Mignon Filet with Orange Liqueur Glaze

Name: Mignon Filet with Orange Liqueur Glaze
Yield: 4
Ingredients: 4 filet mignon steaks cut to 2 cm thickness; 1 tablespoon of butter or margarine; 1 tablespoon of olive oil; 1 teaspoon of salt; 1/2 teaspoon of black pepper; 1 cup of Cointreau, Curaçao, or Grand Marnier; 1 tablespoon of softened butter or margarine; fresh thyme or rosemary for garnish

1
4 filet mignon steaks cut to 2 cm thickness
2
1 tablespoon of butter or margarine
3
1 tablespoon of olive oil
4
1 teaspoon of salt
5
1/2 teaspoon of black pepper
6
1 cup of Cointreau, Curaçao, or Grand Marnier
7
1 tablespoon of softened butter or margarine
8
fresh thyme or rosemary for garnish

Ingredients

1
4 filet mignon steaks cut to 2 cm thickness
2
1 tablespoon of butter or margarine
3
1 tablespoon of olive oil
4
1 teaspoon of salt
5
1/2 teaspoon of black pepper
6
1 cup of Cointreau, Curaçao, or Grand Marnier
7
1 tablespoon of softened butter or margarine
8
fresh thyme or rosemary for garnish

Directions

1
Melt the butter or margarine and olive oil in a skillet and sear the filets for 4 minutes, or until they reach your desired level of doneness
2
Place the filets on a hot platter and season with salt and pepper
3
Add the liqueur to the skillet where you cooked the filets
4
Simmer the sauce over high heat until it reduces by half
5
Remove from heat and add the softened butter or margarine, spooning it over the filets
6
Garnish with fresh thyme or rosemary
7
Serve 4 portions.