Filet Mignon with Truffled Mushroom Ragoût
- Preparing Time: -
- Total Time: -
- Served Person: Makes 2 servings
- 3 tablespoons butter
- 1/2 teaspoon dried marjoram
- 1/3 cup dry red wine
- 3 tablespoons whipping cream
- 1 garlic clove, chopped
- Carbohydrate 8 g(3%)
- Cholesterol 211 mg(70%)
- Fat 59 g(91%)
- Fiber 2 g(7%)
- Protein 40 g(79%)
- Saturated Fat 28 g(140%)
- Sodium 115 mg(5%)
- Calories 743
Preparation Melt butter in large nonstick skillet over medium heat. Add chopped garlic and marjoram; sauté 30 seconds. Add mushrooms; toss to coat with butter. Sprinkle with salt. Cover and cook until mushrooms have released their juices, about 13 minutes. Add chicken broth, wine, and whipping cream and bring to boil. Cook uncovered until mushrooms are tender and sauce coats mushrooms, about 5 minutes. Season mushroom ragout to taste with salt and pepper. (Ragout can be made 3 hours ahead. Cover skillet and refrigerate.) Heat heavy medium skillet over high heat until hot. Add peanut oil and tilt skillet to coat evenly. Sprinkle steaks with salt and pepper. Add to skillet and cook to desired doneness, about 4 minutes per side for medium-rare. Transfer steaks to plates. Rewarm mushroom ragout in skillet over medium heat, stirring frequently. Spoon ragout partially over steaks and onto plates. Drizzle mushrooms on each plate with 1/4 teaspoon truffle oil. Available at Italian markets, specialty foods stores, and some supermarkets.
Preparation Melt butter in large nonstick skillet over medium heat. Add chopped garlic and marjoram; sauté 30 seconds. Add mushrooms; toss to coat with butter. Sprinkle with salt. Cover and cook until mushrooms have released their juices, about 13 minutes. Add chicken broth, wine, and whipping cream and bring to boil. Cook uncovered until mushrooms are tender and sauce coats mushrooms, about 5 minutes. Season mushroom ragout to taste with salt and pepper. (Ragout can be made 3 hours ahead. Cover skillet and refrigerate.) Heat heavy medium skillet over high heat until hot. Add peanut oil and tilt skillet to coat evenly. Sprinkle steaks with salt and pepper. Add to skillet and cook to desired doneness, about 4 minutes per side for medium-rare. Transfer steaks to plates. Rewarm mushroom ragout in skillet over medium heat, stirring frequently. Spoon ragout partially over steaks and onto plates. Drizzle mushrooms on each plate with 1/4 teaspoon truffle oil. Available at Italian markets, specialty foods stores, and some supermarkets.
