Petite Filet

Petite Filet

  • 1 cup veggie stock
  • ¼ cup onion, chopped
  • ¼ cup water
  • ¼ teaspoon red pepper
  • 2 Tablespoons pureed ginger and garlic
  • butter and flour for blonde roux (equal parts of each)
  • 1 pint heavy cream
  • fresh shrimp and crabmeat, optional

Combine water, veggie stock, ginger, garlic, and onion and reduce by 1/3. Stain onion and ginger/garlic out. Add cream and thicken with roux. Cook filet to desired doneness. Add shrimp and crabmeat to sauce and top filet.


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