PAN-SEARED FILETS MIGNON WITH CHAMPIGNONS (with mushroom sauce, for four)

 Beef, pan-seared filets mignon with mushroom sauce 1  OLYMPUS DIGITAL CAMERA

1 tablespoon unsalted butter

1 tablespoon extra-virgin olive oil

4 center cut filets mignon, 1-1/2 to 2 inches thick, 7 to 8 ounces each, trimmed of fat and silver skin and dried thoroughly with paper towels

salt and freshly ground black pepper to taste

For the mushroom sauce:

5 tablespoons unsalted butter

2 tablespoons extra-virgin olive oil

2 shallots, minced

1 pound crimini mushrooms, sliced

1 cup dry red wine

1 cup chicken stock

2 tablespoons Sherry

1 tablespoon chopped chives

1 tablespoons chopped parsley

salt and freshly ground black pepper to taste

  1. Melt 3 tablespoons butter in a large, heavy skillet or sauté pan over high heat until hot but not smoking.  Add the steaks and sear for 1 minute on each side, turning with tongs.  Reduce heat to medium, season steaks generously with salt and pepper and continue cooking, turning every other minute with tongs, until well browned and a nice crust has formed, about 8 minutes total for medium rare meat. Transfer the steaks to a warm platter and loosely tent them with foil while you prepare the sauce.
  1. Return skillet to medium-high heat. Add 1 tablespoon butter, the remaining oil and shallots and cook for 1 minute; add mushrooms and cook, stirring occasionally, until softened, about 5 minutes.  Add red wine, reduce heat to medium, and cook, stirring occasionally, until syrupy, about 6 to 8 minutes.  Add stock and cook until slightly reduced, 3 to 4 minutes.  Whisk in sherry and bring to a boil; cook, stirring often, 2 to 3 minutes.  Remove pan from heat.  Whisk in remaining 4 tablespoons butter, chives, parsley and season with salt and pepper.  Serve filets with mushroom sauce.


adapted from Saveur, the New Comfort Food:  Home Cooking from Around the World

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