How do you make Filet Mignon with Mustard Grain Sauce?!


Question: I was at a really really fancy restaurant one time with my boyfriend and he had this dish which was filet mignon with mustard grain sauce and I have to admit-it looked delicious. And after I tried it, it was amazing..

Now he asked me to try to make the dish at home for a second date, but I have no idea how to start!

Help? And also there were these crispy wedges[I think baked?], can someone tell me how to make that too?

Thanks loves,
Jackie


Answers: I was at a really really fancy restaurant one time with my boyfriend and he had this dish which was filet mignon with mustard grain sauce and I have to admit-it looked delicious. And after I tried it, it was amazing..

Now he asked me to try to make the dish at home for a second date, but I have no idea how to start!

Help? And also there were these crispy wedges[I think baked?], can someone tell me how to make that too?

Thanks loves,
Jackie

Here's a recipe for you: http://www.epicurious.com/recipes/food/v...

Don't be disappointed if it's not exactly like what you had in the restaurant. Each restaurant has its own unique recipes.

I'm not sure what crispy wedges are. Perhaps crispy oven roasted potatoes? You can find recipes for those on epicurious as well.

1 (7-oz.) filet mignon (2 inches thick)
1/2 teaspoon olive oil
1 1/2 tablespoons Cognac
1/4 cup beef broth
1/4 cup water
2 tablespoons coarse-grained mustard
1 teaspoon unsalted butter

Preparation

Halve filet crosswise and season with salt and pepper. Heat oil over moderate heat in a small heavy skillet until hot but not smoking, then cook filets 2 to 3 minutes on each side for rare. Let stand on a cutting board, tented loosely with foil, 5 minutes. While filets are standing, deglaze skillet with Cognac over moderate heat, scraping up brown bits. Add broth and water and boil until reduced to about 1/4 cup. Remove from heat and whisk in mustard, butter, any meat juices from cutting board, and salt and pepper to taste. Thinly slice filets and serve with sauce.

Nutritional Information

Each serving, including sauce, has about 222 calories and 12 grams fat.

Crispy wedges are probably potatoes roasted in the oven. I will give you my recipe:

Slice a large russet potato into wedges, blot with paper towel. parboil for about 7 minutes in boiling water, then remove and blot again. Stir in some olive oil and butter and roast in the oven for about 45 minutes-to one hour.





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