Puts a Fun Twist on National Lemonade Day
By FBWorld Team
Chef
Andreas Nieto of The Westin Bonaventure
Hotel signature steakhouse L.A. Prime
shares his recipe for one of the establishment's most
popular dishes: their Filet Mignon with
Merlot sauce.
Andreas
Nieto Filet Mignon with Merlot sauce
Ingredients:
1 (750 milliliter) bottle Merlot wine
2 (14.5 ounce) cans Low-Sodium Chicken Broth
1 (14.5 ounce) can Beef Broth
2 tbls. Unsalted Butter, (softened)
1 tbls. All-Purpose Flour
1 tbls. Olive Oil
6 (6 ounce) Fillets Beef Tenderloin
Freshly Ground Black Pepper to taste
1/4 cup Shallots (chopped)
1 tbls. Garlic (chopped)
1 tspn. Fresh Thyme
Procedures:
1. In a heavy sauce pan over high heat,
combine wine, chicken broth and beef broth. Bring to a
boil, and cook until mixture is reduced to 2 cups, about
an hour. (This can be prepared a day ahead - cover and
refrigerate).
2.
In a small bowl, mix butter and flour. Heat 1 tablespoon
olive oil in a large skillet over medium heat. Sprinkle
steaks with salt and pepper, and sauté until medium-rare,
about 4 minutes per side. Transfer steaks to a plate.
3.
Stir shallots, garlic and thyme into skillet. Add 2 cups
reduced wine mixture to skillet. Bring mixture to a boil,
scraping up any browned bits. Whisk in butter mixture
until smooth. Boil sauce until thick enough to coat a
spoon, about 2 to 3 minutes.
Visit the chef's site to purchase his spices. They are
four for $20 or 1 for $7.
ChefAndreas@ChefAndreas.com
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