Recipe

Filet Mignon Wild Mushrooms And Herbed Goat Cheese Fingerlings With Balsamic Reduction Recipe

Add Step-by-Step Photos	Luisascatering / All my dishes 1 year, 1 month ago We have been making our filet mignons the same way lately so I decided to mix it up last night, using what I had at home. It resulted in another meal I will make again... and again! Prep:30m Cook:20m Servings:4	Luisascater
	beef tenderloin filet mignon grilled goat cheese potatoes mushrooms

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Ingredients

4 prime beef filet mignon steaks

kosher salt

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1 pound fingerling potatoes

kosher salt & freshly cracked pepper to taste

8 oz garlic and herb goat cheese log (you could use Boursin instead)

1/4 of a fresh french baguette, made into bread crumbs

1/4 cup melted butter

a few leaves of fresh parsely, finely chopped

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2 cups mixed fresh wild mushrooms ( I use "mycopia" chef sampler which includes Trumpet Royale, Alba Clamshell, Brown Clamshell, Forest Nameko but any mix of mushrooms you like is fine)

4 tablespoons unsalted butter

1 shallot, sliced

a few sprigs of fresh thyme, leaves removed & chopped

kosher salt & white pepper to taste

1/2 cup aged balsamic vinegar

Directions

To make sure the potatoes cook in the same length of time, I cut the largest ones in half width-wise. Place potatoes in large saucepan, cover with water and add kosher salt. Bring to boil and cook for 15 minutes. Drain and let cool. (I peel my fingerling potatoes after they are cooked because I don't like skin on potatoes but of course it perfectly fine if you leave the skins on). Butter the bottom of a baking dish. Arrange potatoes on bottom of dish and sprinkle with kosher salt and pepper. Crumble goat cheese over the potatoes. Mix breadcrumbs with parsley and melted butter then sprinkle over goat cheese layer. Bake at 350 degrees for 25 minutes.

While potatoes are baking, season both sides of filets with kosher salt. Grill steaks to desired doneness over charcoal grill. Tent lightly with foil and let rest at least 10 minutes.

Saute shallots and mushrooms in butter until caramelized. Add thyme and season with salt and pepper. Remove to a bowl and keep warm. To the same pan, add the balsamic and reduce by half.

To plate: place a steak and side of the potatoes on each plate. Top each steak with the mushroom mixture and drizzle with balsamic reduction.

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Comments

elgab89 1 year, 1 month ago said:
Luisa, I bet you can take part in the Iron Chef challenge! This is proof of it!

mystic_river1 1 year, 1 month ago said:
Saved...Printed and will be made for company next weekend. Thank you...a stroke of genius. Vey high 5
joymarie

wolfpackjack 10 months, 3 weeks ago said:
Still sniffling here.... Ok Ok... whens dinner... you lady cooks are big teases.... LOL... great post... love the flavors here...
dave

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