Subscribe to FoodService Director Newsletters
Get the foodservice industry news and insights you need for success, right in your inbox.
Sponsored By
Pan Seared Filet Mignon with Goat Cheese, Wild Mushrooms, and Madeira
Food Management Staff
May 1, 2007
1 Min Read
FM Staff
Yield: 8 servings
8 4 oz. beef filet medallions cracked black pepper, to taste kosher salt, to taste
1 tsp. finely chopped rosemary
6 oz. extra virgin olive oil
1/2 cup flour
4 Tbsps. minced shallots
2 Tbsps. minced garlic
1 cup shitake mushrooms, sliced
1 cup oyster mushrooms, sliced
1 cup porcini mushrooms, sliced
3/4 cup Madeira wine
3/4 cup crumbled goat cheese, divided
rosemary leaves, for garnish
Season filets with salt, pepper, chopped rosemary, and 2 oz. olive oil.
Dredge filets in flour, set aside.
In a large skillet, heat 4 oz olive oil, add minced shallots and garlic. Sauté 15-20 seconds.
Place filets and all the mushrooms in pan and saut? 2-3 minutes per side for medium rare. Remove filets.
Deglaze pan with Madeira wine and reduce 1 minute.
Whisk in 1/2 cup crumbled goat cheese, whisk until cheese is melted. Reduce 2-3 minutes until sauce thickens. Season with salt and pepper to taste.
To serve: Place sauce on plate and top with filet. Garnish with crumbled goat cheese and chopped rosemary.
Recipe from Chef Greg Girard, Evans Park at Newton Corner, Newton, MA (Unidine).
About the Author
You May Also Like
