Filets Mignons With Porcini And Shitake Mushrooms Recipe

Name: Filets Mignons With Porcini And Shitake Mushrooms
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 ounce dried porcini, or cepes; 1 cup hot water; 2 teaspoons arrowroot; 2 tablespoons heavy cream; 1 cup brown stock; 1/2 cup burgundy or other dry red wine; 1/4 cup minced shallots; 1 teaspoon tomato paste; 1/4 teaspoon dried thyme, crumbled; 1/4 teaspoon peppercorns, crushed; 2 filets mignons, each 1 inch thick and weighing 6-7 ounces; salt and freshly ground pepper to taste; 2 tablespoons vegetable oil; 2 ounces fresh shiitake mushrooms, sliced; minced fresh parsley leaves for garnish

Servings: persons

1/2 ounce dried porcini, or cepes
1 cup hot water
2 teaspoons arrowroot
2 tablespoons heavy cream
1 cup brown stock
1/2 cup burgundy or other dry red wine
1/4 cup minced shallots
1 teaspoon tomato paste
1/4 teaspoon dried thyme, crumbled
1/4 teaspoon peppercorns, crushed
2 filets mignons, each 1 inch thick and weighing 6-7 ounces
salt and freshly ground pepper to taste
2 tablespoons vegetable oil
2 ounces fresh shiitake mushrooms, sliced
minced fresh parsley leaves for garnish

1
In a bowl soak the dried mushrooms in the hot water for 15-20 minutes, or until softened. Drain, reserving 1/2 cup of the liquid. Cut off any stems and slice the mushrooms. In a small bowl combine the arrowroot and cream.
2
In a saucepan bring the stock, wine, shallot, tomato paste, thyme, peppercorns and reserved soaking liquid to a boil over high heat and boil until reduced to 1 cup. Stir in the arrowroot mixture and cook for 1 minute, or until thickened.
3
Pat the filets dry and sprinkle them with the salt and pepper. In a skillet cook them in 1 tablespoon of the butter and the oil over moderately high heat for 3-4 minutes on each side for medium-rare. Transfer the filets to a plate and keep warm.
4
Pour off the fat from the skillet. In the skillet cook the dried and fresh mushrooms in the remaing 1 tablespoon of butter over moderately high heat, stirring for 3 minutes, or until the liquid they gave is evaporated. Strain the wine sauce into the skillet and season with salt and pepper. Simmer the sauce for 1 minute and add any jucies that have accumulated on the plate.
5
Nap the filets mignons with the sauce and garnish with the parsley.

100

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 1/2 ounce dried porcini, or cepes, 1 cup hot water, 2 teaspoons arrowroot, 2 tablespoons heavy cream, and more.

Yes, Filets Mignons With Porcini And Shitake Mushrooms falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Filets Mignons With Porcini And Shitake Mushrooms

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