof platter and keep hot in oven.
Cut stems off mushrooms and dice. Slice mushroom tops. Heat butter in frying pan. Add garlic, sliced mushrooms, and red wine vinegar. Cook 5 minutes over medium heat, stirring occasionally.
In small bowl, mix diced mushroom stems, garlic salt, salt and pepper.
Pour mushroom stem mixture into brown sauce. Mix in heavy cream. Cook 3 to 4 minutes over medium high heat.
Season sauce to taste and continue cooking for 2 minutes.
When complete, pour sauce over meat and sprinkle saute'd mushrooms over top.
Serve.
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Let me know what you think. Worth every penny to me. Tastes great when served with mashed potatoes. Use remaining sauce for gravy. I also saute'd green beans in what remained in the pan from the mushrooms. Asparagus is great when mixed in with the mushrooms during sauteing also.
I also have this posted at my blog: http://weblog.psphacks.net/ |
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