Mix demi glaze according to the package directions. (In class, we used Knorr brand. It was great!) Two packs will make 2 1/2 cups. Once heated, add parsley and sour cream; blend. Keep sauce warm. Heat large saute pan and melt the butter. Add shallots and sliced garlic. Cook 2 minutes until shallots are tender. Slice the filets thin and pound lightly. Add to the pan and saute until proper desired temperature, turning once. Pour in the sauce and heat through and it's ready to serve with your favorite side dish.
Source: "Garlic" Omalia's Cooking School - Steve Dillback instructor
Typos by Jim Kirk - captain@iquest.net
Posted to EAT-L Digest 21 Mar 97 by Administrator_at_INFOMAIL__G@inf.com on Mar 04, 97
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