Filet au Poivre with Sherry Mushroom Cream Sauce

gluten freegluten free

Authoradmin

A True Classic Preparation of the Center Cut of the Filet.

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Yields1 Serving
 4 6 oz. center cut tenderloin filetsroom temperature
 1 tbsp olive oilplus more as needed
 ½ tsp kosher salt
 1 tsp coarse ground black pepper
 ¼ cup shallotsminced
 4 oz crimini mushroomssliced 1/8
 4 oz shitake mushroomsstems removed, slice 1/8
 2 tbsp unsalted butter
  cup sherry
  cup beef stock
 1 tsp veal demi glaceless is more here, it will get too salty if you add more.
 ½ cup heavy cream
1

Allow steaks to sit at room temperature at least 20 minutes. Heat a cast iron skillet over medium heat and allow to get very hot, 5 to 10 minutes.

2

Brush oil over steaks, and season liberally with salt and pepper. Sear meat in pan and cook 3 to 4 minutes on one side or until nicely caramelized.

3

Turn down heat, flip meat over and cook an additional 4 to 6 minutes or until temperature reaches 120 - 125º.

4

Remove meat from pan to a dish and cover with foil or place in warm oven. Make pan sauce while steaks rest.

5

Using same pan, do not wipe or pour out any remaining fat or cooked bits. Set pan over medium-low heat.

6

Add shallots and mushrooms saute a couple minutes, it's ok if the pan is starting to stick some, add butter. Add sherry and turn up heat to medium, scrape up pan and reduce by 2/3. Add stock, bring to simmer, add demi glace and stir well to combine. Finish with cream.

7

Simmer until well thickened. Remove from heat, let stand briefly.

8

Season to taste. Serve sauce over steaks.

Ingredients

 4 6 oz. center cut tenderloin filetsroom temperature
 1 tbsp olive oilplus more as needed
 ½ tsp kosher salt
 1 tsp coarse ground black pepper
 ¼ cup shallotsminced
 4 oz crimini mushroomssliced 1/8
 4 oz shitake mushroomsstems removed, slice 1/8
 2 tbsp unsalted butter
  cup sherry
  cup beef stock
 1 tsp veal demi glaceless is more here, it will get too salty if you add more.
 ½ cup heavy cream

Directions

1

Allow steaks to sit at room temperature at least 20 minutes. Heat a cast iron skillet over medium heat and allow to get very hot, 5 to 10 minutes.

2

Brush oil over steaks, and season liberally with salt and pepper. Sear meat in pan and cook 3 to 4 minutes on one side or until nicely caramelized.

3

Turn down heat, flip meat over and cook an additional 4 to 6 minutes or until temperature reaches 120 - 125º.

4

Remove meat from pan to a dish and cover with foil or place in warm oven. Make pan sauce while steaks rest.

5

Using same pan, do not wipe or pour out any remaining fat or cooked bits. Set pan over medium-low heat.

6

Add shallots and mushrooms saute a couple minutes, it's ok if the pan is starting to stick some, add butter. Add sherry and turn up heat to medium, scrape up pan and reduce by 2/3. Add stock, bring to simmer, add demi glace and stir well to combine. Finish with cream.

7

Simmer until well thickened. Remove from heat, let stand briefly.

8

Season to taste. Serve sauce over steaks.

Filet au Poivre with Sherry Mushroom Cream Sauce