Margi Cintrano
Washing Up
Tapa:
Filet Mignon & Sherry
Punta de Solomillo
For 2 :
2 filet mignon cut steaks
3 large cloves garlic
extra virgin olive oil
1/2 glass of Sherry ( Fino - white wine )
1) have the butcher cut the steak in thick strips
2) marinate in: salt, black, rose and green peppercorns, 1 garlic clove and Sherry for 2 hours
3) peel the garlic cloves and saute in olive oil in slivers
4) sear steak to your likeness and while you turn over the filet mignon, flambée in sherry and reduce liquid
5) note: if you prefer your filet mignon very rare as I do, take steak out and put on plate and cover to keep warm
6) reduce the liquid in the saucepan and finally; drizzle over steak on plate
7) serve with crusty bread and a velvety crianza red wine full bodied of choice
Margi Cintrano.
Filet Mignon & Sherry
Punta de Solomillo
For 2 :
2 filet mignon cut steaks
3 large cloves garlic
extra virgin olive oil
1/2 glass of Sherry ( Fino - white wine )
1) have the butcher cut the steak in thick strips
2) marinate in: salt, black, rose and green peppercorns, 1 garlic clove and Sherry for 2 hours
3) peel the garlic cloves and saute in olive oil in slivers
4) sear steak to your likeness and while you turn over the filet mignon, flambée in sherry and reduce liquid
5) note: if you prefer your filet mignon very rare as I do, take steak out and put on plate and cover to keep warm
6) reduce the liquid in the saucepan and finally; drizzle over steak on plate
7) serve with crusty bread and a velvety crianza red wine full bodied of choice
Margi Cintrano.