Avignon flambéed filets mignons
 | Marianne Vallet-Sandre's Kitchen |
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| Ingredients |
1 or 2, 1" or 1 ˝" thick, slice of beef tenderloin per person 1 large garlic clove peeled and cut in half cross-wise Several tablespoons of unsalted butter 1 teaspoon of brandy per filet |
˝ cup, or more chicken or beef stock Several slices pain de campagne (Wegman) 1 small piece of good quality liver mousse pâté Salt and coarsely ground pepper |
| Preparation |
Rub slices of beef tenderloin on both sides with the cut garlic clove, season them generously with salt and coarsely ground pepper and set aside. Divide pâté into as many pieces as there are filets, gently mash and reform into circles which will later top filets, and set aside. Cut croutons circles out of country bread slices, slightly larger than the meat pieces themselves, one per filet. Sauté circles of bread in plenty of butter until the croutons are crisp and brown on both sides. Arrange on a heat proof dish and place in a low heat oven, 200-300 degrees to keep warm. In a separate skillet, cook the filets in hot butter over a high flame, about 1 to 2 minutes on each side. They should be very brown, and quite rare inside. Top each filet with a circle of pâté. Pour the pre-warmed brandy in with the meat (about one teaspoon per filet), put a match to it, and shake the pan until the flame dies out! Don't panic, the flames will be high, but won't last long. Place filets on waiting croutons in the oven. Deglaze the meat pan with the chicken or beef stock, detaching all tasty bits, boil a minute to reduce liquid, swirl in a tablespoon or two of butter, blend well, pour over filets just before serving to prevent croutons from getting soggy. Goes well with Duchess potatoes, and oven-candied tomatoes. |
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