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.
