Ingredients
- For the claret sauce:
2 tsp olive oil
2 cloves garlic, minced
1/2 cup diced onion
1/2 cup sliced carrot
1/2 cup sliced celery
2 bay leaves
1 tsp black peppercorns
Salt, to taste
3 cups Claret (red Bordeaux wine)*
3 cups beef stock
For the pepper-mustard filet steaks:
2 tsp olive oil
1 Tbsp Dijon mustard
4 tsp crushed black peppercorns
Salt, to taste
4 filet mignon steaks (about 4 ounces each, and 1 1/2 inches thick)
Description
Adapted From
Spark Recipes
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