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Filet Mignon


  • 2pkg 4/4oz USDA Choice Filet Mignon

  • 2TBS Olive Oil

  • Taste Borsari seasoning

  • 1 Garlic clove chopped

  • ½ Shallot diced

  • 3oz Red wine or Madeira wine

  • 4oz Metropolitan Market Glace de Veau

  • 3tsp Butter

  • 1tsp flour

  • 2tsp Fresh Chopped Parsley and Rosemary



Preheat a heavy duty skillet add the oil and season the filets lightly on both sides. Cook the fillets for about 3-4 minutes per side or until done to your likeness.

Remove the filets from the skillet cover and keep warm.

Drain excess grease from pan and return to heat.

Add the shallots and cook for about 30 seconds, then the garlic for for 15 more. Add the butter and melt stir in the flour. Add the with the wine and glace and whisk together and let reduce for a minute to thicken.

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