Filet Mignon a la Parker
- 5 ounces filet Mignon
- Salt and pepper
- 3 or 4 fresh mushroom caps
- Parisienne potatoes
- Artichoke Hollandaise
- Madeira Sauce
Broil the filet mignon, seasoning with pepper and salt; broil mushrooms caps also. Make Parisienne potatoes. Fill artichoke bottom with asparagus tips, pour Hollandaise over asparagus. Pace filet Mignon on plate, with mushrooms on top; arrange Parisienne potatoes at one end of plate and artichoke on other end. Pour sauce over and serve like a rascal with a smile on your face. Serves 1.
Submitted by May 27, 2009
15 min
30 min
45 min