Filet Mignon with Wild Mushroom Sauce

Preparation info

  • Makes

    2

    Servings
    • Difficulty

      Easy

Appears in

Get in There and Cook: A Master Class for the Starter Chef

Get in There and Cook

By Richard Sax

Published 1997

  • About

This is one of my favorite ways to cook—a quick sauté in which the ingredients are simply and quickly cooked, sauced with their own pan residues (here I use nothing more than water for the liquid), and served at once so their fresh tastes and textures are enjoyed at their optimum.

Ingredients

  • 1 teaspoon plus 1 tablespoon olive oil
  • 10 to 12 ounces filet mignon, in 1 or 2 pieces, well trimmed
  • Salt and freshly ground black pepper, to taste
  • 2 tablespoons chopped shallots
  • 1½ to 2 cups sliced shiitake and/or other wild mushrooms (Mushroom Basics)
  • Watercress or arugula sprigs, for garnish

    Method

    1. Heat 1 teaspoon olive oil in a nonstick medium skillet over medium-high heat. Sprinkle both sides of the steak with salt and pepper to taste. Gently place the steak in the pan; lower the heat to medium. Sauté the steak until well browned, 6 to 9 minutes, adjusting the heat if necessary to maintain a gentle but steady sizzle. Turn the steak over with tongs and brown the second side, about 5 minutes. Transfer the steak to a plate, cover loosely with foil to keep warm, and set aside to rest.
    2. Add the shallots to the skillet and cook over medium-high heat, stirring with a wooden spoon, until softened, about 2 minutes. Add the remaining 1 tablespoon olive oil; heat for a moment. Then add the mushrooms and sprinkle with salt and pepper to taste. Let the mushrooms sizzle in the hot oil for a minute or so, and then sauté, tossing, until lightly golden, about 4 minutes longer. Add ⅔ cup water, scraping (Deglazing Basics) up any browned bits from the bottom of the pan into the sauce with a wooden spoon; boil, uncovered, until the liquid reduces by nearly half, 4 or 5 minutes.
    3. Meanwhile, thinly slice the steak across the grain. Arrange the slices, overlapping, on 2 warm dinner plates. Spoon the mushroom mixture with its juices over and around the meat. Garnish with the watercress or arugula and serve at once.