Home › The World's Kitchen › Filet Mignons, Belmont

Filet Mignons, Belmont

Neatly trim a little fat off a two-pound piece tender filet of beef, then cut it in six equal pieces, season with a teaspoon salt and half teaspoon pepper. Thoroughly heat one tablespoon fresh butter in frying pan, arrange filets in one beside another and briskly cook for three minutes on each side. Cut out from a sandwich loaf six slices a half-inch thick, cut in two-inch round pieces, lightly butter on both sides, place on a tin and set in oven for ten minutes or until a nice golden colour. Remove, spread a teaspoon pate de foie gras over each, arrange on a hot dish, place mignons on top of toasts, pour a Belmont sauce over and serve.