Filet à la Moutarde

Ingredients

• 4 tablespoons butter, at room temperature
• 6 (8-ounce) filets mignons
• 2 shallots
• 1 cup dry white wine
• ½ cup whipping cream
• 3 tablespoons mustard
• Fines herbes: 1 sprig parsley, finely chopped, 1 sprig chervil, finely chopped, 1 sprig thyme, finely chopped

Method

1. 1

   Heat butter in a sauté pan until sizzling.

2. 2

   Sauté filets over high heat until juices appear, then turn and brown other side.

3. 3

   Remove and keep warm.

4. 4

   Sauté shallots in remaining butter for 1 minute.

5. 5

   Add wine, reduce for 2 minutes.

6. 6

   Add cream, cook until reduced by half.

7. 7

   Stir in mustard and fines herbes.

8. 8

   Pour sauce over filets and serve.

As published

This recipe was extracted from Dining in--Minneapolis/St. Paul cookbook (1900) by Carla Waldemar, page 9. The excerpt below is the record exactly as published.

FILET A LA MOUTARDE 4 tablespoons butter, at Fines herbes: room temperature 1 sprig parsley, finel 6 (8-ounce) filets mignons chopped ues 2 shallots 1 sprig chervil, finely 1 cup dry white wine C opped — : %2 cup whipping cream

Cook this with the app: pantry check, scaling, and the assistant.