Chef Kelley McCann's seared filet tips
BATON ROUGE - Chef Kelley McCann from Galatoire's showed us how to make his recipe for seared filet tips today on News 2 at 4.
If you have questions about any of his ingredients, send him an email.
Seared Filet Tips over Egg Noodles and Red Wine Demi
20 oz. FILET TIPS
2 oz. OIL
SALT AND PEPPER
6 CUPS EGG NOODLES
12 oz. BEEF DEMI-GLACE
4 oz. RED WINE
4 oz. CHOPPED ONION
8 oz. SLICED BUTTON MUSHROOM
4 oz. CHOPPED BLANCHED CARROTS
1 oz. CHOPPED GARLIC
2 oz. CHOPPED GREEN ONIONS
In a medium-sized pot, bring lightly salted water to a boil. Drop egg noodles into water and cook until al dente. Strain from water with colander and lightly oil noodles so they do not stick together.
Bring a medium-sized saute pan to medium high heat and add small amount of oil. Lay filet tips out and season with salt and pepper. Add filet tips to saute pan and sear for 3 minutes on each side then remove from pan. Add onion, mushrooms, carrots, garlic and green onions and cook for 3-4 minutes, then add red wine. Reduce wine by half then add demi-glace. Allow sauce to simmer for 2 minutes then add filet back into pan to marry all the flavors together.
In 4 separate bowls, put a small amount of noodles in each bowl then evenly distribute filet and sauce to each bowl. Serve immediately and enjoy.
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