Thursday, July 12, 2007

Filets Mignons With Mushroom Sauce ..... This lucious sauce adds complex flavor to filet mignon, a rather mild tasting cut.

Filets Mignons With Mushroom Sauce
6 Tablespoons butter, cut into small pieces
3 Tablespoons olive oil
4 8oz. filets mignons
Salt and freshly cracked pepper, to taste
2 shallots, finely chopped
1 pound cremini mushrooms
1 cup red wine
1 cup chicken stock
2 teaspoons cornstarch, mixed with 1 Tablespoon water
2 Tablespoons mixed chopped chives and parsley
2 Tablespoons sherry
Heat oven to 500 degrees. Heat 1 Tablespoon butter and 1Tablespoon olive oil in a large skillet over high heat. Season filets with salt and pepper; sear, flipping once, until browned, 4 to 5 minutes. Transfer filets to baking sheet; roast in oven until med-rare 4 to 5 minutes. Transfer filets to a plate.
Return skillet to high heat. Add 1 Tablespoon butter, remaining oil and shallots; cool for 5 minutes. Add red wine; bring to a boil. Reduce to medium heat; cook until syrupy, 8 to 10 minutes. Whisk in cornstarch mixture; bring to a boil. Add sherry; cook until thickened, 2 to 3 minutes. Remove from heat; whisk in remaining butter, herbs, and salt and pepper.
Serve filets with mushroom sauce. Serves 4.

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