I'm picky about mushrooms. As a child, I hated them. But as I've grown, I've learned that I like them in increasing situations. Still, I sometimes have problems being inspired by them (by which I mean, sometimes I can't figure out anything to cook with them that I want to eat). But the white button mushrooms from the CSA box this week look really beautiful. I have to do something good with them.
Then, it hit me. Driving in the car. I realized it: I wanted meat; I wanted mushrooms. Also, my bonus paycheck hit our checking account today, which made me feel like buying something extravagant. Somehow, that brought clarity: fillet mignon with mushroom sauce. Perfect. Here's what I did:
Fillet Mignon with Mushroom Sauce
2 fillet steaks
sea salt & cracked black pepper
1 shallot, thinly sliced
20 button mushrooms, halved
2 Tbsp. sherry
3/4 c. mushroom stock
1/4 c. cream
Brush both sides of meat with oil and sprinkle with salt and pepper. Heat a frying pan over high heat. Add fillet steaks. Cook for about 4 minutes per side, or until desired doneness. Place on a plate in a 300 degree oven to keep warm.
Add about 2 Tbsp. olive oil to frying pan. Add shallot and mushroom. Cook 5 minutes, stirring occasionally. Set aside.
Add sherry and stock to the pan. Boil 6-8 minutes, until reduced by half. Add cream, mushrooms, and shallots. Cook until heated through. Spoon over steaks and serve.
We had our fillets with sides of roasted potatoes and garlicky kale. A perfect Friday feast!