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Happy New Year everyone! We stayed home for New Year’s Eve last night, and Jack and I enjoyed a nice, romantic dinner (well – as romantic as you can get with an 8-year-old in the other room who is determined to stay up past midnight… 🙂 ) where we reflected on the great year we had in 2014 and our plans for 2015. This amazing Filet Mignon with Mushroom Sauce was on the menu – not a bad way to ring in the new year!
This recipe was inspired by a weekend trip to New York City that Jack and I took a few months ago to celebrate my birthday and our wedding anniversary. We attended a wonderful dinner at Eataly – an incredible Italian foods market that also hosts cooking classes and themed dinners.
The dinner we attended was all about truffles, a rare mushroom with a very distinct and delicious flavor. The only other time Jack and I both ate truffles was years ago on our honeymoon in Italy, so this fantastic dinner in New York was a special way to relive some happy memories!
The main course at our dinner was a filet mignon served with a rich mushroom sauce over a bed of parsnip and celery root purée (see that recipe here). While the version we had in New York included truffles in the mushroom sauce – given how expensive they are – we recreated this dish using more commonly found cremini (baby portabella) mushrooms and it is just as delicious! And – this wonderful mushroom sauce would be great served over just about any cut of steak!
Today’s recipe will also show you how to cook a filet mignon to a perfect medium-rare doneness (in our opinion, the best way to enjoy this cut of beef!). Because the best way to tell when any meat is perfectly cooked is based on internal temperature rather than a cooking time, we highly recommend that you use a probe thermometer (like this one). It’s a great tool that everyone should have in their kitchen!
Disclosure: We were lucky enough to receive some wonderful filet mignon a few months from our friends at Certified Angus Beef for recipe development. Also, this post contains affiliate links.
- 2 one-inch thick Certified Angus Beef filets
- 4 ounces Cremini (baby portabella) mushrooms
- 2 tablespoons butter, divided
- 1 tablespoon extra virgin olive oil
- 1 large sprig fresh thyme
- 1 large sprig fresh rosemary
- Pinch of kosher salt
- Few grinds fresh black pepper
- ½ cup cabernet
- ½ cup beef stock
- Additional olive oil
- Additional kosher salt
- Additional black pepper
- Parsnip and Celery Root Purée (recipe here), for serving
- Pat steaks dry with paper towels and set aside.
- While steaks are coming to room temperature, prepare sauce.
- Chop mushroom to a small dice.
- In a medium sauté pan over high, heat 1 teaspoon of butter and the one tablespoon of olive oil to hot.
- Add mushrooms and sauté on high for two minutes. Reduce to medium high and add whole fresh thyme and whole fresh rosemary and push them to the bottom. Add salt and pepper. Continue to cook until mushrooms are browned, about three more minutes.
- Add wine to deglaze and cook until no liquid is left.
- Add stock and cook to reduce to less than half. (Should only be a few tablespoons of liquid left).
- Remove from heat and stir in remaining butter to thicken sauce. If the sauce is too loose, mix a tiny bit of corn starch with a few drops of water and add to the sauce over heat. Set sauce aside off heat.
- Heat a ribbed pan over high heat.
- While pan is heating, dry steaks again and brush on olive oil and sprinkle with salt and pepper. Repeat for the other side.
- Once pan is smoking hot, add steaks and do not touch for two minutes. Turn steaks 180 degrees on same side so that cross marks will appear on steaks. Cook for 1 ½ more minutes (total 3 ½ minutes on one side).
- Flip and cook for one minute, then turn the heat to low, Keep steaks on that side and loosely tent pan with foil and cook on low for about 5 minutes or until a probe thermometer inserted into center returns a temperature of 125 degrees for medium rare. Or cook longer for your preference of doneness.
- If the steaks are not exactly the same thickness, pull the thinner steak off sooner than the other. Our steaks were slightly different in thickness. One was done in nine minutes and one in ten minutes.
- Let them rest on a plate tented for a few minutes.
- Heat the already prepared Parsnip and Celery Root Purée either on the stove or in the microwave.
- Add ¼ cup water to the steak pan and deglaze to a single tablespoon and add that to the wine sauce along with any juice in the dish with the steaks. Heat the wine sauce to serving temperature.
- To serve, spoon some Parsnip and Celery Root Purée (recipe here) onto the plate. To be fancy, spread the purée across one side of a plate with a spoon, then place your steak at the back edge of the purée . Top with a spoonful of the sauce and serve.
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