Julie Kelly's Blog
You don’t need the grill to prepare filet mignon; pan-seared medallions in a rich mushroom sauce can be enjoyed year-round. Celebrate a special occasion – or just the end of the week – with this decadent entrée.
Filet mignon (4-6 ounces each) at room temperature
Slice mushrooms and shallots: Wash and pat dry 4-5 medium size mushrooms (white or baby portabellas) and remove stems. Dice mushrooms into small pieces. Dice one small shallot (about 1T). Set aside.
Sear filet medallions: Pat dry 4 filet medallions. Salt and pepper each side. Heat 2T grapeseed oil and 1-2T butter in a large skillet over medium high heat.
Add filet medallions and cook – undisturbed – for 4-5 minutes.
(Reduce heat slightly if pan is becomes too hot.)
Carefully turn to the other side and sear for another 3-4 minutes (cook 2-3 minutes more for medium well). Gently tilt pan and spoon pan sauce over seared side of medallions.
Remove from skillet, place on plate and cover with foil to rest.
Make pan sauce: In same skillet, turn heat to medium high and deglaze pan with ¼ cup red wine. Stir bits from the bottom of the pan into the wine and simmer for 2-3 minutes.
Add shallots and mushrooms and sauté for 2-3 minutes. Whisk in 3 ounces (½ of a small can) of tomato paste until smooth.
Stir in 1 cup of beef broth and 1T Worcestershire sauce and 1t Dijon mustard. Turn heat to low and simmer – stirring occasionally – for 3-4 minutes. Taste for salt and pepper. Remove from heat.
Prepare dish for serving: Place filet medallion(s) on a plate. Pour any juices rendered from the resting filets into the sauce and stir. Spoon sauce over filet and serve immediately.