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1
Turn oven to 350 degrees. Put a pan on the stove and turn the heat to medium high. Allow it to heat up for at least 10 minutes.
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2
Rinse berries and set aside.
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3
While oven is heating up, prepare salad. Put spinach in a bowl and toss with dressing. Drain and rinse mandarin oranges. Give the hazelnuts a few whacks with a mallet to break up the pieces. Spread pieces on a foil-lined sheet pan and put in oven to toast for 6-8 minutes.
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4
Finely mince garlic. Rub pieces into both sides of filets. Generously coat both sides of filets with pepper. Once the pan has been heating for 10 minutes, drop 2 tbsp butter in, swirl to coat, and place filets in. Sear for 2 minutes on each side.
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5
The hazelnuts will be done toasting by the time filets are done searing. Take hazelnuts out of the oven, put a new piece of foil on the sheet pan and transfer filets to oven. Let them finish there for 5-15 minutes, to preference. Combine hazelnuts and mandarin oranges with spinach.
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6
Put remaining tbsp of butter in pan, still on medium-high heat. Add mushrooms and shallots and sautee for 3-4 minutes until mushrooms begin to brown, scraping the bits off sides and bottom of pan. Add wine and beef broth and turn heat to high. Let liquid reduce by half.
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7
While liquid is reducing, put whipping cream, vanilla, and sugar into a small food processor and whip until consistency is thick but stiff peaks do not form, about a minute. Place berries in four small bowls. When cream is done, spoon it over berries and put the bowls in the refrigerator until the meal is finished.
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8
Once liquid in the pan is reduced by half, mix the cornstarch and water in a small bowl, then drizzle it a little at a time into sauce, stirring between additions. When the sauce is thickened to your liking, remove it from heat and plate the filets. Spoon sauce over filets and serve with the salad.
