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Ingredients
- 4 x Half lb fillet mignon steaks
- 1/4 c. Dry port
- 1/4 lb Mushrooms, sliced
- 4 Tbsp. Butter
- 1/2 tsp Ketchup
- 1 c. Creme fraiche
- 1 tsp Worcestershire sauce
- Â Â Salt and pepper to taste
- 1/2 x Onino, minced
- 1 x Shallot, minced
- 1/2 c. Beef broth
- 1 Tbsp. Cornstarch
- 1 Tbsp. Oil
- 4 tsp Extra virgin olive oil
- Â Â Potatoes noisettes, to decorate
Directions
- Heat 2 Tablespoons butter in pan and cook mushrooms along with onion and shallot.Add in broth, ketchup and worcestershire. Cook 1 minutes.Stircream with cornstarch and stir into sauce till thick Season with salt and pepper. Set aside. Heat oil in another pan.Add in butter and cook steaks rare, 1 minutes on each side.
- Remove steaksto individual baking dishes oiled with extra virgin olive oil. Deglaze pan where steaks have been cooked with the wine.Pour pan juices over steaks and top with cream sauce. Bake in pre-heated 375 degree oven for 10 mins.
- Surround each steak with potatoes noisettes and serve very warm in the same dish where they were baked.
- Suggested Wine: Cabernet
- NOTES : This dish may be prepared up to 1 hour before serving and baked just before serving.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 128g | |
| Recipe makes 4 servings | |
| Calories 252 | |
| Calories from Fat 203 | 81% |
| Total Fat 23.03g | 29% |
| Saturated Fat 10.36g | 41% |
| Trans Fat 0.09g | |
| Cholesterol 42mg | 14% |
| Sodium 216mg | 9% |
| Potassium 174mg | 5% |
| Total Carbs 6.49g | 2% |
| Dietary Fiber 0.3g | 1% |
| Sugars 1.94g | 1% |
| Protein 2.25g | 4% |
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