Ingredients
- 4 6-8 oz fillets
- 4 large shallots – chopped fine
- 2 large cloves garlic – chopped fine
- Heavy cream or creme fraiche
- Real butter or ghee
- Wondra flour to thicken
- Kitchen Bouquet to darken roux
Directions
- Season W Salt and Pepper and allow to come to room temperature
- Melt butter and saute garlic and shallots till light brown – reserve
- Cook steaks in same pan – 4 minutes on each side then 3 on each side for total of 14 minutes. Remove and keep warm.
- Deglaze, add flour and cook to make blonde roux. Stir in cream and create sauce that will nape on back of spoon
- Add reserved shallots & garlic and add Kitchen Bouquet to darken roux. Use a little bit – it goes a long way.
- Reheat sauce – place fillet on plate and place small amount of sauce on top. Serve with asparagus w/hollandaise sauce
- Nice to serve with Potatoes Galette and a small shaving of black truffle on the meat
