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–+ servings

Filet Mignons Piedmont-Style

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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 4
Calories 1447 kcal

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.
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