MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Filet Mignon Stanley
Categories: Beef, Fruits, Sauces
Yield: 8 servings

8 Filet mignons; 1 1/4" thick
Salt & pepper
Melted butter
4 Bananas; halved lengthwise
1/4 lb Butter

MMMMM---------------------HORSERADISH SAUCE--------------------------
3/4 c Prepared horseradish
1/3 c Heavy cream
1/8 ts Cayenne pepper

Preheat the broiler. Sprinkle the filets with salt and
pepper. Place on the rack of a broiling pan and baste
the top side with melted butter. Broil about 5 to 6
minutes for rare, 7 to 8 minutes for medium, 9 to 10
minutes for well done, placing the broiling pan about 4
inches from the heat. Remove the pan from the broiler.
Turn meat over and baste lightly with butter on the
second side. Put back in the broiler and broil the same
amount of time on the second side.

While the meat is broiling, melt the 1/4 lb. of butter
of medium heat in a large heavy skillet and saute' the
sliced bananas until soft (but not mushy) and lightly
browned, about 4 minutes on each side.

To prepare the horseradish sauce, combine all sauce
ingredients in a small saucepan. Beat vigourously with a
whisk until quite smooth, then warm over low heat until
heated through.

To serve, place the filets on preheated plates, with a
slice of sauteed banana to each side and a generous
tablespoon of horseradish sauce placed directly on the
plate (to one side of a banana slice is a good spot),
but not on the meat or bananas. Serve immediately.

RECIPE FROM: https://ifood.tv

Uncle Dirty Dave's Archives

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MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Filet Mignon w/Cafe De Paris Butter
Categories: Beef, Pork, Vegetables, Herbs, Sauces
Yield: 4 Servings

4 (200 g ea) beef eye filets
4 sl Rindless middle bacon
1/2 c Beef glaze or red wine jus

MMMMM--------------------CAFE DE PARIS BUTTER-------------------------
250 g Butter; softened
1 tb Salted capers; rinsed
1 tb Dijon mustard
1 tb Worcestershire Sauce
1/2 Stem tarragon; fine chopped
1/2 Stem chervil; fine chopped
1 Stem parsley, finely
- chopped
1 1/2 tb Tomato sauce
2 Shallots; fine sliced
2 ts Curry powder
1 1/2 Anchovies
Seasoning

MMMMM-----------------------MASHED POTATO----------------------------
8 Dutch cream potatoes; peeled
1/2 c Cream
100 g Butter; softened

MMMMM---------------------------GREENS--------------------------------
140 g Baby spinach
140 g Baby Swiss chard
1/3 bn Silverbeet

MMMMM--------------------------TO SERVE-------------------------------
Mashed Potato
Greens
Fillet Mignon
Cafe de Paris Butter
Glaze

FILLET MIGNON Wrap eye fillets with bacon and hold in
place with a skewer. Pan fry to desired doneness, allow
to rest Heat beef glaze or red wine jus

CAFE DE PARIS BUTTER: Combine butter with capers,
mustard, Worcestershire, herbs, tomato sauce, shallots,
curry powder and anchovies. Blend until pale, season

Line bench with foil and place butter mix on foil. Shape
to a 2cm diameter log. Refrigerate. Slice into eight
rounds before serving

MASHED POTATO: Halve potatoes and place in salted water.
Bring to a simmer, cooking until tender

Drain and mash through a ricer. Return to saucepan and
stir in cream and 100g butter

Season and set aside

GREENS: Heat olive oil in saucepan, saute spinach, chard
and silverbeet until wilted. Season

TO SERVE: Arrange potato mash on plate, followed by
greens, steak and two discs of butter. Ladle beef glaze
over plate

RECIPE FROM: https://myfoodbook.com.au

Uncle Dirty Dave's Archives

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... Haggis is a peppery pate that if it was French would be a delicacy.
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