Filet
of Beef Porcini Mushrooms
By Chef
Gary Danko, 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