Name: Filet of Beef, Sauce Porto with Roasted Shallots
Yield: Serves 4
Cuisine: American
Ingredients: salt and pepper; 12 peeled whole shallots plus 1 peeled, thinly sliced shallot; 4 8-ounce/225-g beef filets; 1 tbsp/14 ml oil; 1 cup/225 ml strong dark veal stock (again, a tiny spoon of demi-glace would really boost this sauce); 1 tsp/5 g flour; 5 tbsp/70 g butter; 3 ounces/75 ml port

Preparation info

Serves
4

Difficulty
Easy

Appears in

Les Halles Cookbook

By Anthony Bourdain

Published 2004

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Filet of Beef, Sauce Porto with Roasted Shallots

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