Filet with wild mushroom sauce, sherry, and tarragon.
SHOPPING: Mix of wild mushrooms works best. Chanterelles, porcini, or cremini. Dry sherry (Fino or Manzanilla) is preferred.
Ingredients
Scale
Measurement units
- 2 piece Filet mignon, 1.25 inches thick
- 1 tsp Kosher salt for dry brine
- ½ tsp Black pepper
- 2 tbsp Vegetable oil
- 4 tbsp Unsalted butter
- 3 tbsp Shallot, minced
- 10 oz Mixed wild mushrooms, sliced
- ¼ cup Cognac
- 2 tbsp Dry sherry
- ¼ cup Beef stock
- 1 tbsp Worcestershire
- 1 tbsp Dijon mustard
- ½ cup Heavy cream
- 1 tbsp Fresh tarragon, chopped
- 1 tbsp Fresh chives
- ¼ tsp Salt for sauce
Ingredients
Scale
Measurement units
- 2 piece Filet mignon, 1.25 inches thick
- 1 tsp Kosher salt for dry brine
- ½ tsp Black pepper
- 2 tbsp Vegetable oil
- 4 tbsp Unsalted butter
- 3 tbsp Shallot, minced
- 10 oz Mixed wild mushrooms, sliced
- ¼ cup Cognac
- 2 tbsp Dry sherry
- ¼ cup Beef stock
- 1 tbsp Worcestershire
- 1 tbsp Dijon mustard
- ½ cup Heavy cream
- 1 tbsp Fresh tarragon, chopped
- 1 tbsp Fresh chives
- ¼ tsp Salt for sauce
Instructions
Dry the brine
Season filets with salt. Refrigerate uncovered 12-24 hours.
Ingredients
- filets (2 whole)
- salt (1 tsp)
Sear the filets
Pat dry, season with pepper. Heat skillet, add oil. Sear 4 minutes per side. Transfer to plate.
Equipment
- large skillet
- instant-read thermometer
Ingredients
- pepper (½ tsp)
- oil (2 tbsp)
Make the enhanced Diane sauce
Add butter, shallot, mushrooms. Cook until golden, 5 minutes. Remove from heat, add cognac, flame. Add sherry and stock, reduce by half. Add Worcestershire, Dijon, cream. Simmer 3 minutes. Stir in tarragon. Season.
Equipment
- large skillet
Ingredients
- butter (4 tbsp)
- shallot (3 tbsp)
- mushrooms (10 oz)
- cognac (¼ cup)
- sherry (2 tbsp)
- stock (¼ cup)
- Worcestershire (1 tbsp)
- Dijon (1 tbsp)
- cream (½ cup)
- tarragon (1 tbsp)
- salt (¼ to taste)
Spoon sauce over
Return filets to sauce briefly. Plate, spoon sauce over, garnish with chives.
Ingredients
- chives (1 tbsp)
Before you cook
Cook notes
- • SHOPPING: Mix of wild mushrooms works best. Chanterelles, porcini, or cremini.
- • Dry sherry (Fino or Manzanilla) is preferred.
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