Culinary Poetry (Poésie culinaire)
Indulge in the art of haute cuisine with our exquisite recipe for Poésie culinaire (Culinary Poetry). This dish is a masterpiece that will delight your senses and elevate your dining experience to a whole new level.
Ingredients
- 1 lb filet mignon
- 1/2 cup red wine
- 2 shallots, finely chopped
- 3 tbsp unsalted butter
- Salt and pepper to taste
Instructions
- Season the filet mignon with salt and pepper.
- In a hot skillet, sear the filet mignon on both sides until browned.
- Remove the filet mignon from the skillet and set aside.
- In the same skillet, sauté the shallots in butter until translucent.
- Pour in the red wine and let it reduce by half.
- Return the filet mignon to the skillet and cook to desired doneness.
- Slice the filet mignon and serve with the red wine reduction.
Cooking & Preparation
- Preparation time:
- 30 minutes
- Cooking time:
- 1 hour
- Total time:
- 1 hour
- Cooking method
- Stovetop
Nutritional facts per 1 serving
- Calories
- 300 per serving
- Protein
- 25g
- Carbohydrates
- 20g
- Fat
- 12g
Supplies
Skillet Cutting board Knife
Tools
Meat thermometer Tongs
Serving suggestions
Serving suggestion: Pair with a glass of full-bodied red wine and a side of roasted vegetables.
Tips & tricks
Tip: For an extra touch of elegance, garnish the dish with fresh herbs before serving.
Cost
$50