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WAGYU FILET MIGNON W/ MUSHROOM PAN SAUCE

 

Wagyu Filet with Mushroom Pan Sauce

INGREDIENTS

1 Wagyu Filet Mignon Steaks

Grapeseed Oil

R-C Ranch Five Star Blend

1 Tablespoon of Butter

1 Medium Shallot, sliced thin

1 cup of mushrooms, sliced

1 tablespoon sage, minced

1 tablespoon flat fresh leaf parsley, minced

4 oz Dry Sherry

4 oz Heavy Cream

DIRECTIONS

STEP 1

Heat a sauté pan over medium high heat. Once heated, coat the bottom of the pan with grapeseed oil.

STEP 2 

Season the Filet Mignon with R-C Ranch Five Star Seasoning Blend.

STEP 3

Once the pan is hot (the oil should shimmer), add the Filet Mignon steaks.

STEP 4

Cook for 3-5 minutes on each side, depending on desired doneness.

STEP 5 

Remove the steaks and set aside to rest.

Mushroom Pan Sauce

STEP 1

Place the hot pan (once the steaks have been removed) over moderate heat.

STEP 2

Add sliced shallot, along with a 1 tablespoon of butter.

STEP 3

When the butter melts, and the shallots have cooked down a little, add sliced mushrooms.

STEP 4 

Sauté the mushrooms for a few minutes.

STEP 5

Then, deglaze the pan with dry sherry, and reduce to about 2 tablespoons of liquid.

STEP 6

Add 4 ounces of heavy cream to the pan and reduce that by half, when the sauce can coat the back of a spoon and stay in place, it’s done. This is referred to as “Nappe” A French Culinary term that refers to the consistency of a sauce.

STEP 7

Add the minced sage and parsley.

STEP 8

Then, add the R-C Ranch Wagyu Filets Mignon back into the pan to warm.

STEP 9

Center your R-C Ranch Wagyu Filets on the center of the plate and surround with the creamy Mushroom pan sauce. I like to enjoy this dish with oven roasted root vegetables & Smashed potatoes with a little roasted garlic & parmesan reggiano and of course a bold red wine.