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Filet with Roquefort sauce
Chapter VIII ·
Meat · Nº 283
Filet with Roquefort sauce
12 ingredients
12 steps
Ingredients
Method
Ingredients
For
460 g
filet mignon
⅔
white wine
⅔
heavy cream
⅔
beef broth
¾
Roquefort
2 tablespoons
butter
1 tablespoon
all-purpose flour
, or cornmeal or cornstarch
chili pepper
Marinade
4 tablespoons
wine
4 tablespoons
vegetable oil
1 clove
garlic
, crushed; or 2 cloves
parsley
, chopped
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Method
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1
Make a marinade by combining the oil, wine, garlic and parsley.
2
Cover the meat with the marinade and refrigerate for at least 6 hours. Ideally, leave the meat in this sauce overnight.
3
Remove the meat from the marinade and let the sauce drain off.
4
Boil the white wine and the beef broth together until reduced by half.
5
Fry the meat for 2 to 4 minutes on each side.
6
Place the filet on a warm plate while you prepare the sauce.
7
Melt the butter in a pan large enough to hold the meat. Remove the pan from the heat and add the flour.
8
Pour in the wine, the beef broth and the juice left in the pan, stirring constantly to avoid lumps. Return to the heat and let it boil a little until it thickens.
9
Season with pepper (no need to add salt).
10
Put the filet in the pan and let it cook for 2 to 4 minutes.
11
Cut the cheese into small pieces and add to the pan. Leave on the heat for 2 minutes, without letting it boil.
12
Serve with green vegetables and creamed potatoes.
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