gunshy 0 Posted May 10, 2012 Report Share Posted May 10, 2012 Fry your onions first. Cut filet into one inch thick medalions. Take out onions. Turn up heat, fry medalions in onion fat, first side untill they start to go grey for about quarter of an inch, turn them over and do the same. should take couple of minuets tops, take them out . Deglaze the pan with red wine, spoon of red currant jelly, reduce by half. Ansom. Quote Link to post Share on other sites
sturabbit 5 Posted May 18, 2012 Report Share Posted May 18, 2012 dose nt need a thing adding . just treat like best steak that is what it is . Quote Link to post Share on other sites
The Duncan 802 Posted June 7, 2012 Report Share Posted June 7, 2012 Fry your onions first. Cut filet into one inch thick medalions. Take out onions. Turn up heat, fry medalions in onion fat, first side untill they start to go grey for about quarter of an inch, turn them over and do the same. should take couple of minuets tops, take them out . Deglaze the pan with red wine, spoon of red currant jelly, reduce by half. Ansom. Sounds fab! Will give this one a go over the weekend Quote Link to post Share on other sites
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