October 20th, 2007

Butterflied Filet with Medeira Butter Sauce

Lisa Rodriguez
San Dimas, CA

Butterflied Filet with Medeira Butter Sauce

4 tablespoons of butter
1/2 cup pearl onions
1 cup of fresh oyster mushrooms
1 tablespoon of flour
1 cup of beef stock
1 cup of Medeira wine
1 teaspoon of Kitchen bouquet

In medium skillet on medium heat slowly melt butter, add pearl onions, and oyster mushrooms, saute two or three minutes.  Then slowly add flour while stirring cook for about one more minute then slowly pour in beef stock, lower heat and simmer for five minutes, slowly add Medeira and kitchen bouquet, and simmer for ten minutes. 


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