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Below are the ingridients that are needed to make a yummy White Wine Filet:
- You need 1 1/2 tbsp of black peppercorn.
- Use 1 tbsp of salt.
- Use 1/2 cup of beef broth.
- Prepare 2 cup of pino grigio.
- You need 1/2 cup of whipping cream.
- Prepare 1 3/4 cup of sliced baby portabello mushrooms.
- Use 2 of 6oz. beef filets wrapped with bacon.
- You need 1 clove of garlic crushed.
- Get 1 of shallot, minced.
- You need 1/2 of sweet onion.
- Use 3 tbsp of butter.
- You need 1 of stem fresh rosemary.
- Prepare 1 of stem fresh tyme.
- You need 2 tbsp of dijon mustard.
Done with the ingridients? Below are the procedures on cooking White Wine Filet:
- preheat gas grill to 500°F.
- coat each side of the filets with mustard, set aside.
- bring wine to a boil and lower the temp. to medium heat, reduce wine to 1 cup.
- add mushrooms, onions, shallots, black peppercorn and butter to a non reactive pan simmer for 10 minutes.
- add cream and broth to the pan simmer for 10 minutes.
- season filets with salt and pepper.
- add one tablespoon butter to pan and add wine simmer for 15 minutes.
- apply the filets to the grill, close lid, on high heat for 7 minutes, flip filets grill for an additional 5 minutes. note: medium rare..
- set sauce aside for 5 minutes giving time to thicken.
- place filets in center of plate lightly spoon sauce with mushrooms and onions, garish plate with rosemary & tyme. enjoy!.
Wipe filets with damp paper towels, sprinkle with lemon juice. Arrange in a shallow baking dish that has been sprayed with a non-fat cooking spray. The recipe for this pan-fried filet—finished with a white-wine-butter sauce laced with lemon, capers, and shallots—is great with any flaky white fish. White wine, some people love it, others swear they only drink red. But you shouldn't overlook a nice glass of white wine without first diving in to see what you like and don't like, avoiding sweeping.
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