Pan-Seared Filet Mignon with Morel Mushroom Sauce
Ingredients:
- 4 filet mignon steaks
- 2 tbsp. olive oil
- Salt and pepper to taste
- 1 cup dried morel mushrooms
- 2 cups beef stock
- 1/2 cup dry red wine
- 1 shallot, finely chopped
- 2 cloves garlic, minced
- 1 tbsp. unsalted butter
- 1 tbsp. all-purpose flour
- 1/2 cup heavy cream
Instructions:
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Preheat the oven to 400°F.
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In a medium bowl, soak the dried morel mushrooms in warm water for 30 minutes, until softened.
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Pat the filet mignon steaks dry with paper towels and season generously with salt and pepper.
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Heat the olive oil in a large oven-safe skillet over high heat.
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Add the steaks to the skillet and sear for 2-3 minutes on each side, until browned.
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Transfer the skillet to the preheated oven and bake for 8-10 minutes, until the steaks are cooked to your liking.
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Remove the skillet from the oven and transfer the steaks to a plate. Cover with foil to keep warm.
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In the same skillet, melt the butter over medium heat.
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Add the shallot and garlic and cook until softened, about 2-3 minutes.
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Add the morel mushrooms and cook for 2-3 minutes, until lightly browned.
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Sprinkle the flour over the mushroom mixture and stir to combine.
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Gradually add the beef stock, red wine, and stir constantly.
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Bring the mixture to a boil, then reduce the heat and simmer for 10-15 minutes, until the sauce has thickened and reduced by about half.
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Stir in the heavy cream and cook for another 2-3 minutes, until the sauce is heated through.
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Season with salt and pepper to taste.
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To serve, place the filet mignon steaks on plates and drizzle the morel mushroom sauce over the top.
This pan-seared filet mignon with morel mushroom sauce is a decadent and delicious meal that's sure to impress. The rich and complex flavors of the morel mushroom sauce perfectly complement the tender and juicy filet mignon. Enjoy!
