Wednesday, March 6, 2013

Filet Mignon with Mushroom Sauce


Want to know something about me you probably would not have guessed? I don't eat red meat. I don't have some religious reason, nor is it an ethical thing. I believe God gave us animals to eat, it is all over in the bible. I just don't care for it. I know it is not healthy to eat all the time so once a week, I fix my husband his beloved steak. He is a huge red meat lover. So I set out to learn how to cook it just the way he likes it. When we go out to eat he will order it: "Rare, rare, rare, no whiney". I am not joking, that is what he says almost every time. It took a bit for me to learn how to make it the say he loves it. But I have now accomplished it. Almost every time I serve it to him his eyes roll back in his head and he says: "oh my goodness!". That means I was successful! 

Romantic Tip: Does your partner have a dish they love that you just don't like at all? Pick a time to be absolutely unselfish and make them their meal just the way they like it. It shows them you care about them and listen when they tell you things they like... It is not always about you! 


Filet Mignon with Mushroom Sauce
adapted from No Recipes

2 1.5″ thick filet mignon steaks
coarse cracked black pepper
kosher salt

1 C shiitake Mushrooms
2 shallots minced
2 Tbs brandy
3/4 C low sodium chicken stock
1 Tbs butter
lemon juice

Bring the steaks to room temperature (about 30 minutes). Preheat the oven to 350 degrees F.


When the steaks are at room temperature, start heating a cast iron skillet over medium high heat.. Generously salt and pepper both sides of the steaks and press the salt and pepper into the surface of the steaks to ensure it sticks.
When the skillet is very hot, place the steaks in the pan and allow them to brown undisturbed until they don’t stick to the pan anymore. Flip and brown for another few minutes on the other side.
Quickly put the pan in the hot oven and turn it off. Allow them to rest in the oven without opening it for 10 minutes for a rare steak, or 15 minutes for medium rare steak. My hubby likes it rare.
Transfer the steaks to a plate, then return the skillet to the stove over medium heat. Add a splash of olive oil and saute the minced shallots until they start getting soft. Add the mushrooms and continue to saute until they are limp and glossy and there is no liquid in the pan.

Add the brandy and swirl it around the bottom of the pan to deglaze. Add the chicken stock and raise the heat to high, boiling until it starts to thicken and there’s only about 1/4 C of liquid remaining.

Serve the mushrooms and sauce over the steak.

No comments:

Post a Comment

Post a Comment

Print This Post

Related Posts Plugin for WordPress, Blogger...