Ingredients
- Pan seared Filet Mignon:
- 2 filet mignons (about 1 1/2 inches thick each)
- 1/2 cup low sodium beef broth
- 1/2 cup red wine
- 1 tbsp shallots,minced
- 1 tsp flour
- 1/2 tsp dijon mustard
- 1 tbsp flat-leaf parsley.minced
- 1 tbsp unsalted butter
- salt and pepper
- Haricot Vert:
- 3/4 lb. green beans(skinny french ones,if you can find them),trimmed
- 1 tbsp unsalted butter
- 1 shallot,minced
- 1 tsp freshly grated lemon zest
- 1/4 tsp salt
- 1/4 tsp freshly ground black pepper
Preparation
Step 1
FIlet Mignon:
-In a bowl,mix broth,red wine,shallots,flour,and mustard
-Heat a heavy duty skillet over medium heat
-Season steaks with salt and pepper,then sear for 3 min on each side for medium-rare(add 1-2 min per side for well done)
-Transfer to a plate,and tent with foil
-Pour wine mixture into hot pan,and bring to a boil for 1 min
-Stir in butter and parsley,and boil 1-2 min
-Pour sauce over steaks and serve
Haricot Vert:
-Prepare an ice water bath(fill a large bowl with cold water and ice)
-Boil water in a large pot then add green beans and cook 2 minutes
-Drain beans,and plunge into water to stop the cooking
-In a skillet,heat butter over medium heat
-Add shallots,and saute 3 min
-Add tomatoes,and cook 2 min
-Add beans,lemon zest,salt,pepper
-Cook until beans are heated through(about 5 min)