Filets Mignons with Spiced Butter, Glazed Artichokes, and Haricots Verts

Ingredients

  • Spiced butter
  • ¼ pound haricots verts or other thin green beans
  • 1 instant-read thermometer
  • ½ teaspoon salt
  • ½ tablespoon vegetable oil
  • Cooked artichokes
  • ½ cup dry white wine
  • + 3 more ingredients
    • ¼ cup veal demi-glace
    • ¼ teaspoon black pepper
    • 2 1 1/2- to 2-inch-thick center-cut filets mignons (beef tenderloin steaks; 6 to 7 oz each)

Cut artichoke bottoms crosswise into 3/8-inch-thick slices, then cut stems diagonally into 3/8-inch-thick slices. Transfer slices to a 1 1/2- to 2-quart baking dish and set aside. Cook haricots verts in a 3- to 4-quart pot of boiling salted water, uncovered, until crisp-tender, about 4 minutes. D...

View full recipe at Epicurious

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