American Wagyu Black Grade
Filet Mignon | Black Grade
As low as
$43.00
Filet Mignon with Tallow Seared Mushrooms and Onions
BY: Sarah Kelly
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30 minutes
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2 SERVINGS
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oven
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beginner
Ingredients
Filet Mignon
- 2 SRF 8 oz. filets mignons Buy Now
- 3 cups mixed assorted mushrooms, sliced in half if large
- 1 red onion, thick cut julienne
- ½ cup SRF beef tallow Sub butter, duck or any other favorite fat.
- 2 tablespoon sherry vinegar or better yet sherry wine
- 4 tablespoon butter
Shallot Vinaigrette
- ¼ cup shallot, fine chopped
- 1 garlic clove, fine chopped
- 1 tablespoon thyme, chopped
- pinch salt
- 2 pinches sugar
- splash water
- 2 tablespoon sherry vinegar
- ½ cup extra virgin olive oil
Directions
1
Make vinaigrette.
5 minutes
2
Heat oven to 425°F.
5 minutes
3
Place a large cast iron skillet in the oven for 10 minutes.
10 minutes
4
Take the pan out of the oven and add fat. Return to the oven for about 1 minute.
1 minute
5
Take pan with melted fat out of the oven and add the mushrooms and onions. Return to the oven. Let cook for about 5 to 8 minutes.
8 minutes
6
Take out and give a quick stir, add sherry vinegar or wine and let cook for an additional 3 to 5 minutes. Season with salt and pepper.
5 minutes
7
Take mushrooms and onions out of the pan and into a bowl.
1 minute
8
Season steaks with salt and pepper.
1 minute
9
Place the skillet on the stove top. Add a bit more fat to the pan and place your seasoned steaks in the hot pan. Turn the pan to medium high. Let cook undisturbed for about 3 minutes on each side.
6 minutes
10
Place the butter in the pan and turn down the heat. Tilt the pan and with a serving size tablespoon baste the steaks with the melted butter. Continuously cook the steaks with the warm butter ladled over them for another minute.
1 minute
11
Place the steaks on a plate and with the butter still in the pan, add back in your mushrooms and onions to reheat quickly.
2 minutes
12
Spoon warm mushroom, onions and any extra butter over the steaks. Finish with a drizzle of shallot vinaigrette. Serving option – slice the filet mignon before topping with the mushroom mixture.
1 minute
1
Mix all the above together except for the oil. Slowly whisk in the oil. Add 1 tablespoon Dijon mustard, if you want to change it up.
5 minutes
