Porcini Crusted Filet Mignon with Truffle mashed Potatoes and Cabernet Sauce

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Credit: Victor Zarate
Skills for Culinarians Day Cookbook, July 2004

Ingredients

6 6-oz. filet mignons
3 T olive oil
Salt and pepper to taste
Porcini Crust (recipe follows)
Cabernet Sauce (recipe follows)
Truffled mashed Yukon gold potatoes (recipe follows)

Porcini Crust
10 oz. fresh or frozen porcinis, diced
8 oz. foie gras, diced
2 oz. Port wine
2 oz. demi-glace
1/2 cup panko breadcrumbs
2 slices fresh white bread, crusts removed, diced
1 oz. heavy cream

Cabernet Sauce
1 shallot, minced
1 garlic clove, minced
1 bay leaf
6 oz. Cabernet red wine
2 oz. cold butter, diced
6 oz. demi-glace
1/2 oz. red-wine vinegar

Truffled mashed Yukon gold potatoes
2 lbs. Yukon gold potatoes
1 cup heavy cream
l.5 oz. sweet butter
1/4 oz. truffle slices or peelings, minced
1 T truffle oil
Salt and pepper to taste

Instructions

Porcini Crusted Filet Mignon with Truffle mashed Potatoes and Cabernet Sauce
1) Rub steaks with olive oil and season. Heat heavy bottom stainless pan or cast iron pan, place remaining oil in pan; add steaks. Cook 4-5 minutes each side.

2) Place on rack; cook in 350°F oven until desired temperature; let rest 2-3 minutes. Serve with sauce.

Porcini Crust
1) Soak fresh bread in heavy cream.

2) Heat sauté pan; cook foie gras 1 minute; add mushrooms. Sauté until mushrooms brown; deglaze with wine and demi. Cook 12 minutes more.

3) Add breadcrumbs; fold in bread. Let cool.

4) Roll between saran wrap; freeze until firm. Cut into tops for filet, then refrigerate.

Cabernet Sauce
1) In small pot, add garlic, shallots, vinegar and wine. Simmer. Reduce until about 2 oz. wine remains.

2) Strain. Add demiglace; whip in butter. Adjust seasonings. Serve over meat.

Truffled mashed Yukon gold potatoes
1) Place potatoes in pot of cold, salted water. Bring to boil; cook until tender. Drain; peel skins. Dry in warm oven For 2 minutes.

2) Bring cream and butter to soft boil.

3) Rice potatoes twice.

4) Fold cream mixture into potatoes; season. Fold in truffles and truffle oil.

Yield

6 Portions

Tags

Beef, Main Dish

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