Filet Mignons Piedmont-Style
Nutrition
Calories: 1447 kcalCarbohydrates: 23 gProtein: 86 gFat: 111 gSaturated Fat: 51 gCholesterol: 342 mgSodium: 453 mgFiber: 2 gSugar: 6 gVitamin A: 17.025 IUCalcium: 90 mgIron: 19 mg
Ingredients
- 4 slices white bread
- 6 tbsp butter
- 2 tbsp anchovy paste
- 1 tbsp olive oil
- 4 each filet mignon 3/4 inch thick
- 1 dash salt to taste
- 1 dash Freshly ground pepper to taste
- 1 cup dry Marsala wine or sherry
- 1/3 cup heavy whipping cream if desired
Instructions
- Remove crust from bread. Melt 3 tablespoons butter in a medium skillet. When butter foams, add bread. Cook over medium heat until golden on both sides. Place bread on a large ovenproof platter. Spread 1/2 tbsp anchovy paste on each slice of bread. Keep platter warm in oven.
- Remove butter from skillet and clean with paper towels. Melt 3 tablespoons butter with oil. When butter foams, add filet mignons. Cook over medium-high heat 2 to 3 minutes on each side or until lightly browned. Season with salt and pepper. Add 1/2 cup Marsala or sherry. Deglaze skillet by stirring to dissolve meat juices attached to bottom of skillet. Cook meat over medium heat to preferred doneness.
- Place a filet mignon on each slice of bread. Keep warm.
- Add remaining Marsala or sherry and cream, if desired, to skillet. Stir over high heat until sauce has a medium-thick consistency. Spoon sauce over meat.
- Top with 10 to 12 very thin slices white Italian truffles, if desired. Serve immediately.