Subject: Pan Seared Filet Mignon with Roasted Garlic Mushroom Sauce
From: Unicorn (unicorn@indenial.com)
Date: Fri Sep 20 2002 - 07:09:53 EDT
Filet mignon in a flash with fabulous flavor--it's easy when
Campbell's(R) does the cooking!
Pan Seared Filet Mignon with Roasted Garlic Mushroom Sauce
from Campbell's Kitchen
Prep/Cook Time 20 min.
1 can Campbell's(R) Condensed Beef Broth
1/2 cup water
3/4 cup uncooked regular long-grain white rice
1 tbsp. butter OR margarine
2 (4 to 6 oz. each) filet mignon steaks
1 cup sliced mushrooms
1 large onions, chopped
1 can Campbell's(R) Cream of Mushroom with Roasted Garlic Soup
1/2 cup milk
1/4 cup sliced green onion tops
Directions:
HEAT broth and water in saucepan to a boil. Stir in rice. Cover and
cook over low heat 20 min. or until done.
MEANWHILE , melt butter in skillet. Add steaks and cook 5 min. Turn
steaks over.
ADD mushrooms and onion. Cook 5 min. or until tender and steaks are
desired doneness. Remove steaks.
STIR in soup and milk. Heat through. Cut steak into thin slices.
SERVE steak slices over rice and spoon mushroom sauce over all.
Garnish with green onions. Serves 2.
Kitchen Clip:
Did you know that the term "filet mignon" was first used by O. Henry in
his 1906 book The Four Million? Filet mignon literally translates to
dainty fillet.
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