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Filet Mignon
1 to 2 lbs. of beef tenderloin filet,
4 cups of water,
1/4 cup of diced onion,
2 tablespoons of Au Jus base,
1/4 cup Cabernet Sauvignon,
Salt and pepper
Place beef tenderloin filets in slow cooker. Salt and pepper as desired. Dissolve 2 tablespoons of au jus base (I use LeGout brand) in 4 cups of hot water and pour it over the filets. Add onion and 1/4 cup cabernet sauvignon. Cook on low for 8 hours or on high for 4 hours.
To make gravy, add corn starch to the juice, whisk and cook over medium heat on the stove until thickened.
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