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

Filet Mignon:

• 4 – 6 ounce filet mignon steaks
• kosher salt
• fresh ground black pepper
• 3 tablespoons vegetable oil
• eqipment: 10 inch sauté pan or cast iron skillet

Mushroom Gratin:

• 1 pound mushrooms (roasted with 2 teaspoons chopped garlic, 3 tablespoons shallots, 2 teaspoons thyme, 1 tablespoon parsley and 2 tablespoons 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

Marchand du Vin (Shallot-Red Wine Sauce):

• 1 tablespoon butter
• 4 shallots
• 3/4 cup red wine

Filet Mignon

1. Pre-Heat Oven to 350 degrees Fahrenheit
2. Pull steaks out of refrigerator and let sit out on plate for 20 minutes, covered with plastic food film
3. After resting at room temperature, generously season the steaks on both sides with kosher salt and 4 twists of black pepper
4. Heat the pan over medium-high heat for approximately 4 minutes, slowly add oil to pan and wait for oil to just start to smoke. Add the steaks, always laying the steak in the pan away from you, as to not splatter hot oil
5. Let the steaks brown, not disturbing for at least 1 minute, until a nice crust forms
6. Using a pair of metal tongs or a meat fork, turn the steaks over and turn off the heat
7. Let sit for 3 minutes then remove from pan onto a plate or sheet pan

Mushroom Gratin

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. In a separate bowl, add cold cream and whisk until soft-medium peaks form
5. Fold whipped cream into cheese mixture
6. Add mushroom mixture and whisk until well combined
7. Dollop the top of each filet mignon with a 3 ounce 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 topped filets in 400-degree oven until browned, approximately 12 minutes

Marchand du Vin

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

To Plate

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