Filet Mignon in Porcini Sauce Recipe from Whaling Station Restaurant in Monterey California


Recipes from Our Restaurant Chefs

Ingredients:
1/4 cup extra virgin olive oil		2 cups porcini mushrooms, sliced thin
1 T. shallots, chopped		4 cloves garlic, chopped
4 T. balsamic vinegar		Salt & Pepper, to taste
2 12 oz. filets mignon		2 T. brandy
2 T. Dijon mustard		1/2 cup heavy cream
Prepare a large saucepan to medium. Add oil and mushrooms, saute 5-6 minutes, adding shallots and garlic midway through. Stir well. Add 2 T. vinegar and season with salt & pepper. Simmer 1-2 minutes. Reserve. Coat a cast iron skillet with oil and heat to medium-high. Lightly season filets and grill as prefered (2-3 minutes each side for rare to medium-rare). Set aside. Deglaze skillet with 2 T. vinegar and brandy; add ingredients into saucepan and simmer gently. With a wooden spoon, stir cream and mustard until mixture thickens. Plate filets on plates and smother with shallots and mushrooms. Top with sauce and serve.