Wagyu Filet with Mushroom Pan Sauce
1 Wagyu Filet Mignon Steaks
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
Heat a sauté pan over medium high heat. Once heated, coat the bottom of the pan with grapeseed oil.
Season the Filet Mignon with R-C Ranch Five Star Seasoning Blend.
Once the pan is hot (the oil should shimmer), add the Filet Mignon steaks.
Cook for 3-5 minutes on each side, depending on desired doneness.
Remove the steaks and set aside to rest.
Mushroom Pan Sauce
Place the hot pan (once the steaks have been removed) over moderate heat.
Add sliced shallot, along with a 1 tablespoon of butter.
When the butter melts, and the shallots have cooked down a little, add sliced mushrooms.
Sauté the mushrooms for a few minutes.
Then, deglaze the pan with dry sherry, and reduce to about 2 tablespoons of liquid.
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.
Add the minced sage and parsley.
Then, add the R-C Ranch Wagyu Filets Mignon back into the pan to warm.
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.