Good thing I doubled the sauce. After removing the cooked filets from the frying pan, my husband immediately rinsed it out -- along with the sauce! Luckily, I had extra sauce kept warm on the stove. As for the cooking process, I got the sauce simmering first in a small pot and kept it on the side. I then seared the filets, one minute per side, in a bit of olive oil. Next, I added about half the sauce to the filets and continued cooking them, covered, for 8 minutes. The sauce reduced quickly and was not "too much liquid," as some reviewers feared. As the recipe title states, the sauce truly becomes a rich, dark glaze. The meat was so tender. Only change I made was added garlic. This paired well with the "Lobster Tails Steamed in Beer" recipe from this site. The lobster did not conflict with the richness of the filets, because there was no real beer flavor in them. A Valentine's Day treat for sure! And, we had a bit of leftover filet and sauce this morning to go with eggs.
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