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Leeks
Filet mignon with leeks
Author:
Les Cultures de chez nous
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Preparation
15
Baking
40
Portions
4
Freezing
No
Calories
Sodium
Protein
Fiber
Cholesterol
Fat
Sugar
Carbohydrate
Iron
Calcium
Ingredients
Preparation
Ingredients
4 filets mignons of 3/4 in. (2 cm) thick
125 g (1/2 cup) of butter
1 package of 250 g (3 cups) of Les Cultures de chez nous sliced leeks
50 g (2 oz) of finely chopped mushrooms
5 ml (1 tablespoon) of 35% cream
4 slices of bread cut into rounds
30 ml (2 tablespoons) of oil
5 ml (1 teaspoon) of mustard of your choice
Salt and pepper up to taste
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Filet mignon with leeks
From
Oct 08
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Jan 01
Preparation
In a pan, cook leeks over low heat for about 5 minutes. Set aside.
Mix 1/4 cup finely chopped leeks with 50 g (1/2 cup) of butter and add mustard. Shape butter into a roll and wrap with wax paper. Freeze until ready to serve.
In a pan, brown the mushrooms and season with salt and pepper. Add leeks and stir in cream. Stir until a paste is formed and keep warm.
Melt the remaining butter in a pan over medium heat and brown the bread slices for the canapés.
Heat the oil in a pan and add the filet mignon. Cook for 3 minutes on each side if you want them rare or 4 minutes for medium rare.
Place bread slices on a serving dish and add leeks and mushrooms mixture. Place the filet mignon on top and garnish with a slice of butter.
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