Filet Mignons Lili

Total Time: 55 mins Preparation Time: 40 mins Cook Time: 15 mins

Ingredients

• Servings: 6
• 2 1/2 lbs filet mignon (6 filets)
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 1 tablespoon butter
• 1 tablespoon vegetable oil
• 2 garlic cloves, peeled and sliced
• 6 ounces foie gras, cut into six one-ounce medallions (your recipe, pâté de foie gras or store-bought)
• 6 artichoke hearts, cooked and quartered
• 6 slices black truffles (optional)
• 1 large potato, baked peeled and sliced into six rounds
• 2 tablespoons butter
• 3 large shallots or 1/2 onion, peeled and minced
• 1 1/2 tablespoons tomato paste
• 1 bay leaf
• 1 sprig fresh rosemary
• 1/2 cup cognac
• 1/2 cup madeira wine
• 1/2 cup red wine
• 3 cups beef stock (homemade will yield the best result, your own recipe or simple beef stock a la julia child)
• salt and pepper, to taste

Recipe

• 1 to make the sauce: melt 1 tablespoon of the butter over medium heat; add shallots and cook, stirring often, for 5 minutes or until softened.
• 2 stir in tomato paste, bay leaf and rosemary until well combined.
• 3 stir in cognac, madeira and red wine; bring to boil.
• 4 boil for 10 minutes or until reduced to about 1/2 cup.
• 5 stir in beef stock.
• 6 boil for 15 minutes or until reduced to about 1 cup.
• 7 strain into clean pot set over low heat and whisk in remaining butter.
• 8 season to taste and keep warm.
• 9 while the sauce is cooking, sprinkle meat with salt and pepper to taste.
• 10 in large skillet, melt butter with vegetable oil over medium heat; add garlic and cook, stirring often, for 2 minutes; increase heat to medium-high and add filets mignons.
• 11 cook, turning once, for 10-12 minutes or until well-browned but still pink in middle.
• 12 remove from pan and let stand, tented with foil, for about 5 minutes to rest.
• 13 wipe out pan and return to high heat.
• 14 add foie gras and cook for 30 seconds per side or until golden brown.
• 15 remove from pan and reserve.
• 16 gently toss artichokes in pan juices and cook for 2 minutes or until heated through.
• 17 to serve, place a slice of potato on each of 6 heated plates; top with a filet mignon, followed by a slice of foie gras and a truffle slice (if using).
• 18 ladle sauce around edge of plate; garnish with artichokes.