Re: Filet Mignon Pan Sauce Recipes?
 

shallots are key. mince and saute briefly.

deglaze. If I don't have any wine around, I'll use balsamic vinegar, or red wine vinegar. I like to add a bit of tarragon, fines herbes, or herbes de provence.

butter of course.

Re: Filet Mignon Pan Sauce Recipes?
 

Demi Glace concentrate

You will feel dirty using it, but this stuff is pretty decent and your company will not know the difference, especially if you add a bit of butter and wine while reconstituting. Lasts a long time, so easy to have on hand in the future.

Re: Filet Mignon Pan Sauce Recipes?
 

You can knock it out in a couple of hours with a pressure cooker. (I know, still too long)

Re: Filet Mignon Pan Sauce Recipes?
 

After cooking the filets, cook some shallots and garlic in the pan until fragrant. Add about 1/2 C madeira wine (sherry as a substitute) and cook until reduced by 1/2. Stir in 1 tbs (about 1 filet) minced anchovy. Take off heat...stir in 1-2 Tbsp butter to thicken. Add chopped fresh parsley.

The recipe is from memory, so the proportions might not be quite right...It's a very good sauce - thank you America's Test Kitchen.

Re: Filet Mignon Pan Sauce Recipes?
 

Results?

Re: Filet Mignon Pan Sauce Recipes?
 

You can make a bernaise pretty easily and quickly. Just whisk together egg yolks, a little tarragon vinegar, and butter over low heat until the mixture thickens (make sure you're pretty much constantly whisking the mixture). Just be careful with the heat so you don't scramble the eggs. This will take you ~5 minutes to make and it tastes great on filets.

Re: Filet Mignon Pan Sauce Recipes?
 

[ QUOTE ]
shallots are key. mince and saute briefly.

deglaze. If I don't have any wine around, I'll use balsamic vinegar, or red wine vinegar. I like to add a bit of tarragon, fines herbes, or herbes de provence.

butter of course.

[/ QUOTE ]

every time people describe a recipe to me, i am tempted to suggest replacing herbs with weed.

you are no exception.