Filet Pontchatoula
offered by
Chef Kevin McIntosh

of Ray's Bull Pen Restaurant
Old Spanish Trail, Slidell, LA  70458
(504) 641-1587
Click here to view Ray's Bull Pen's complete menu.

Louisiana Gumbo's Northshore Restaurant Guide's Recipe of  The Month

 


Preparation
Grill filets to desired wellness.  Keep warm while making sauce. 
SAUCE:  Sauté' butter, green onions, and garlic. Add shrimp, mushrooms, red bell peppers, green bell peppers and peppercorns.   Sauté' until blonde.  Add brandy, whipping cream and simmer.
Serve over grilled filets and angel hair pasta.

 

Filet Pontchatoula
Recipe Serves 4 


Ingredients

4 6 oz BEEF FILETS
3 oz BUTTER
1/2 cup GREEN ONIONS
1 1/2 tbsp CHOPPED GARLIC
1/2 lb SHRIMP  (40/50)
1 cup MUSHROOMS  (SLICED)
1/4 cup RED BELL PEPPER  (CHOPPED)
1/4 cup GREEN BELL PEPPER  (CHOPPED)
1/2 tsp PEPPER CORNS  (GROUND)
1/2 cup BRANDY
6 oz WHIPPING CREAM

Recipe of the Month is produced by Louisiana Gumbo.  We welcome your comments and suggestions; contact us at: recipe@lagumbo.com

 
 


[NRG HOME][RECIPES]