Shared by Benoit Chobert
- 2 filets mignon 8 oz butterflied
- 1/2 cup each of sliced white mushroom, crimini mushroom, shitake mushroom and oyster mushroom
- 1 medium size shallot or 1 tablespoon full chopped
- 1 clove of garlic
- 1 table spoon extra virgin olive oil
- 1 shot glass of cognac or brandy
- 1/2 cup of veal demi glace or a full cup of beef broth (low sodium)
- 1/4 cup of heavy cream
- 1 table spoon of unsalted butter
- 1/2 tea spoon of fresh thyme
- 1 table spoon of fresh chopped parsley
- Salt and fresh cracked pepper to taste
In a sauté pan relatively hot, sear the filets with a table spoon of olive oil to get a nice caramelization in order to seal the juices. Turn the filets to repeat the process on the other side. Lower the heat to cook the meat at the desired temperature.
In the meantime, remove the stems of the shitake mushrooms and then slice all the mushrooms.
Thinly chop the shallots, garlic and parsley separately.
When the meat is done, remove it from the heat and let it rest on a plate while making the sauce.
In the same pan, add the butter, then the mushrooms and sauté until slightly golden. Then deglaze w/ the cognac or brandy. Be careful as the alcohol will ignite near flames. Immediately after, add the veal demi glace or beef broth. If using beef broth, let reduce by 3/4 before adding the cream. Add the thyme and the cream . Let simmer for 2 minutes before adding the chopped garlic, parsley.
Season to taste with salt and pepper. Top the filets with the sauce and serve.