Filet Mignon with Mushroom Gravy

This most tender cut of beef is a special treat for meat lovers. Since each steer yields only about twenty or so they are quite pricey. But there is a way to bring the cost down to a more reasonable level: buy big. While pre-cut filet mignon sells for $15 to $20 a pound you can usually buy an entire beef tenderloin for around $10 a pound. That piece will yield ten or so half-pound filets a couple of pounds of really good ground beef or beef cubes. Most supermarket butchers will remove the membrane (silver skin) and cut it for you.

We Americans when we think of steaks think of grilling. For filet mignon that is just plain wrong! The best approach for this cut is to sear it in a very hot skillet and finish it in a very hot oven. Not only does that yield a juicy product but a delicious pan sauce or gravy as well. There are many classic pan sauces that go very well with filet mignon. If you accompany the steak with mashed potatoes gravy like this one is especially nice.

Serves 2.

Ingredients

 

Filet Mignon, 25 mm (1 inch) thick

2, about 250 grams each

2, about 8 ounces each

Salt and pepper

To taste

To taste

Butter, unsalted

As needed

As needed

Shallots, minced

30 grams

1 ounce

Mushrooms, chopped

60 grams

2 ounces

Flour

15 milliliters

1 Tablespoon

Brown stock

125 milliliters

1 cup

Method

Preheat oven to 500°F (260°C). Place a heavy, cast-iron skillet over medium heat. Salt and pepper the steaks generously on both sides. When the oven reaches temperature raise the heat under the skillet to high. When the pan begins to smoke add a good-sized pat of butter to it and, when it is melted, put in the steaks. Turn after two minutes and place the pan into the hot oven. After five minutes pull the skillet from the oven and remove the steaks to a warmed plate. Cover loosely with aluminum foil and allow to rest while you make the gravy.

Put the skillet on the stove top over medium heat and sauté the shallots for a couple minutes then add the mushrooms. Cook, stirring or tossing often, until the mushrooms start to give up their liquid, adding a bit of butter if needed. Sprinkle on the flour and stir to make a roux. Slowly add the stock while whisking constantly. Allow the stock to begin to boil before adding more so that you can judge the thickness. When the gravy has come to the consistency you desire, turn off the heat and adjust the seasoning.

Serve the meat with mashed potatoes and the gravy.

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5 responses to “Filet Mignon with Mushroom Gravy

  1. paul m vogel February 15, 2013 at 15:00

    yum yum

  2. Marie February 15, 2013 at 17:47

    Very nice Leo!

  3. Patrons of the Pit February 15, 2013 at 18:47

    It’s hard to not consider a grill for a steak, but on this cut I will have to agree with you. Well executed sir!

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