Recipe by: Chef John V., A Good Cooking Recipe!
History: Everything is cooked just before eating, so it is important to have the ingredients ready.
Description: A restaurant quality preparation.
Serving size: 1
Preparation time: about 25 minutes
8 ounce Filet mignon (center cut beef tenderloin), trimmed of fat and grizzle
1 ounce Butter, melted
1 ounce Canola oil
Salt and pepper to taste ( about 1/2 tsp salt and 1/4 tsp for the entire recipe)
1 cup Portobello mushrooms diced in 1/2 inch cubes
1 Tbsp. Shallots, diced fine
2 tsp. Garlic chopped fine
1 Tbsp. Butter
salt and pepper from above
2 Tbsp. Parsley, chopped
1/2 cup Red wine (Cabernet Sauvignon or Merlot)
1/2 cup Veal stock , rich flavored is better
2 Tbsp. Butter, unsalted
3-5 sprigs Thyme, fresh
Pre-heat the sauté pan over medium-high heat. Season the filet with salt and pepper, add 1 ounce of butter and canola oil to the pan and cook to desired doneness, browning well, remove and keep warm on a plate in a 225 F. oven. Wipe the pan with a wet/damp paper towel to remove any burnt butter/oil and quickly add 2 Tbsp. more fresh butter then sauté the mushrooms; season with salt and pepper, when cooked, 1 or 2 minutes, add the shallots, garlic, parsley and S&P, toss together and place on the plate with the cooked filet keeping warm in the warm oven. Increase the heat of the pan to high, add the wine and reduce it in the pan by 1/2 volume, add the veal stock and reduce by 1/2 again. Turn off the heat and swirl in the butter until it is melted.
To plate: Drain the mushrooms, and add any juices with the mushrooms and beef to the sauce. Using a new hot plate form a 5 inch disk of mushrooms in the center as a base for the beef. Heat the sauce on low, add the filet to the sauce and heat 1 minute on each side. Place the filet on top of the mushrooms, boil the sauce 2-3 seconds and then pour the sauce around the mushrooms and a little on top of the filet. Garnish with thyme sprigs stuck into the top of the filet as if it were growing out of it like a tree, just before serving.
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