12 oz Filet mignon, thinly sliced 2 tsp Black peppercorns 1 tbsp Shallots, chopped 1 tsp Mango chutney 2 tbsp Cointreau 1 cup Demiglace 1 tbsp Sour cream Salt, to taste Pepper, to taste
1. Flash saute the sliced filet in olive oil. Remove from skillet. 2. Add a bit more oil, if necessary, and saute the shallots until translucent. Add the peppercorns and Cointreau then ignite contents with match or stove flame (if squeamish, just let this simmer for a few minutes; the alcohol will evaporate on its own if you don't burn it off). 3. Add demiglace, chutney and sour cream and stir until mixed. Simmer sauce until it thickens. Correct the seasonings and pour over the filets. ______________________________________________________________________ Per Servings: 1253 Calories; 57 g Fat; 22 g Sat Fat; 429 mg Cholesterol; 969 mg Sodium; 11 g Carb; 1 g Fiber; 146 g Protein.
Can substitute almost any brown gravy mix for demiglace, but be sure the gravy mix is thick. Too much water is the death of this dish. I used to serve this over rice with steamed broccoli & lemon butter. Since starting Atkins, we've just eaten it without the rice. All measurements are approximates as I usually make this by feel.