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

A sophisticated dish featuring perfectly cooked filet mignon, creamy pommes purée, rich mushroom ragout, and a luxurious red wine demi-glace.

- Cuisine: French
- Category: Dinner
- Language: en

## 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

## Instructions

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

## Source

- Original video: https://www.facebook.com/share/r/14EE1EEJx8w/
- Recipe page: https://www.cliprecipe.com/recipe/ff64bc92-917e-47ab-822d-c93209b53343
- Extracted: 2025-07-17

Extracted from the video by Clip Recipe (https://www.cliprecipe.com). Quantities and steps are as stated or shown in the video. Site guide for agents: https://www.cliprecipe.com/llms.txt