| Prep Time | 45 minutes |
| Servings |
people
|
|
|
Instructions
- Brush the bread slices with a small amount of oil and toast them in a cast-iron skillet.
- Remove to a plate.
- Dredge the filet mignon in the flour, add a small amount of oil to the same cast-iron skillet, and cook the steaks in the skillet, about 2 minutes per side.
- Remove the steaks from the heat and wrap them in aluminium foil.
- Add the wine and honey to the same skillet and deglaze the pan, scraping up any browned bits.
- Add the bay leaf and cook until the sauce is reduced and silky
- Return the steaks to the pan for 30 seconds to reheat .
- Place the toasted bread slices on individual serving plates.
- Top each slice with a medallion, and pour the sauce over the meat.
- Serve immediately