FILET MIGNON WITH TRUFFLED MUSHROOM RAGOUT
Filet Mignon with Truffled Mushroom Ragout is incredibly delicious, easy to make and completely worthy of a fancy special occasion dinner!
Provided by Ashley
Categories dinner
Time 45m
Yield 2
Number Of Ingredients 13
Steps:
- Melt butter in large skillet over medium heat. Add chopped garlic, thyme and marjoram; sauté 30 seconds. Add mushrooms; toss to coat with butter. Sprinkle with truffle salt. Cover and cook until mushrooms have released their juices, about 12-13 minutes. Add beef broth, wine, and heavy cream and bring to boil. Cook uncovered until mushrooms are tender and sauce coats mushrooms, about 5 minutes. Season mushroom ragout to taste with truffle salt and pepper. (Ragout can be made 3 hours ahead. Cover skillet and refrigerate.)
- Heat heavy medium skillet over high heat until hot. Add peanut oil and tilt skillet to coat evenly. Sprinkle steaks with truffle salt and pepper. Add to skillet and cook to desired doneness, about 4 minutes per side for medium-rare (have a good meat thermometer handy so you cook it exactly to your liking. I linked to the one I use). Transfer steaks to plates. Rewarm mushroom ragout in skillet over medium heat, stirring frequently. Spoon ragout partially over steaks and onto plates. Drizzle mushrooms on each plate with ¼ teaspoon olive oil.
ROAST BEEF TENDERLOIN WITH MUSHROOM RAGOUT
This showstopper of a roast is actually very easy to make. Look for a center-cut piece of tenderloin with an even thickness so it cooks properly. Simply sear and roast it to medium-rare, then enjoy the compliments that are guaranteed to follow.
Provided by Food Network Kitchen
Categories main-dish
Time 50m
Yield 4 to 6 servings
Number Of Ingredients 10
Steps:
- Preheat the oven to 400 degrees F.
- Heat a large ovenproof skillet over medium-high heat. Pat the beef dry and season all over with salt and a generous amount of pepper. Add the oil to the skillet and heat until shimmering. Add 1 tablespoon of the butter and swirl to melt. Add the beef and sear until mahogany brown on all sides, about 8 minutes total.
- Transfer the skillet to the oven. Roast until an instant-read thermometer inserted in the center registers 125 degrees F for medium-rare, about 25 minutes.
- Meanwhile make the ragout: Heat 2 tablespoons of the butter in a large skillet over medium-high heat. Add the mushrooms and spread them out evenly; increase the heat to high. Let the mushrooms cook, undisturbed, until browned, then shake the skillet to flip them over. Add the additional butter along the sides of the skillet as the mushrooms cook, if the skillet seems very dry. Continue to cook until nicely browned, about 5 minutes.
- Add the shallot and cook, stirring often, until softened, about 2 minutes. Season the mushrooms with 1/2 teaspoon salt and some ground black pepper; add the thyme. Pull the skillet off the heat and add the Madeira. Return the skillet to the heat and scrape up any of the brown bits from the bottom with a wooden spoon. Add the heavy cream and bring to a boil. Remove from the heat and keep warm.
- When the beef is ready, transfer to a cutting board, tent very loosely with aluminum foil, and let rest for 10 to 15 minutes.
- Slice the beef across the grain crosswise, arrange on a platter and serve with the mushroom ragout.
FILET MIGNON WITH TRUFFLED MUSHROOM RAGOûT
Categories Beef Mushroom Sauté Valentine's Day Low Carb New Year's Eve Dinner Meat Beef Tenderloin Winter Anniversary Bon Appétit Sugar Conscious Wheat/Gluten-Free Tree Nut Free Soy Free
Yield Makes 2 servings
Number Of Ingredients 10
Steps:
- Melt butter in large nonstick skillet over medium heat. Add chopped garlic and marjoram; sauté 30 seconds. Add mushrooms; toss to coat with butter. Sprinkle with salt. Cover and cook until mushrooms have released their juices, about 13 minutes. Add chicken broth, wine, and whipping cream and bring to boil. Cook uncovered until mushrooms are tender and sauce coats mushrooms, about 5 minutes. Season mushroom ragout to taste with salt and pepper. (Ragout can be made 3 hours ahead. Cover skillet and refrigerate.)
- Heat heavy medium skillet over high heat until hot. Add peanut oil and tilt skillet to coat evenly. Sprinkle steaks with salt and pepper. Add to skillet and cook to desired doneness, about 4 minutes per side for medium-rare. Transfer steaks to plates. Rewarm mushroom ragout in skillet over medium heat, stirring frequently. Spoon ragout partially over steaks and onto plates. Drizzle mushrooms on each plate with 1/4 teaspoon truffle oil.
- Available at Italian markets, specialty foods stores, and some supermarkets.
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- Melt butter in large nonstick skillet over medium heat. Add chopped garlic and marjoram; sauté 30 seconds. Add mushrooms; toss to coat with butter. Sprinkle with salt. Cover and cook until mushrooms have released their juices, about 13 minutes. Add chicken broth, wine, and whipping cream and bring to boil. Cook uncovered until mushrooms are tender and sauce coats mushrooms, about 5 minutes. Season mushroom ragout to taste with salt and pepper. DO AHEAD Ragout can be made 3 hours ahead. Cover skillet and refrigerate.
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