RECIPE FOR: Filet Mignon with Mushrooms
PAIRS WELL WITH: 2008 WillaKenzie Estate Pinot Noir Aliette
Recipe courtesy of the late great James Beard
Ingredients:
6 (6) oz. Filet Mignons, thawed
¾ lb. firm, fresh mushrooms
3 Tbsp. butter
2 tsp. flour
Salt and pepper
1 cup heavy cream, heated
6 slices French bread
6 Tbsp. butter
½ cup Scotch
Procedures:
- Slice mushrooms and sauté in 3 Tbsp. butter
- Add flour and salt and pepper to taste. Blend well.
- Stir in warm cream.
- Keep well-heated, in a separate skillet, while you sauté the filets in hot butter for 2 ½ minutes per side for rare: 3-4 minutes per side for medium rare.
- Saute bread slices in 6 Tbsp. butter, turning often to prevent butter from being absorbed.
- Arrange bread slices in a ring on a well-heated platter. Top with the filets and arrange the mushroom sauce in the center.
- Stir Scotch into pan juices, boil up 1-2 minutes, and spoon sauce over meat. Additional sauce can be passed separately.
Serves 6
