Filet Mignon with Mushrooms
Main Dishes • European
Description
Filet Mignon with Mushrooms
Ingredients
- Vegetable Oil 2 tablespoons
- Salt to taste
- Green peppercorns to taste
- Chicken Broth 1½ cups
- Butter 0 oz
- Garlic 2 cloves
- Shallot 1 head
- Pickled Chanterelles 5 oz
- Cognac ¼ cup
- Cream ¼ cup
- Mustard Greens 1 tablespoon
- Worcestershire Sauce 1 tablespoon
- TABASCO® ¼ teaspoon
- Parsley 0 oz
- Scallions 1 bunch
- Veal Tenderloin 15 oz
Step-by-Step Guide
Step 1
Sear 4 steaks in a hot skillet with vegetable oil to medium rare for 4 to 5 minutes. Flip the meat once, otherwise it will lose its juices. Season with salt and pepper at the end. Transfer the steaks to a plate and set aside.
Step 2
Return the skillet to high heat and pour in the broth. Cook for about 10 minutes until the liquid reduces by half. Strain the broth into a separate bowl.
Step 3
Return the skillet to the heat, add butter, minced garlic, and finely chopped shallot. Sauté until translucent, then add the chopped mushrooms. Cook the mushrooms until all the liquid evaporates and they turn golden brown.
Step 4
Then pour in the cognac and ignite it, waiting for the flames to subside, then add the reserved broth, cream, Dijon mustard, Worcestershire sauce, TABASCO, and return the steaks to the skillet. Cook, basting with the sauce, until the sauce thickens.
Step 5
Plate the steaks, drizzle with sauce, and garnish with herbs.
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