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
Instructions:
- Generously season the steaks on both sides with kosher salt and 4 twists of black pepper
- Heat the pan over medium-high heat for approximately 4 minutes, slowly add oil to pan
- 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
- Let the steaks brown, not disturbing for at least 1 minute. This will give the steaks a nice crust
- Using a pair of metal tongs or a meat fork, turn the steaks over and turn off the heat
- Let sit for 3 minutes, and remove from pan onto a plate or cookie sheet
- Set aside filet
- 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
Instructions:
- Beat mascarpone with 1/8 cup cream till mayo-like consistency
- Fold in parmesan, yolks, and chives
- Flavor with truffle oil to taste
- Add cream to a bowl and whisk until soft-medium peaks
- Fold into cheese mix
- Add mushroom mix and whisk until well mixed
- 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
- Sprinkle with grated Parmesan
- 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
Instructions:
- 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!