WD's Filets Mignons with Cranberry Orange sauce for Two
Will and his wife live at Crooked River Ranch, 20 miles NW of Redmond, Oregon.
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- (four ounce) fielets mignons, well trimmed, at least 1 1/2 inches thick
- 1/4 tsp
- 1/2 tsp
- freshly ground pepper
- 2 tsp
- olive oil
- shallot, minced (red onion works too, 1/2 of a small one
- 1 clove
- garlic, minced
- 1/4 c
- orange juice
- 1/4 c
- dry red wine (beaujolais or cotes du rhone)
- 3 Tbsp
- sweetened dried cranberries
1Pat the meat dry with paper towels and sprinkle with salt and pepper.
Heat tsp. oil in heavy skillet until very hot.
Add steaks and cook until well browned on the bottom.
Flip and cook until the center is less done than you'd like (about 2 minutes) for medium rare (the meat will continue to cook when you take it off the heat.)
2Transfer meat to hot plate and cover with foil.
Return skillet to heat and add remaining oil.
Add the shallot (or onion) and garlic and cook, stirring until translucent (Not long, i.e. 2 minutes or less)
3Pour in orange juice and wine (Don't be tempted to use low quality wine, these elegant steaks deserve the good stuff) and cranberries.
Bring to a boil and simmer, stirring until thickened, 2 to 3 minutes.
Return fielets to skillet and cook, swirling to coat them with sauce.
4Serve at once. Spoon residual sauce on top of each steak.
Opinion: Filets Mignons should be served rare. The flavor is fantastic.
A tiny bit more than 2 tsp. of oil doesn't hurt.