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FILET MIGNON BIENVILLE
6-6oz. “center cut” beef tenderloin steaks 1tblsp. olive oil 2tblsp. butter divided salt and pepper to taste 1cup fine diced ham or bacon ½cup fine diced onions ½cup fine diced celery ½cup fine diced red bell pepper ½cup fine chopped mushrooms ¼cup sliced scallions (whites only) 1cup sour cream 1cup crumbled blue cheese 1tsp. hot sauce 1tsp. Worcestershire sauce ½cup white wine chopped parsley to garnish Season the steaks with salt and pepper. In a 14” skillet on medium heat melt 1tblsp. butter and oil. Place the steaks in the pan and cook for five minutes on each side for a medium rare temperature. In another 14” sauté pan, add the remaining tablespoon of butter, ham, onions, celery, red pepper, mushrooms and scallions. Sauté on medium heat until the onions begin to wilt. Mix together the sour cream, blue cheese, hot sauce and Worcestershire sauce and blend until smooth. Add the wine to the ham mixture and simmer one minute. Add the sour cream mixture, stir and let simmer two minutes. Serve steaks on top of mashed potatoes or rice and spoon sauce over top. Garnish with chopped parsley.
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