TASTE
Saute filet mignon for flavorful sauce
By Bill Daley
Chicago Tribune
| |||
 |
|
||
This simple yet special dinner of filet mignon with mushroom sauce can make any night an event.
Buy the best filet mignon you can afford, preferably cut and shaped into burger-sized discs for neat, quick cooking. You can always broil the meat plain save for a sprinkling of black pepper and salt, but sauteing in a heavy-bottomed skillet allows you to turn all the browned bits into a rich, full-flavored sauce studded with mushrooms. Serve with French green beans with shallots and hearts of romaine salad.
Tips: For a brown sauce, use brandy, cognac or white wine in place of red wine.
Tailor the sauce to your taste: Omit cream, add mustard, substitute red peppers and onions for mushrooms.
Beverage pairing:
Cabernet sauvignon from California or a vintage bordeaux works well with the steak.
Preparation time: 10 minutes.
Cooking time: 25 minutes.
FILET MIGNON WITH MUSHROOM SAUCE
Heat a heavy skillet over medium-high heat until very hot, about 3 minutes. Cook the steaks to desired doneness, or about 6 minutes per side for medium-rare. Remove steaks from skillet; keep warm.
Melt butter in the skillet over medium heat; add the mushrooms. Cook, stirring occasionally, until mushrooms are golden brown, about 5 minutes. Remove mushrooms from pan; set aside.
Pour wine into the pan; cook, stirring and scraping up the browned bits in the pan. Stir in broth; increase heat to high. Cook until mixture is syrupy and wine and broth are reduced by half, about 4 minutes. Decrease heat to low; stir in the cream. Return mushrooms to the sauce; cook 1 minute. Pour sauce over steaks; garnish with chives.
Makes 2 servings.
