gunshy 0 Posted May 10, 2012 Report Share Posted May 10, 2012 Fry your onions first. Cut filet into one inch thick medalions. Take out onions. Turn up heat, fry medalions in onion fat, first side untill they start to go grey for about quarter of an inch, turn them over and do the same. should take couple of minuets tops, take them out . Deglaze the pan with red wine, spoon of red currant jelly, reduce by half. Ansom. Quote Link to post Share on other sites
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