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

55 minServes 1Nutri-Score D€€€
from @al_dante_channel2 imports0 cooked
Adapt this recipe

what you need

Ingredients

1 person
  • filet mignon (at room temperature, patted dry)Meat1 piece
  • salt (for the steak)Spices3 g
  • olive oil (for the steak)Pantry30 ml
  • unsalted butter (for basting the steak)Dairy30 g
  • garlic (cloves, crushed)Produce2 pieces
  • fresh rosemary (sprig)Produce1 piece
  • fresh thyme (sprigs)Produce2 pieces
  • asparagus (trimmed)Produce150 g
  • garlic salt (for the asparagus)Spices3 g
  • olive oil (for the mushroom sauce)Pantry30 ml
  • butter (for the mushroom sauce)Dairy30 g
  • shiitake mushrooms (sliced)Produce100 g
  • shallot (finely chopped)Produce1 piece
  • bourbonBeverages60 ml
  • heavy whipping creamDairy240 ml
  • black pepper (freshly ground)Spices2 g

per serving

Nutrition

1,398kcal

Carbs
22 g
Proteins
62 g
Fat
118 g
Adapt tools

what you’ll use

Tools

  • Frying pan
  • Sauté pan
  • Kitchen thermometer
  • Tongs

step by step

Method

  1. Prepare the steak

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

  6. Deglaze with bourbon

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

  8. Sauté the asparagus

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

  9. Plate and serve

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