Recipe - Fillet A La Moutarde

4 tablespoon Butter; at room temperature
6 (8oz.) filets mignons
2 Shallots
1 cup Dry white wine
One half cup Whipping cream
3 tablespoon Dijon mustard

FINES HERBES
1 Sprig parsley; finely
chopped
1 Sprig chervil; finely
chopped
1 Green onion stem; finely
chopped
1 Sprig thyme; finely chopped

Heat butter in saute pan until it sizzles. Saute filets over high heat
until juice begins to appear on surface, then turn & brown on other side.
Remove from pan, place on serving platter, & keep warm. Saute shallots in
butter remaining in pan about 1 min.; don't brown. Add wine & reduce about
One half min. to let alcohol evaporate. Add cream and cook over medium heat
about 5 min. until reduced by half. Add mustard and the fines herbes. Stir
well. Pour sauce over filets and serve at once with Garniture de Legumes.
(SEE RECIPE)

LE CAFE ROYALE

MINNEAPOLIS, BLOOMINGTON: WINE:

CHATEAU VIGNELAURE, 1977

From the Micro Cookbook Collection of French Recipes. Downloaded from
Glen's MM Recipe Archive, http://www.erols.com/hosey.