68 Days of Gourmet: Day 11
One of my favorite things to do is stay in on Friday night and cook a nice dinner. I’m usually pretty tired from a week of working and enjoy hanging out at home, cooking and watching a movie. We save going out for Saturday nights. Brandon commonly requests steak for our Friday night dinners. He used to love filets but since getting into grilling his favorite now is bone-in ribeyes.
Filets were on sale at the grocery Friday so I decided have Brandon grill them and I’d make a nice sauce. We love sautéed mushrooms with grilled steaks so I decided this recipe for Filet Mgnon with Mushroom Sauce from Gourmet sounded perfect.
The combination of the bacon and mushrooms in this sauce was great. The bacon really added an extra element of depth to the sauce and the lemon brightened it up. It was very simple to put together and holds well if your steak isn’t ready yet. The sauce was a nice addition to the grilled filet. I served our steaks with steamed asparagus and roasted fingerling potatoes. A perfect dinner for two!
Filet Mignons with Mushroom Sauce
(Recipe source Gourmet, March 1995)
1 slice bacon
1 small garlic clove, mashed to a paste
1 1/2 tablespoons unsalted butter
6 white mushrooms, sliced thin
2 tablespoons Cognac or other brandy
2 tablespoons water
2 teaspoons fresh lemon juice
1 teaspoon Worcestershire sauce
1 tablespoon fresh parsley, minced
Salt and pepper, to taste
2 filet mignons, about 1 inch thick
Cook bacon over medium heat in a heavy 8-inch skillet (cast iron if available) until crisp. Transfer to a paper towel and pour off excess fat from the skillet. Crumble bacon and reserve.
Add 1 tablespoon of butter and garlic to skillet. Cook until butter is softened and then add mushrooms and salt and pepper, to taste. Cook for about 10 minutes, stirring frequently, until liquid from mushrooms begins to evaporate. Add brandy and boil until nearly evaporated. Stir in water, lemon juice and Worcestershire sauce and boil until sauce is thickened slightly. Transfer sauce to a small saucepan and stir in reserved bacon and parsley. Keep sauce warm.
Pat filets dry with paper towels and generously salt and pepper. If you’re cooking steaks in skillet, heat remaining 1/2 tablespoon butter over medium high heat and sauté filets for 4 minutes. Sear sides slightly and turn filets over. Sauté 3 to 3 1/2 minutes more for medium-rare meat. Internal temperature should be 125 degrees. Let steak rest for about 5 minutes before serving.
For the grill, preheat the grill to 400 degrees. Cook steaks for about 4-5 minutes per side, rotating half way through on each side if you want grill marks (a 45 degree turn). Pull steaks when they’ve reached 125 degrees for medium rare. Let rest 5 minutes to allow juices to redistribute.
Divide filets between 2 plates and spoon sauce over them.
Yield: 2 servings
And another filet suggestion…Bacon Wrapped Filet