Filet Mignon Bay des Diables - WAFB 9 News Baton Rouge, Louisiana News, Weather, Sports

Filet Mignon Bay des Diables

INGREDIENTS

4- 6 or 8 oz Tenderloins
4 oz butter
2 shallots (julienne)
2 pods of garlic (shopped)
12 large shrimp
6 oz sauce Diable

PROCEDURE

  • Saute or grilled the filets until rear (you can do this ahead of time). When ready to serve saute filets w/ 2 oz of butter until desire doneness and reserve.
  • Pour the grease off (do not wash the pan).
  • In the same saute pan melt 2 oz of butter and sauté shallots and garlic under medium heat.
  • When shallot and garlic are tender add the large shrimp and saute until done. Salt and pepper to taste.
  • In a large plate pour 2 oz of sauce Diable and place the filet on top. Place 3 shrimp on top with shallots and garlic.
  • Serve at once with vegetables and starch of your choice.

Sauce Diable:

INGREDIENTS  

6 oz demi glace
2 Tbsp port wine
1 tbsp cognac
2 Tbsp of butter
2 Tbsp Dijon mustard

PROCEDURE

  • In a sauce pan bring demi glace, port, and cognac to a simmer for 5 minute stirring often. Remove from heat and add the mustard and the butter a little at a time. (DO NOT SIMMER AGAIN)
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