Filet of Beef with Roasted Mushrooms And Beurre Blanc Recipe

Filet of Beef with Roasted Mushrooms And Beurre Blanc

Ingredients

Truffle Beurre Blanc
• 1 shallot, sliced
• 1 tablespoon extra-virgin olive oil
• 1 cup white wine
• 1 cup heavy cream
• 1/4 cup butter, cubed
• 1 tablespoon truffle oil
• Coarse salt, freshly ground black pepper, to taste
• Fresh lemon juice, to taste
• 1 tablespoon finely minced chives
Roasted Mushrooms:
• 1/2 pound button or mini-Portobello mushrooms, cleaned and sliced
• 2 tablespoon extra-virgin olive oil
• 1 tablespoon minced garlic
• Coarse salt, freshly ground black pepper, to taste
Serving
• 4 (6-ounce) filet mignon
• Coarse salt, freshly ground black pepper
• 1 tablespoon canola oil

Instructions

Truffle Beurre Blanc
1. Sauté shallots in the olive oil until translucent in a sauté pan over medium heat. Add white wine and cook until it evaporates.
2. Add cream and reduce to about 1/4 cup.
3. Remove from heat and whisk in butter and truffle oil. Season with salt and pepper; add lemon juice, to taste. Strain through a fine-mesh strainer.
4. Stir in chives and keep warm.
Roasted Mushrooms
5. Preheat oven to 375 ?F.
6. Toss mushrooms with olive oil. Add garlic; seasonwith salt and pepper.
7. Place on parchment-lined sheet pan and roast for 20 minutes. Remove from oven and set aside.
Serve
8. Preheat oven to 350 ?F. Season beef on all sides with salt and pepper.
9. Heat oil in a large sauté pan or skillet over medium-high heat. Add steaks and sear, about 2 minutes each side. Transfer steaks to an oven-
10. proof baking dish and place in oven for about 5 minutes for medium-rare.
11. While steaks are in oven, add mushrooms to sauté pan and stir over medium heat for 2 to 3 minutes.
12. To serve, top steaks with mushrooms and 2 tablespoons of beurre blanc sauce. Serve immediately.