Peppered Filet Mignon with Sherry and Raisins adapted from . The entire recipe …

Peppered Filet Mignon with Sherry and Raisins adapted from wolfgangpuck . The entire recipe takes only about 30 minutes to make. All that’s left to do is pour a good red wine, raise your glass and enjoy. Cheers! 👩🏻‍🍳
Ingredients
20 oz top loin steaks (thicker than 1 in? Butterfly!)
2 tablespoons pepper
1/4 tsp kosher salt
2 tablespoons canola oil
1/2 cup dry sherry
1/2cup beef broth
1/4 cup seedless golden or brown raisins
2 tablespoons unsalted butter, cut into small pieces

Instructions:
Sprinkle both sides of each steak evenly with pepper and salt. Heat oil in a sauté pan and cook steaks on both sides, 2 minutes each. Remove to a platter and cover with foil to keep warm.
Add sherry to to hot pan and bring to a boil. Cook about 2 minutes. Add beef stock and raisins. Cook until mixture looks a bit syrupy. Whisk in a tablespoon or two of butter to thicken sauce. Add steaks back to pan and turn once or twice in sauce. Arrange steaks on platter and pour sauce over all. Enjoy!

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