Madeira Pan Sauce with Mustard and Anchovies
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Appears in Cook's Illustrated May/June 2001, America's Test Kitchen TV
This sauce was inspired by one served in a Paris bistro, where the menu includes steak frites and nothing else.
WHY THIS RECIPE WORKS
The goal in developing our filet mignon recipe was to replicate the best restaurant filet at home, with a rich, brown crust and a tender interior, topped with a luscious pan sauce. To cook our filets perfectly, inside and out, we pan-seared...