Cooking Procedure: Saute Pan
Cook Time: Varies for Meat; 3-4 minutes for sauce
Finished Condition: Requested Temperature. Sauce creamy, not over reduced
Garnish: Chopped Parsley
Filet Medallions, 3.5 oz - 2 ea
Salt and Pepper - to season
Olive Oil - 1 fz
White Wine - 2 fz
Deburgo Mix - 3/4 wz
Cream Reduction - 4 wz
Butter Blend - 1 Tbsp
1. Season steaks with salt and pepper and saute in hot oil.
2. Deglaze pan with wine, add Deburgo mix and cream and reduce.
3. Finish with butter blend.
4. Present medallions topped with sauce as shown in video.