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Filets Mignons with Mushroom Sauce
Nb persons: 4
Yield:
Preparation time:
Total time:
Source: Saveur
| 6 tbsp. | butter, cut into small pieces |
| 3 tbsp. | extra-virgin olive oil |
| 4 8-oz. | filets mignons |
| salt, to taste | |
| pepper, freshly ground, to taste | |
| 2 | shallots, finely chopped |
| 1 lb. | cremini mushrooms, sliced |
| 1 cup | red wine |
| 1 cup | beef stock |
| 2 tsp. | cornstarch, mixed with 1 tbsp. water |
| 2 tbsp. | mixed chopped chives and parsley |
| 2 tbsp. | sherry |
Heat oven to 500°.
Heat 1 tbsp. butter and 1 tbsp. oil in a large skillet over high heat. Season filets with salt and pepper; sear, flipping once, until browned, 4–5 minutes.
Transfer filets to a baking sheet; roast in oven until medium rare, 4–5 minutes. Transfer filets to a plate.
Return skillet to medium-high heat. Add 1 tbsp. butter, remaining oil, and shallots; cook for 1 minute.
Add mushrooms; cook for 5 minutes. Add red wine; bring to a boil. Reduce to medium; cook until syrupy, 8–10 minutes.
Add stock; reduce slightly, 4–5 minutes. Whisk in cornstarch mixture; bring to a boil.
Add sherry; cook until thickened, 2–3 minutes. Remove from heat; whisk in remaining butter, herbs, and salt and pepper.
Serve filets with mushroom sauce
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