"Here is a great Filet Mignon with Mushroom Pan Sauce recipe to try. Using 100% Fullblood Wagyu Beef Filet Mignon from Double 8 Cattle Company."
Wagyu Filet Mignon with Mushroom Pan Sauce
0
- ★★
- ★★
- ★★
- ★★
- ★★
Jump to Section
- Recipe Card
Recipe Card
ingredients
- 2 Fullblood Wagyu Filet Mignon Steaks
- Grapeseed Oil (any high-temperature oil will work)
- Kosher Salt and Fresh Ground Black Pepper
- 1 tablespoon Butter
- 1 medium Shallot, sliced
- 1 cup Mushrooms, Sliced (use your mushroom of choice – Button, Shiitake, Crimini, Oyster, Chanterelle, etc.)
- 1 tablespoon Fresh Sage, minced
- 1 tablespoon Fresh Parsley, minced
- 4 ounces Dry Sherry
- 4 ounces Heavy Cream
Method
Step 1
COOKING INSTRUCTIONS: Fullblood Wagyu Filet Mignon Steaks Heat a sauté pan. Once heated, add enough grapeseed oil to coat the bottom of the pan. Season the Filet Mignon with kosher salt and fresh ground black pepper. 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 (rare, medium-rare, medium, etc.). Remove the steaks and set aside.
Step 2
COOKING INSTRUCTIONS: 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 (or a saucy consistency).
Step 3
Season the pan sauce with kosher salt and cracked black pepper. Add the minced sage and parsley. Then, add the cooked Fullblood Wagyu Filet Mignon back into the pan to warm. Serve and enjoy!