Filet Mignon with Mushroom Ragout, Pommes Purée & Red Wine Demi-Glace
Serves 1
Directions
- 1Boil potatoes until tender. Mash with butter and cream until silky. Season to taste.
- 2Sear filet mignon 3–4 min per side, then finish in 400°F oven to desired doneness. Rest.
- 3Sauté mushrooms and garlic in butter until golden.
- 4Deglaze with red wine, add demi-glace, reduce to sauce consistency.
- 5Plate purée, add mushroom ragout, top with filet. Spoon sauce and garnish.
Ingredients
- 6 oz filet mignon
- Salt
- pepper
- 1 tbsp olive oil
- 0.5 cup mushrooms (cremini or mixed), sliced
- 1 garlic clove, minced
- 1 tbsp butter
- 0.5 cup red wine
- 0.25 cup demi-glace or reduced beef stock
- 1 cup Yukon Gold potatoes, peeled
- 2 tbsp butter (for purée)
- 0.25 cup cream
- Microgreens for garnish
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