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Filets Mignon with Minute Sauce

Name: Filets Mignon with Minute Sauce
Ingredients: 907 Gramme Beef tenderloin — Trimmed beef tenderloin, source two-pound piece cut into six filets; 1 Teaspoon Salt — Salt for filets; 1906 source measure retained without conversion; 0.5 Teaspoon Pepper — Pepper for filets, source colour unspecified; 1906 source measure retained without conversion; 1 Tablespoon Butter — Butter for filets; 1906 source measure retained without conversion; 6 Toast — Round toasted bread pieces for six filets; 1 Teaspoon Flour — Flour for pan sauce; 1906 source measure retained without conversion; 59 Millilitre Red wine — Claret wine, source half gill; 1360 Gramme Veal bone — Fresh veal bones, printed three lb; 18900 Millilitre Water — Cold water, printed five US gallons; 4 Carrot — Medium carrots, peeled whole; 2 Turnip — Small turnips, peeled whole; 2 Onion — Onions, peeled whole; 1 Parsley root — Parsley root; 3 Leek — Leeks; 2 Celery stalk — Celery stalks; 0.5 Teaspoon Chive — Fresh chopped chives; 1906 source measure retained without conversion

Six beef-tenderloin steaks on round toast with claret and white-broth pan sauce.

Type: Main course

By Alexander Filippini · Posted Sep 29, 2026

Ingredients

907 Gramme Beef tenderloinTrimmed beef tenderloin, source two-pound piece cut into six filets
1 Teaspoon SaltSalt for filets; 1906 source measure retained without conversion
0.5 Teaspoon PepperPepper for filets, source colour unspecified; 1906 source measure retained without conversion
1 Tablespoon ButterButter for filets; 1906 source measure retained without conversion
6 ToastRound toasted bread pieces for six filets
1 Teaspoon FlourFlour for pan sauce; 1906 source measure retained without conversion
59 Millilitre Red wineClaret wine, source half gill
1360 Gramme Veal boneFresh veal bones, printed three lb
18900 Millilitre WaterCold water, printed five US gallons
4 CarrotMedium carrots, peeled whole
2 TurnipSmall turnips, peeled whole
2 OnionOnions, peeled whole
1 Parsley rootParsley root
3 LeekLeeks
2 Celery stalkCelery stalks
0.5 Teaspoon ChiveFresh chopped chives; 1906 source measure retained without conversion

Method

Steps

Step 1
No.701 component: Put veal bones in large food-safe stockpot; source permits OPTIONAL same veal scraps, beef remnants/bones and raw poultry scraps only if available. Add five gallons cold water, bring to boil and carefully skim scum.
Step 2
No.701 component: Add whole peeled carrots, turnips, onions, parsley root, leeks and celery. Cover and simmer gently about four hours. Strain through clean cloth into food-safe vessels. Cool rapidly in shallow batches, refrigerate/freeze and measure actual output before allocation.
Step 3
From one trimmed two-pound tenderloin, cut six equal raw filets and season. Fry side by side in tablespoon butter for the printed three minutes per side as guide; verify safe whole-cut beef endpoint of 63°C. Plate over six separately prepared round toasts and keep hot.
Step 4
Skim fat from the pan drippings, stir in one teaspoon flour, then add separately measured half gill claret and half gill finished No.701 broth. Add chives and briskly boil until the ACTUAL pan-sauce liquid is reduced by half of its measured volume; do not claim a fixed final 59 mL when pan juices vary. Pour over all six filets and serve.

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