Filet
of Beef Porcini Mushrooms
By
Chef Gary Danko, Gary Danko
Restaurant, San Francisco,
CA
Serves:
6
Ingredients:
6
- (6-oz.) Beef FIlets
3 tbls. Butter (unsalted)
1 small Shallot (minced fine)
1/2 cup Madeira (Rainwater )
3 cups Veal or Chicken Stock
1 pinch Dried Thyme
1 Bay Leaf
1 lb. Porcini Mushrooms (fresh or flash frozen)
1 tbls. Butter
1 Garlic Clove (minced fine)
1/2 cup Veal or Chicken Stock
1/2 cup Heavy Cream
TT Salt and Pepper
Method:
In a non-reactive saucepan melt 1 tbls. butter
and gently cook the shallot until translucent,
about 4 minutes. Stir in the veal stock, thyme,
and bay leaf and reduce it to 1 cup. Reserve
until ready to cook the steaks.
To
Prepare Mushroom Ragout:
In a saute pan melt butter over medium high
heat. Sauté mushrooms until starting
to turn golden brown. Add garlic and quickly
stir-fry into mushrooms without browning garlic.
Stir in veal stock and reduce to a glaze. Add
cream and reduce until just coating the mushrooms.
Season to taste with salt and pepper.
To
Cook the Steaks:
Melt 1 tbls. butter in a thick-bottomed non-reactive
skillet. When butter begins to bubble place
steaks in skillet allowing space between each
piece of meat. Cook over medium high heat until
nicely brown, about 3 - 4 minutes. Turn steaks
and cook browning for 3 - 4 minutes longer.
Turn once more and cook to desired doneness.
Salt and pepper lightly. Remove steaks; discard
excess fat from the pan leaving any brown carmalization
in the pan. Deglaze with Madeira and reduce
to half the original scraping to dissolve fond
from bottom of pan. Add mushroom ragout, tarragon
and reduced stock. Bring to a boil and simmer
to blend flavors about 1 minute. Whisk in 1
tbls. butter until emulsified. Season with salt
to taste. Spoon over steaks and serve with sautéed
spinach and potato gratin.
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Related Links:
The
Essence of Danko
Stock
Making Tips
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