Filet Mignon with Cranberry and Apple Sauce
Print Category Filet mignon and Undercut fillet Thematic No thematic Source Maxi Evaluation
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Ingredient
- 4 (200 g each) tournedos of beef filet mignon
- 30 g (2 tbsp) unsalted butter or sunflower oil
- To taste salt and pepper
Sauce
- 30 g (2 tbsp) unsalted butter
- 2 shallots, finely chopped
- 125 ml (½ cup) apple juice or cider
- 30 g (4 tbsp) dried cranberries
- 250 ml (1 cup) prepared demi-glace sauce
- 30 ml (2 tbsp) maple syrup
- 30 g (2 tbsp) unsalted butter
Sauce
- In the same skillet, add butter and cook shallots but do not brown. Deglaze with apple juice or cider, add cranberries and let liquid reduce by half.
- Add demi-glace sauce and maple syrup, simmer for 1 or 2 minutes. Remove from heat, add butter with an egg beater and keep warm while preparing serving plates. Arrange beef tournedos in the middle of each plate and drizzle with cranberry sauce. Serve with your choice of vegetables.
Cook commentary
Serves: 4
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