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Summary
| Yield | |
|---|---|
| Source | Bon Appétit, June 2004 |
| Prep Time | 15 minutes |
| course | main course |
| ethnicity | american |
Description
Try fresh marjoram, a relative of oregano, in this recipe for filet mignon with a sherry-marjoram pan sauce.
Ingredients
- 1 1⁄2t ground mixed peppercorns
- 2 (6-ounce) filet mignons (each about 1-inch thick)
- salt, to taste
- 1t olive oil
- 1 1⁄2T minced shallots
- 1⁄2c beef broth
- 1⁄3c medium-dry sherry
- 1T chopped fresh marjoram
- 1T balsamic vinegar
- 1T chilled butter, cut into pieces
Instructions
Place ground pepper on plate. Dredge steaks in pepper, turning to coat evenly. Sprinkle steaks on both sides with salt. Heat olive oil in heavy medium skillet over medium-high heat. Add steaks; cook to desired doneness, about 21/2 minutes per side for medium-rare. Transfer steaks to plate; tent with foil to keep warm while making pan sauce.
For pan sauce, add shallots to skillet; sauté over medium-high heat for 2 minutes. Add broth and sherry; boil until sauce is slightly reduced, stirring to scrape up browned bits, about 4 minutes. Stir in marjoram. Remove skillet from heat; stir in vinegar. Add butter 1 piece at a time, stirring until melted. Season sauce with salt and pepper. Pour sauce over steaks, and serve.
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