Pan-Seared Filet Mignon with a Sweetbread-Wild Mushroom Ragout Recipe

Name: Pan-Seared Filet Mignon with a Sweetbread-Wild Mushroom Ragout
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 pound milk-fed veal sweetbreads, soaked overnight in cold water, membrane removed and cut into bite-size pieces; Salt and white pepper; 1 cup flour seasoned with 1 tablespoon Creole seasoning, recipe follows; 1/4 cup clarified butter; 1 teaspoon chopped garlic; 1 large shallot, minced; 1/2 cup cured ham, such as speck, finely diced; 3/4 pound fresh wild mushrooms, including chanterelles, cepes and morels; 1/2 cup marsala wine; 1 tablespoon tomato paste; 1 cup tomato concasse; 3 cups rich veal stock; 1 tablespoon fresh basil, chiffonade; 1 teaspoon chopped oregano; 1 teaspoon chopped thyme; Salt and white pepper; 8 (8-ounce) filet mignons; 2 tablespoons canola oil; 1 tablespoon butter; 2 1/2 tablespoons paprika; 2 tablespoons salt; 2 tablespoons garlic powder; 1 tablespoon black pepper; 1 tablespoon onion powder; 1 tablespoon cayenne pepper; 1 tablespoon dried oregano; 1 tablespoon dried thyme

Servings: persons

1 pound milk-fed veal sweetbreads, soaked overnight in cold water, membrane removed and cut into bite-size pieces
Salt and white pepper
1 cup flour seasoned with 1 tablespoon Creole seasoning, recipe follows
1/4 cup clarified butter
1 teaspoon chopped garlic
1 large shallot, minced
1/2 cup cured ham, such as speck, finely diced
3/4 pound fresh wild mushrooms, including chanterelles, cepes and morels
1/2 cup marsala wine
1 tablespoon tomato paste
1 cup tomato concasse
3 cups rich veal stock
1 tablespoon fresh basil, chiffonade
1 teaspoon chopped oregano
1 teaspoon chopped thyme
Salt and white pepper
8 (8-ounce) filet mignons
2 tablespoons canola oil
1 tablespoon butter
2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried oregano
1 tablespoon dried thyme

1
Heat a broad 6 quart sauce pot over medium high heat.
2
Season the sweetbreads with salt and white pepper.
3
Dredge them in the seasoned flour and dust off.
4
Add clarified butter to the pot and begin sauteing sweetbreads.
5
Cook in 2 batches until golden brown, about 3 minutes.
6
Remove the sweetbreads from the pot and reserve.
7
Add the garlic and shallots and cook to aroma, about 1 minute.
8
Add the ham and the mushrooms and saute until the mushrooms are soft, about 5 to 7 minutes.
9
Season with salt and white pepper.
10
Add the marsala and cook for 3 minutes.
11
Add the tomato paste and cook for 1 minute, mixing thoroughly.
12
Add the tomato concasse and veal stock and cook until liquid has reduced by 1/3.
13
Add the sweetbreads and the fresh herbs and cook an additional 6 minutes.
14
Adjust seasoning with salt and white pepper and serve over seared filets.
15
In a large skillet over medium-high heat saute filets in butter and olive oil for 4 to 5 minutes on each side for medium-rare, or until a meat thermometer registers 130 degrees F.
16
Combine all ingredients thoroughly.

524

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 27 ingredients. The key ingredients include: 1 pound milk-fed veal sweetbreads, soaked overnight in cold water, membrane removed and cut into bite-size pieces, Salt and white pepper, 1 cup flour seasoned with 1 tablespoon Creole seasoning, recipe follows, 1/4 cup clarified butter, and more.

Yes, Pan-Seared Filet Mignon with a Sweetbread-Wild Mushroom Ragout falls under the Meat & Poultry category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Pan-Seared Filet Mignon with a Sweetbread-Wild Mushroom Ragout

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