Pan Seared Filet Mignon, Foraged Mushroom Gratin & Marchand du Vin

Pair with Monte Bello

Yield: 4 servings
Active Time: 45 minutes
Total Time: 1.5 hours

Pre-Heat Oven to 350 degrees Fahrenheit
Pull steaks out of refrigerator and let sit out on plate for 20 minutes, covered with plastic food film

    Filet Mignon:

  • 4 – 6oz filet mignon steaks
  • kosher salt
  • pepper mill
  • 3 T vegetable oil
  • 1 10 inch sauté pan or cast iron skillet

  1. Generously season the steaks on both sides with kosher salt and 4 twists of black pepper
  2. Heat the pan over medium-high heat for approximately 4 minutes, slowly add oil to pan
  3. Wait for oil to just start to smoke and add the steaks, always laying the steak in the pan away from you, as to not splatter hot oil
  4. Let the steaks brown, not disturbing for at least 1 minute. This will give the steaks a nice crust
  5. Using a pair of metal tongs or a meat fork, turn the steaks over and turn off the heat
  6. Let sit for 3 minutes, and remove from pan onto a plate or cookie sheet
  7. Set aside filet
  8. Set aside pan as well, you will use this to make the Marchand du Vin sauce

    Foraged Mushroom Gratin:

  • 1 lb mushrooms (roasted with 2 t chopped garlic, 3 T shallots, 2 t thyme, 1 T parsley and 2 T olive oil for 10 min at 350 degrees Fahrenheit.)
  • 1/2 cup mascarpone or cream cheese
  • 1/2 cup parmesan
  • 1 cup Cream
  • 4 Egg Yolks
  • 1/2 bunch Chives
  • Salt & Pepper to taste
  • Truffle oil

  1. Beat mascarpone with 1/8 cup cream till mayo-like consistency
  2. Fold in parmesan, yolks, and chives
  3. Flavor with truffle oil to taste
  4. Add cream to a bowl and whisk until soft-medium peaks
  5. Fold into cheese mix
  6. Add mushroom mix and whisk until well mixed
  7. Dollop the top of the filet mignon with a 3 oz scoop of the gratin mixture and smooth out with a spoon or spatula to form a 1-inch layer
  8. Sprinkle with grated Parmesan
  9. Turn oven up and roast in 400-degree oven until browned. Approximately 12 minutes

    Marchand du Vin (Shallot-Red Wine Sauce):

  • 1 T butter
  • 4 shallots
  • 3/4 C red wine

  • Pour off all but 1 Tbs. of the pan juices
  • Set the pan over medium heat and add the shallots
  • Sauté until translucent, 2 to 3 minutes
  • Add the wine and deglaze the pan, stirring to scrape up any browned bits from the pan bottom
  • Cook until the wine is reduced by half and the mixture has thickened, 2 to 3 minutes. Stir in the butter
  • Pour sauce into a gravy boat
    To Plate:

  • Pool a generous amount of the sauce (approximately 1/4 of sauce) in the center of plate
  • Set the steak on top
  • Grab a steak knife and fork, and enjoy!


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