Filet Mignon w/ Mushroom & Madeira Sauce

 

INGREDIENTS

3 TBSP butter 2 tablespoons olive oil 12 OZ button mushrooms, thinly sliced 1/2 cup minced shallots 4 garlic cloves, minced 1 TBSP chopped fresh thyme 4 5-ounce filet mignon steaks (each about 3/4 inch thick) 1/2 cup Madeira 1-1/2 cups beef stock or beef broth 1/2 cup whipping cream Salt and Pepper

Melt 2 tablespoons butter with 1 TBSP olive oil in heavy large skillet or pan over medium heat. Add mushrooms and sauté for 10 minutes until tender. Add 1/4 cup shallots and half of garlic, sauté until shallots are soft, about 3 minutes. Stir in thyme; season with salt and pepper. Transfer mushroom mixture to medium bowl. Melt remaining 1 tablespoon butter with 1 tablespoon oil in same skillet over medium-high heat. Sprinkle steaks with salt and pepper. Add to skillet and cook to desired doneness, about 3-4 minutes per side for medium-rare. Transfer steaks to plate, cover with foil. Add remaining 1/4 cup shallots and garlic to same skillet. Sauté 2 minutes. Add Madeira and boil until reduced by half. Add broth and boil until mixture is reduced to 2/3 cup. Add cream and boil until sauce thickens slightly, about 2 minutes. Stir in mushroom mixture. Season sauce to taste with salt and pepper. Return steaks to skillet, cook to warm up, about 1 minute. Transfer to plates. Spoon sauce over and serve.

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WINE PAIRING

A meal as regal as this one calls for an exceptional wine. So far in 2009, the Spann Vineyards Cabernet from Sonoma is the best Cab I've had all year at any price. For $35 you would expect a good wine. The Spann Cabernet is a GREAT wine and could easily fetch $60.  This is an "OMIGOD" wine to be sure.  At least one person lucky enough to get a glass will inevitably blurt out something along those lines.  It's rich, it has depth, it's like cashmere in a glass balancing sweet jammy fruit with elegant nuances.  Peter and Betsy Spann have the ability to create beautiful wines that aren't over the top or overpowering, yet show layer after layer of interesting notes.  This reminds me of the 1988 Cheval Blanc I had last fall.  Perfectly balanced between sweet, sour, salty and bitter, it compliments the Filet pefectly.

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