Filet Mignon w/ Tarragon Mushroom Gravy
I N G R E D I E N T S
Filet Mignon x 4 8 oz. filets
Fresh Tarragon x 4 stems
Garlic x 2 cloves [crushed or minced]
Olive Oil x 2 Tbsp
Kosher Salt [to taste]
Black Peppercorns [freshly cracked]
Unsalted Butter x 1 Tbsp
Heavy Cream x ½ Cup
Madiera [or any Fortified Wine] x ¼ Cup
Mushrooms x ½ Cup [sliced]
Fresh Alfalfa Sprouts [for garnish]
C O O K I N G:
• In a hot pan, allow olive oil to heat. Salt and pepper one side of filets and place, seasoned side down, in a clockwise order from twelve o’clock, three, six, and nine. If you’re trying to squeeze one in at 5:30, you’re doing too many at once. The steak should sizzle loudly if the temperature is correct. Don’t get excited about the sizzle and forget to season the other side of your filets. *NOTE: If using whole peppercorns, you can crush them under a pan on your cutting board. This method produces a really fragrant, flavorful seasoning and allows you to get some aggression out!
• The color of the filets will brown from the bottom up. This is visible on the side of the steak, which acts as your handy dandy visual measurement. [Typically, 2½ to 3½ minutes per side for medium rare].
• Turn filets over and add three sprigs of tarragon to infuse with oil, as well as your garlic. [you can crush peeled, whole cloves or use minced garlic. If you’re using minced, I recommend using your knife to press down and scrape garlic against your cutting board to create a paste. This helps prevent your garlic from burning]
• With a pair of tongs, turn steaks on their sides to sear, adding butter and mushrooms to pan. Continue to move mushrooms around to prevent burning as you “roll” steaks until all sides are seared. Using a dry spoon, tilt the pan slightly and baste the steaks in the oil. Then remove steaks and set aside to rest. Also, remove tarragon sprigs and crushed garlic.
• With pan still under heat, add Madiera wine and gently swirl pan to deglaze. [Caution: if you’re cooking with gas, this will likely produce flames until alcohol cooks off] Once flames have ceased, or alcohol smell has dissipated, add heavy cream and agitate with rubber spatula or wooden spoon. Continue agitating until sauce has reduced to an almost gravy consistency. Consistent bubbles forming around all edges are your cue that it’s close.
• Remove pan from heat. Gravy sauce will continue to reduce for another minute or two, reaching the correct consistency as you begin plating.
• Pull and separate alfalfa sprouts and drop randomly over plate. Place filet slightly off-center off plate and top with mushrooms from pan. With a large spoon, pour gravy over top of steak to your preference. Garnish with remaining sprig of tarragon, and Voila! You’ve made steak and awesomesauce!
• I suggest serving with a large, pointy fork and your best Kung-Fu grip to defend yourself, because people will attack you for this plate before you get to the table.
