Counter 01 · Beef & Steak
Filet Mignon with Sauteed Porcini and Parmesan Cream
Butter-seared filet crowned with golden sauteed porcini slices, resting in a pale parmesan and garlic cream sauce finished with a few drops of good olive oil.
- Prep
- 15 min
- Cook
- 25 min
- Serves
- 2
- Level
- Medium
Porcini season in northern Italy means mushrooms on everything, and a plain seared filet is the ideal stage for them. Fresh porcini are a treat when you can find them; frozen porcini or thick-sliced king oysters sauteed in butter give a similar meaty bite. The parmesan cream is barely thickened, meant to pool around the steak rather than coat it. Saute the mushrooms in a single layer and leave them alone until the undersides brown, or they will release water and steam.
Method
-
Season the filets with 1 teaspoon salt and let stand 30 minutes. Pat dry.
-
Warm the cream and garlic in a small saucepan over low heat for 5 minutes without boiling. Whisk in the parmesan until smooth, season with a pinch of salt, and keep warm.
-
Heat the vegetable oil in a heavy skillet over medium-high. Sear the filets 4 minutes per side, add 1 tablespoon butter, and baste 1 minute until they reach 128 F. Rest on a plate.
-
Wipe the skillet, add the remaining butter over medium-high, and lay the porcini in one layer. Cook 3 minutes undisturbed, flip, add the thyme and remaining salt, and cook 2 minutes more.
-
Ladle the parmesan cream into shallow bowls, set a filet in the center and pile the porcini on top.
-
Finish with a few drops of olive oil around the cream and serve at once.
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