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Filet Mignon with Shiitake Mushroom Sauce
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Filet Mignon with Shiitake Mushroom Sauce

55 minPour 1Nutri-Score D€€€
par @al_dante_channel2 imports0 fois cuisinée
Adapter cette recette

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Ingrédients

1 personne
  • filet mignon (at room temperature, patted dry)Viandes1 morceau
  • salt (for the steak)Épices3 g
  • olive oil (for the steak)Épicerie30 ml
  • unsalted butter (for basting the steak)Produits laitiers30 g
  • garlic (cloves, crushed)Fruits et légumes2 morceaux
  • fresh rosemary (sprig)Fruits et légumes1 morceau
  • fresh thyme (sprigs)Fruits et légumes2 morceaux
  • asparagus (trimmed)Fruits et légumes150 g
  • garlic salt (for the asparagus)Épices3 g
  • olive oil (for the mushroom sauce)Épicerie30 ml
  • butter (for the mushroom sauce)Produits laitiers30 g
  • shiitake mushrooms (sliced)Fruits et légumes100 g
  • shallot (finely chopped)Fruits et légumes1 morceau
  • bourbonBoissons60 ml
  • heavy whipping creamProduits laitiers240 ml
  • black pepper (freshly ground)Épices2 g

par portion

Nutrition

1 398kcal

Glucides
22 g
Protéines
62 g
Lipides
118 g
Adapter les ustensiles

ce que vous utiliserez

Ustensiles

  • Poêle
  • Sauteuse
  • Thermomètre de cuisine
  • Pince de cuisine

pas à pas

Préparation

  1. Prepare the steak

    • Let the filet mignon sit at room temperature for 30 minutes.
    • Pat it dry and season generously with salt.
    Étape 1

  2. Sear the filet mignon

    • Heat the olive oil in a pan over medium-high heat for 2-3 minutes.
    • Carefully place the filet mignon in the hot pan and sear 3-4 minutes until a deep brown crust forms on the first side.
    • Flip the steak, add the butter, garlic, rosemary and thyme.
    Étape 2

  3. Baste and check the temperature

    • Constantly spoon the hot butter over the steak, turning it only once.
    • Check the internal temperature with a thermometer; it should reach 130-135 °F for medium-rare.
    Étape 3

  4. Rest the steak

    • Turn off the burner and transfer the filet onto foil.
    • Season with pepper, wrap in the foil and let rest for 5 minutes; the final temperature should reach 140-145 °F for medium.
    Étape 4

  5. Start the mushroom sauce

    • In a well-heated skillet, add the butter and olive oil.
    • Add the shallot, then the shiitake mushrooms and sauté until golden brown.
    Étape 5

  6. Deglaze with bourbon

    • Pour in the bourbon and cook, stirring, until it has evaporated.
    Étape 6

  7. Finish the sauce

    • Add the cream, salt and pepper and bring to a boil until the sauce thickens slightly.
    • Turn off the heat and set aside.
    Étape 7

  8. Sauté the asparagus

    • Season the asparagus with garlic salt.
    • Sauté in olive oil for 3-4 minutes, then transfer to a plate.
    Étape 8

  9. Plate and serve

    • Top the asparagus with the filet mignon.
    • Pour over the mushroom sauce and serve.
    Étape 9
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