Filet Mignon with Mushroom Ragout, Pommes Purée & Red Wine Demi-Glace

Serves 1
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Directions

  1. 1Boil potatoes until tender. Mash with butter and cream until silky. Season to taste.
  2. 2Boil potatoes until tender. Mash with butter and cream until silky. Season to taste.
  3. 3Boil potatoes until tender. Mash with butter and cream until silky. Season to taste.
  4. 4Sear filet mignon 3–4 min per side, then finish in 400°F oven to desired doneness. Rest.
  5. 5Sear filet mignon 3–4 min per side, then finish in 400°F oven to desired doneness. Rest.
  6. 6Sear filet mignon 3–4 min per side, then finish in 400°F oven to desired doneness. Rest.
  7. 7Sauté mushrooms and garlic in butter until golden.
  8. 8Sauté mushrooms and garlic in butter until golden.
  9. 9Sauté mushrooms and garlic in butter until golden.
  10. 10Deglaze with red wine, add demi-glace, reduce to sauce consistency.
  11. 11Deglaze with red wine, add demi-glace, reduce to sauce consistency.
  12. 12Deglaze with red wine, add demi-glace, reduce to sauce consistency.
  13. 13Plate purée, add mushroom ragout, top with filet. Spoon sauce and garnish.
  14. 14Plate purée, add mushroom ragout, top with filet. Spoon sauce and garnish.
  15. 15Plate purée, add mushroom ragout, top with filet. Spoon sauce and garnish.

Ingredients

  • 6 oz filet mignon
  • 6 oz filet mignon
  • 6 oz filet mignon
  • Salt
  • Salt
  • Salt
  • pepper
  • pepper
  • pepper
  • 1 tbsp olive oil
  • 1 tbsp olive oil
  • 1 tbsp olive oil
  • 0.5 cup mushrooms (cremini or mixed), sliced
  • 0.5 cup mushrooms (cremini or mixed), sliced
  • 0.5 cup mushrooms (cremini or mixed), sliced
  • 1 garlic clove, minced
  • 1 garlic clove, minced
  • 1 garlic clove, minced
  • 1 tbsp butter
  • 1 tbsp butter
  • 1 tbsp butter
  • 0.5 cup red wine
  • 0.5 cup red wine
  • 0.5 cup red wine
  • 0.25 cup demi-glace or reduced beef stock
  • 0.25 cup demi-glace or reduced beef stock
  • 0.25 cup demi-glace or reduced beef stock
  • 1 cup Yukon Gold potatoes, peeled
  • 1 cup Yukon Gold potatoes, peeled
  • 1 cup Yukon Gold potatoes, peeled
  • 2 tbsp butter (for purée)
  • 2 tbsp butter (for purée)
  • 2 tbsp butter (for purée)
  • 0.25 cup cream
  • 0.25 cup cream
  • 0.25 cup cream
  • Microgreens for garnish
  • Microgreens for garnish
  • Microgreens for garnish