Faux Filet Mignon avec Sauce à la Royale
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Invite the Queen for dinner! This posh entrée is just the thing for visiting royalty.
, to taste
, (or just use all beef broth)
- In a large bowl, combine the ground beef with salt and pepper. By hand, form the mixture into 4 equal patties. Wrap each patty with a slice of bacon and pin it together with a toothpick. The patty should look just like a bacon-wrapped filet mignon.
- Preheat the oven to 450°F (230°C).
- Lightly grease a medium skillet with vegetable oil and place on the stove over high heat. Arrange the patties in the skillet (you’ll probably have to work in two batches) and cook over high heat for just a minute or two on each side – turning once – until well browned. Place on a baking pan. When all the patties are browned, put the pan in the oven and bake for 12 to 15 minutes – or until the meat is no longer pink inside (you’ll have to cut into one to make sure).
- While the patties are baking, make the sauce. Melt the butter over medium heat in the same skillet in which you browned the meat. Add the minced onion and cook for a minute or two, just until softened. Pour in the beef broth and the wine (if you prefer, you can make the sauce with all broth or all wine) and cook, stirring to dissolve the brown bits in the pan, for about 3 minutes. Stir in the Dijon mustard and cook for another minute – until slightly thickened.
- When the meat is done, place one on each plate and drizzle with a spoonful of Sauce à la Royale. Mahhhhhvellous.