Sunday, November 15, 2009

Filet Mignon Stuffed with Wild Mushrooms and Cognac Peppercorn Sauce

It has been more than a little crazy lately, and I really haven't had much time to cook.  I've learned something about myself this week too, I am happier when I am cooking.  I think I get lost in the process and forget about most of the stressful things going on.  My kitchen is my happy place!   My sweet husband brought home a ton of beautiful beef filet mignon, okay really about 10 - 12 pounds of Prime Filet.  HEB, our local grocer, had a ridiculous sale at $9.99 per pound (It's usually $27.99 for Prime) so we stocked up.  I am racking my brain to come up with dishes worthy of this beef.  This was what I made a few days ago, and although we both really liked it, I would change it.  I liked the Cognac, but next time I would make it with a really good Cabernet Savignon instead.  This recipe serves 2, but could easily be multiplied to serve more.  Here you go, with the cognac.

Filet Mignon Stuffed with Wild Mushrooms and Cognac Peppercorn Sauce
2 filet mignon steaks approx 2 1/2" thick
1 1/2 oz dried mushrooms (they come in various types, just pick your favorite)
3/4 C. cognac, warmed in microwave
Olive oil
2 cloves garlic, minced
3 large shallots, minced
2 tsp. fresh thyme
cracked pepper
kosher salt

I a large bowl, place dried mushrooms.  Pour heated cognac over mushrooms.  Let stand for a at least 2 hours to reconstitute(not a misprint, it takes that long).  Drain mushrooms, saving cognac-mushroom liquid for the peppercorn sauce.  Finely chop the garlic, shallots and mushrooms.  Heat the olive oil in a  large frying pan over medium heat.  Add shallots and garlic, saute until soft, do not brown.  Add chopped mushrooms, saute for about 5 minutes.  Add salt and pepper to taste.  Remove from heat and add fresh thyme.  Stir to combine.
To prepare the steaks, cut small pockets in the side of each steak.  Press 1/2 of the mushroom mixture into each steak.  If necessary, secure pockets with toothpicks.  Cook steaks over hot grill or grill pan over high heat, sear for 2 minutes on each side.  Reduce heat to medium and continue to cook for about 3 to 4 minutes on each side.  We like our steaks rare to med-rare.  Let your taste judge your length of cooking.  Remove from heat and tent with foil.  Let rest for 5 minutes.

Cognac Peppercorn Sauce
2 Tbl unsalted butter + 1 Tbl
2 med shallots, minced
1 Tbl multi-colored peppercorns, crushed
1/2 C cognac- mushroom liquid (drained from mushrooms)
1/2 C heavy whipping cram
salt, to taste
1/2 tsp fresh thyme

In medium frying pan, melt butter over med. heat.  Add shallots, thyme and peppercorns and saute until shallots are soft.  Add cognac and cook until liquid is reduced by half.  Add cream and simmer for a few minutes, sauce will thicken.  Season to taste with salt.  Quickly whisk in last tablespoon of butter to sauce. Spoon over the top of the filet mignon steaks once they are moved to final serving plate.

I served the filets with mashed yukon gold potatoes, with warmed milk, sour cream and butter, seasoned with salt and pepper.  Also prepared yellow squash sauted with onion, thyme and butter, seasoned with salt and pepper.

My next thought is Boeuf Bourguignon a La Julia Child, when I'm super stressed, maybe right before my daughter's wedding, in less than three weeks, HELP!!!!!

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1 comment:

  1. This looks delectable. I love your peppercorn sauce.


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