Mignons of Beef with Shallot Sauce

Name: Mignons of Beef with Shallot Sauce (Mignons de boeuf sautés aux échalotes)
Cuisine: French
Ingredients: 8 mignons of beef, well trimmed, about 65 g (2½ oz) each; 40 g (1½ oz) shallots, finely chopped; 300 ml (½ pt) brown veal stock; 5 ml (1 tsp) lemon juice; salt and freshly ground pepper; salt and freshly ground pepper

Mignons de boeuf sautés aux échalotes

Preparation info

4
people

Difficulty
Easy

Appears in

Cuisine Naturelle

By Anton Mosimann

Published 1985

About

Filet mignon is also known as fillet steak, and is a small cut from the fillet. It is lean and tender, and should be handled with great love and care.

Ingredients

8 mignons of beef, well trimmed, about 65 g (2½ oz) each
40 g</

Europe
France
Switzerland
Main course
Gluten-free

Method

Season the well-trimmed mignons with salt and pepper,
Sauté them on both sides in a hot non-stick pan for 3-4 minutes altogether. Remove the mignons and keep warm.
Add the chopped shallots to the pan and sauté gently without browning.
Add the brown veal stock and reduce by rapid boiling to half its original volume.
Season with salt,