- 6 (4 oz) filet mignons
- 1/4 cup butter
- 1 cup beef broth
- 1/4 cup dry sherry
- 1 tbs soy sauce
- 1 tsp fresh ginger, grated
- 2 cloves garlic, finely minced
- 1 and 1/2 tbs flour
- kosher salt and black pepper to taste
- 1/3 cup heavy cream
- fresh parsley, chopped, for garnish
- 4 scallions for garnish, white and green parts, sliced thinly on a bias
This is an unusual recipe that combines Asian flavors with a sherry cream sauce.
- In a large frying pan heat 2 tbs of butter over moderate heat.
- Add the steaks and saute, about 2 minutes on each side for medium rare
- Remove steaks from the pan and keep warm while preparing the sauce.
- Combine the stock, sherry and soy sauce and pour into the pan in which the steak was sauteed. Using a wooden spoon scrape the bottom of the pan releasing any brown bits, then remove pan from the heat.
- In a medium sauce pan heat 2 more tbs of butter over moderate heat, then add the ginger and garlic and saute for a few minutes, stirring frequently.
- Add the flour and cook, stirring constantly for 2 minutes, then pour the sauce from the frying pan and whisk rapidly until the mixture is smooth.
- Cook stirring constantly, until the sauce thickens and just begins to boil.
- Stir in cream and bring just to the simmer. Do not boil.
- Add the parsley to the sauce and stir.
- Taste for seasoning and season with salt and pepper if desired.
- Pour the sauce over the steaks then garnish with the sliced scallions.
- Note: you may add sliced mushrooms to this recipe if desired.