There are not many people who enjoy a good steak every now and then. New Orleans restaurants do a great job in fancying up steaks. This week, I will feature two fancy Filet recipes.
1/2 stick Butter
8 slices of Filet Mignon, about 1/2 inch thick
3 cloves Garlic, chopped
1 small Onion, chopped
2 stalks Celery, chopped
3 sprigs fresh Parsley, chopped
1/2 teaspoon Salt
3/4 teaspoon freshly ground Black Pepper
3/4 cup Worcestershire sauce
1/2 Lemon, juiced
3 drops Louisiana Hot Sauce
Melt the butter in a large skillet over medium-low heat. When the butter starts to bubble, sauté the filets, turning once, until cooked to desired degree of doneness. Remove filets and keep warm. Add the garlic, onion, celery, parsley, salt and pepper. Sauté until the vegetables are tender. Add the Worcestershire sauce, lemon juice and hot sauce. Bring to a low boil and simmer until the sauce is thickened somewhat. Return the filets to the pan and cook in the sauce for about 30 seconds. Remove the fillets to a serving platter and pour the sauce over them.