CookEat Recipe
Filet Mignons Belmont
Pan-fried beef tenderloin on golden buttered toast spread with goose foie gras pâté, topped with Belmont sauce.
Method
Steps
Step 1
Have ready a hot finished portion of Belmont Sauce (2866), sufficient to pour over the six beef-and-toast assemblies. Keep the sauce hot for serving.
Step 2
Trim a little fat from the same two-pound piece of raw beef tenderloin and cut it into six equal pieces. Season all six with the teaspoon salt and half teaspoon ground black pepper.
Step 3
Heat a conventional oven to 375°F with a baking sheet inside. Cut six half-inch-thick slices from a sandwich loaf and trim each into a two-inch round. Lightly butter both faces with extra butter. Arrange on the hot sheet and toast for about ten minutes or until nicely golden, turning once and checking early because the rounds are small.
Step 4
Heat the tablespoon butter in a wide frying pan over medium-high heat. Place the six filets side by side and briskly cook for about three minutes on each side, continuing as needed until the centre of each reaches at least 63°C before removal. Transfer to a clean warm dish, rest for at least three minutes and keep hot.
Step 5
Keep the ready-to-eat goose foie gras pâté chilled until needed. Spread one teaspoon on each of the six hot toasts and arrange the toasts on a hot serving dish.
Step 6
Place one rested filet on each pâté-covered toast, pour the required hot finished Belmont sauce over the six assemblies and serve promptly.
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