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Filet Mignon with Shiitake Mushroom Sauce
Hoofdgerecht

Filet Mignon with Shiitake Mushroom Sauce

55 minVoor 1Nutri-Score D€€€
van @al_dante_channel2 imports0 keer gekookt
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wat je nodig hebt

Ingrediënten

1 persoon
  • filet mignon (at room temperature, patted dry)Vlees1 stuk
  • salt (for the steak)Kruiden en specerijen3 g
  • olive oil (for the steak)Voorraadkast30 ml
  • unsalted butter (for basting the steak)Zuivel30 g
  • garlic (cloves, crushed)Groente en fruit2 stukken
  • fresh rosemary (sprig)Groente en fruit1 stuk
  • fresh thyme (sprigs)Groente en fruit2 stukken
  • asparagus (trimmed)Groente en fruit150 g
  • garlic salt (for the asparagus)Kruiden en specerijen3 g
  • olive oil (for the mushroom sauce)Voorraadkast30 ml
  • butter (for the mushroom sauce)Zuivel30 g
  • shiitake mushrooms (sliced)Groente en fruit100 g
  • shallot (finely chopped)Groente en fruit1 stuk
  • bourbonDranken60 ml
  • heavy whipping creamZuivel240 ml
  • black pepper (freshly ground)Kruiden en specerijen2 g

per portie

Voedingswaarden

1.398kcal

Koolhydraten
22 g
Eiwitten
62 g
Vetten
118 g
Keukengerei aanpassen

wat je gebruikt

Keukengerei

  • Koekenpan
  • Hapjespan
  • Keukenthermometer
  • Keukentang

stap voor stap

Bereiding

  1. Prepare the steak

    • Let the filet mignon sit at room temperature for 30 minutes.
    • Pat it dry and season generously with salt.
    Stap 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.
    Stap 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.
    Stap 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.
    Stap 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.
    Stap 5

  6. Deglaze with bourbon

    • Pour in the bourbon and cook, stirring, until it has evaporated.
    Stap 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.
    Stap 7

  8. Sauté the asparagus

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

  9. Plate and serve

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