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Filet Poele

Filet Poele

4 (6 oz.) Filet Mignon
1/2 cup chopped onion
1/2 cup chopped carrot
1/2 cup chopped celery
2 cloves garlic, crushed
1 bay leaf
1 sprig fresh thyme
1 lb. or four sticks of butter, melted
1 tbsp. neutral oil, such as safflower or canola
salt and pepper
Directions: Season both sides of the Filet Mignon with salt and pepper and sear with the oil in a hot pan. In a covered casserole or dutch oven, spread the onion, carrot and celery in an even layer over the bottom. Place the seared steaks, garlic and thyme on the bed of vegetables and pour the butter over the top. Cover and bake in a 300 degree oven for 30 minutes or until desired doneness. When finished, remove the filet from the dish and discard the butter and vegetables.

Poele is a nearly forgotten French culinary technique called butter braising. Pronounced pwaw – lay it is no longer used primarily because of its expense and the need for an already tender cut of meat.
Servings: 4
Source: KC Steak Company

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