Filets mignons Henri IV

Filets mignons Henri IV

By
From
Encyclopedia of Food and Cookery
Serves
4

Ingredients

Quantity Ingredient
4 filets mignons
1 tablespoon oil
30g butter
4 round croutes
straw potatoes
1 quantity Béarnaise sauce
artichoke hearts or asparagus tips, sauteed in butter, to garnish
or watercress sprigs, to garnish

Method

  1. Sauté filets mignons in oil and butter, heated until just turning brown, for 3–4 minutes on each side for rare, or a few minutes longer for medium-rare.
  2. Remove strings from filets and place each on a hot croûte set on a heated plate. Garnish plates with straw potatoes and artichoke hearts, asparagus tips or watercress. Serve immediately with béarnaise sauce.
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