Filet Mignon with Maria Torrisi
By: Eyewitness News
Updated: December 27, 2011
Chef Maria Torrisi shows us how to make pan-seared filet mignon medallions with Blue Cheese Burre Blanc.
To make this recipe, you will need:
To make this recipe, you will need:
4 Fresh Sprigs of Tyme
2 Bayleaves
1 oz Whole Black Pepper Corns
2 Fresh Shallots
2 Cups Chardonay
1/2 Cup Heavy Cream
1 pound Unsalted Cubed Butter Cold
3 ounces Blue Cheese
Place Tyme, Peppercorns, Bayleaf, Shallots and Wine in a sauce pan and reduce until almost no liquid remains. Remove from heat. Strain all remaining liquid into bowl from pan. Discard the tyme, shallot, bayleaf,& peppercorn. Place the liquid back into the pan. Add Cream and turn heat to low. Add Cubed butter and wisk until completely melted and sauce appears thick and rich. Finally wisk in Blue Cheese and finish by topping medallions before serving.
