John O'Hurley's Beef Fillet
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Recipe Information
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| Name: |
John O'Hurley's Beef Fillet |
| Submitter: |
ladygorb |
| Category: |
Cultural/Ethnic Recipes |
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| Submitted: |
6 May 2006 |
| Updated: |
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| Views: |
293 |
| Rating: |
This recipe is unrated. |
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Description:
Celebrity recipe - John O'Hurley - Actor |
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Recipe Ingredients
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- Prep Time: About 40 minutes
- Makes: 4 Servings
- Ingredients:
- 3 tablespoons butter
- 3 tablespoons olive oil
- 4 medium shallots, separated
- if double and sliced into thin rings
- 2 cups pinot noir or other dry red wine
- 2 cups homemade brown beef stock or
- 50% reduced sodium canned beef broth
- 1/4 cup coarsely chopped shelled
- unsalted pistachio nuts
- 4 beef fillet steaks,
- cut 1 1/4 inches thick
- (6 to 8 ounces each)
- 1 teaspoon minced fresh parsley
- Salt and freshly ground pepper
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Recipe Instructions
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Preparation:
In a large skillet, melt 1 tablespoon butter in 1 tablespoon olive oil over medium heat.
Add shallots, reduce heat lightly and cook until soft and translucent, not brown, about 2 minutes.
Pour in wine and boil over high heat until liquid is reduced to about 3/4 cup, 10 to 12 minutes.
Pour in broth and boil 10 minutes.
Add pistachios and boil 3 to 5 minutes longer, until sauce is again reduced to 3/4 cup, Remove from heat.
Either grill steaks or saute as follows: in a saut pan or large skillet, heat remaining 2 tablespoons oil over medium-high heat.
Season steaks on both sides with salt and pepper.
Add to hot oil and saut, turning with tongs, to sear both sides, 1 1/2 minutes each.
Cook rim of steaks about 1 minute, turning, to brown.
Reduce heat slightly, then cook another 1 to 2 minutes on both sides until rare to medium-rare, 7 to 9 minutes total.
Meanwhile, gently reheat sauce.
When steaks are done, remove sauce from heat.
Add parsley and stir in remaining 2 tablespoons butter until melted.
Season with salt and pepper to taste.
Spoon 2 to 3 tablespoons sauce onto each of 4 plates.
Set one steak in center of each and serve at once.
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