Filet Mignon with a Sherry Cream Sauce. It’s a festive and delicious dish for your holiday table…Season’s Greetings from our home to yours!
If you are celebrating a special occasion and want to make a nice impression, this is the dish. I recommend to do this on the weekend since it is time-consuming, but worth every effort. First, start with the sauce and set aside. Decide what side/starch you’re making and start prepping, next, sauté the mushrooms. Lastly, prepare the meat.
Degree of difficulty: Medium – Difficult
(It’s time-consuming but easy-to-follow. Allow a minimum of 1. 1/2 hours from start to finish)
I will start with the method of cooking for the meat first, since it is the featured dish. Otherwise, follow my directions in the introduction to make things easier in the kitchen.
- 2. 1/2 lbs pre-cut Filet Mignon, 4 pieces*
- 2 tbsp. olive oil
- Salt & Pepper to taste
1) Season the meat with salt & pepper and let it sit at room temperature for at least 30 minutes…
View original post 467 more words