Restaurant Recipes
Brennnan's Marinated Filet Mignon
Yield: 4 servings
Ingredients
Meat
- 4 (14 ounce) filets
- 6 mushrooms, sliced
- 2 slices bacon, quartered
- Salt and pepper
Marinade
- 1 teaspoon crushed black peppercorns
- 3 bay leaves
- 1/2 teaspoon allspice
- 5 cloves
- 1 cup brandy
- 1 cup burgundy
- 1 cup vegetable oil
Sauce
- 1/2 cup butter
- 3 tablespoons flour
- 2 cups beef stock
- 1 cup marinade
- 16 whole mushrooms
Instructions
- Make two slits in each filet, about 3 inches long and not quite to the underside. Stuff these with slices of mushroom, bacon pieces and salt and pepper.
- Make marinade in a 9 x 9 x 3 inch pan or dish by combining the peppercorns, bay leaves, allspice, cloves, brandy, burgundy and vegetable oil. Place prepared filets in this mixture and refrigerate for 24 hours or more.
- Remove and drain filets, when ready to cook. Grill according to taste, rare, medium or well done.
- To make a sauce to cover meat, melt the butter in a small saucepan. Stir in flour and brown. Blend in until smooth, the beef stock and marinade. Stir in mushrooms and heat through.
- Pour sauce over filets. Decorate with parsley and onion rings.
Attribution
Brennan's Restaurant, New Orleans, Louisiana