Filet and Trumpet Mushrooms
I’m thrilled to have a camera again! After several follies, I received a replacement from Best Buy for the camera I lost to unknown circumstances a few months back. I still have to eat, so it’s not as though I haven’t been cooking. But I don’t feel great about publishing any recipes without a visual to accompany it.
In celebration of the occasion, I decided to make a simple, elegant and delicious meal. When I think simple luxury, Filet Mignon is never far from my imagination. Here’s a quick and easy recipe.
Ingredients
Beef Tenderloin Filet
Sea Salt
Fresh Ground Pepper
dash Cayenne Pepper
Trumpet Mushrooms
1 4oz package (about 6-7) Trumpet Mushrooms
2 tsp Extra Virgin Olive Oil
1 cup milk or cream
1/2 cup beef broth
1 tbsp Worcestershire sauce
1 tsp Sage
2 tsp lemon juice
salt
pepper
cayenne
Cover a cookie sheet with foil. Top with your Filet(s). Season both sides with salt, pepper, and (lightly) cayenne. Preheat oven to Broil or get your grill going nice and hot.
Heat oil over medium heat in a skillet until hot. Add mushrooms and turn until browned on all sides. Add Worcestershire, stir to coat. Pour excess liquid over your Filet(s).
Reduce heat on your mushrooms. Add milk/cream and broth, and stir gently until combined. As this sauce reduces, continue to turn mushrooms individually with tongs so they remain firm, cook evenly, and don’t break up from overly zealous stirring. This will take about 25-30 minutes. As the sauce thickens, add sage and stir around and over the mushrooms.
Place the Filet tray into the oven or onto the grill. For medium rare (on the rare side), I cook 1-2 minutes per side to sear and a total of 6-8 minutes. Remove from the heat and allow to cool for a minimum of 5 minutes before serving.
Plate the Filet(s). Adorn with a couple mushroom, and ladle the sauce over all. Grind a little fresh pepper over the top and provide salt at the table. Perfection! I served mine with a vinaigrette of roasted green beans and slivered carrot, plus a scoop of brown rice tossed with steamed leeks and roasted garlic. If you went cream instead of milk, you might as well toss some butter in there. I learned to resist.
