Seared Filet Mignon with Mushrooms
By Zwilling J.A. Henckels
Images
Serves
Makes 4 servings
Ingredients
- 4, 6 oz. filet mignon steaks
- 4 Tbs. sunflower oil
- 1 lb. mixed mushrooms
- 5 sprigs thyme
- 1 tsp. smoked sea salt
- 1 cup port wine
- ½ cup beef stock
- ½ tsp. freshly ground pepper
- ⅛ oz. dark chocolate (a tiny piece)
- 2 Tbs. butter (cold and cut into small pieces)
- Salt and pepper
Procedure
Preheat the oven to 400°F.
Using a mushroom brush clean the mushrooms and cut into ½-inch pieces. Set aside.
Strip the thyme leaves from the stems. Set aside.
Make sure the filet mignon steaks are at room temperature. Sprinkle with salt.
Preheat a Demeyere Essential5 skillet on medium-high heat until hot.
Add two tablespoons sunflower oil and wait 15 seconds. Add the filet mignon steaks. Sear without moving for 2-3 minutes on both sides until until a nice crust has formed.
Transfer the steaks to an oven tray and place into the oven until cooked to liking. (around 7 minutes for a medium rare steak).
In the same skillet add two tablespoons of sunflower oil. Add mushrooms, ground pepper, smoked sea salt, thyme and sear until browned. Transfer to a bowl.
De-glaze the fry pan with port wine. Bring to a boil and reduce by a third. Add beef stock and reduce until the liquid starts to thicken.
Whisk in butter and dark chocolate.
Taste and season with salt and pepper. Using a mushroom brush clean the mushrooms and cut into ½-inch pieces. Set aside.
To serve: Make sure you let the meat rest (10 minutes) before slicing it. Using a slicing knife, slice each steak in ½-inch thick slices. Plate the steak by layering it in the center of a warmed plate. Top with seared mushrooms. Finish with a drizzle of the port sauce.
Using a mushroom brush clean the mushrooms and cut into ½-inch pieces. Set aside.
Strip the thyme leaves from the stems. Set aside.
Make sure the filet mignon steaks are at room temperature. Sprinkle with salt.
Preheat a Demeyere Essential5 skillet on medium-high heat until hot.
Add two tablespoons sunflower oil and wait 15 seconds. Add the filet mignon steaks. Sear without moving for 2-3 minutes on both sides until until a nice crust has formed.
Transfer the steaks to an oven tray and place into the oven until cooked to liking. (around 7 minutes for a medium rare steak).
In the same skillet add two tablespoons of sunflower oil. Add mushrooms, ground pepper, smoked sea salt, thyme and sear until browned. Transfer to a bowl.
De-glaze the fry pan with port wine. Bring to a boil and reduce by a third. Add beef stock and reduce until the liquid starts to thicken.
Whisk in butter and dark chocolate.
Taste and season with salt and pepper. Using a mushroom brush clean the mushrooms and cut into ½-inch pieces. Set aside.
To serve: Make sure you let the meat rest (10 minutes) before slicing it. Using a slicing knife, slice each steak in ½-inch thick slices. Plate the steak by layering it in the center of a warmed plate. Top with seared mushrooms. Finish with a drizzle of the port sauce.
Seared Filet Mignon with Mushrooms
By Zwilling J.A. Henckels
Serves
Makes 4 servings
Ingredients
- 4, 6 oz. filet mignon steaks
- 4 Tbs. sunflower oil
- 1 lb. mixed mushrooms
- 5 sprigs thyme
- 1 tsp. smoked sea salt
- 1 cup port wine
- ½ cup beef stock
- ½ tsp. freshly ground pepper
- ⅛ oz. dark chocolate (a tiny piece)
- 2 Tbs. butter (cold and cut into small pieces)
- Salt and pepper
Procedure
Preheat the oven to 400°F.
Using a mushroom brush clean the mushrooms and cut into ½-inch pieces. Set aside.
Strip the thyme leaves from the stems. Set aside.
Make sure the filet mignon steaks are at room temperature. Sprinkle with salt.
Preheat a Demeyere Essential5 skillet on medium-high heat until hot.
Add two tablespoons sunflower oil and wait 15 seconds. Add the filet mignon steaks. Sear without moving for 2-3 minutes on both sides until until a nice crust has formed.
Transfer the steaks to an oven tray and place into the oven until cooked to liking. (around 7 minutes for a medium rare steak).
In the same skillet add two tablespoons of sunflower oil. Add mushrooms, ground pepper, smoked sea salt, thyme and sear until browned. Transfer to a bowl.
De-glaze the fry pan with port wine. Bring to a boil and reduce by a third. Add beef stock and reduce until the liquid starts to thicken.
Whisk in butter and dark chocolate.
Taste and season with salt and pepper. Using a mushroom brush clean the mushrooms and cut into ½-inch pieces. Set aside.
To serve: Make sure you let the meat rest (10 minutes) before slicing it. Using a slicing knife, slice each steak in ½-inch thick slices. Plate the steak by layering it in the center of a warmed plate. Top with seared mushrooms. Finish with a drizzle of the port sauce.
Using a mushroom brush clean the mushrooms and cut into ½-inch pieces. Set aside.
Strip the thyme leaves from the stems. Set aside.
Make sure the filet mignon steaks are at room temperature. Sprinkle with salt.
Preheat a Demeyere Essential5 skillet on medium-high heat until hot.
Add two tablespoons sunflower oil and wait 15 seconds. Add the filet mignon steaks. Sear without moving for 2-3 minutes on both sides until until a nice crust has formed.
Transfer the steaks to an oven tray and place into the oven until cooked to liking. (around 7 minutes for a medium rare steak).
In the same skillet add two tablespoons of sunflower oil. Add mushrooms, ground pepper, smoked sea salt, thyme and sear until browned. Transfer to a bowl.
De-glaze the fry pan with port wine. Bring to a boil and reduce by a third. Add beef stock and reduce until the liquid starts to thicken.
Whisk in butter and dark chocolate.
Taste and season with salt and pepper. Using a mushroom brush clean the mushrooms and cut into ½-inch pieces. Set aside.
To serve: Make sure you let the meat rest (10 minutes) before slicing it. Using a slicing knife, slice each steak in ½-inch thick slices. Plate the steak by layering it in the center of a warmed plate. Top with seared mushrooms. Finish with a drizzle of the port sauce.