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1
For the mushroom sauce: In a skillet with oil, saute mushrooms until tender.
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2
Add garlic and allow to brown lightly.
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3
Deglaze the skillet with cabernet sauvignon and reduce by three-fourths.
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4
Add veal stock and reduce by half.
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5
Add thyme and finish with butter.
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6
Season with salt and pepper.
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7
Keep warm until ready to serve.
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8
For the potatoes: Place potatoes in a stockpot with lukewarm water to cover and bring to a boil.
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9
Reduce to a simmer and skim the foam off the top.
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10
Cook until tender.
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11
In a saucepot, heat cream and butter while potatoes are cooking.
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12
Drain water from potatoes and put through a sieve, add butter and cream and season with salt and pepper.
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13
Whip vigorously.
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14
Preheat the grill to medium high.
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15
Roll the fillet in salt and pepper.
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16
Massage meat with olive oil.
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17
Grill to desired degree of doneness, about 130 degrees F for medium when taken on an instant read thermometer.
