Filet Mignon Wild Mushrooms And Herbed Goat Cheese Fingerlings With Balsamic Reduction
From luisascatering 15 years ago
- 20 minutes to make
- Serves 4
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!
Ingredients
- 4 prime beef filet mignon steaks shopping list
- kosher salt shopping list
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- 1 pound fingerling potatoes shopping list
- kosher salt & freshly cracked pepper to taste shopping list
- 8 oz garlic and herb goat cheese log (you could use Boursin instead) shopping list
- 1/4 of a fresh french baguette, made into bread crumbs shopping list
- 1/4 cup melted butter shopping list
- a few leaves of fresh parsely, finely chopped shopping list
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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) shopping list
- 4 tablespoons unsalted butter shopping list
- 1 shallot, sliced shopping list
- a few sprigs of fresh thyme, leaves removed & chopped shopping list
- kosher salt & white pepper to taste shopping list
- 1/2 cup aged balsamic vinegar shopping list
How to make it
- 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.
The Rating
Reviewed by 3 people-
Luisa, I bet you can take part in the Iron Chef challenge! This is proof of it!
elgab89
in Toronto loved it
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Still sniffling here.... Ok Ok... whens dinner... you lady cooks are big teases.... LOL... great post... love the flavors here...
dave
wolfpackjack
in Raleigh loved it
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