Spiced Filet Mignon With Mushrooms
|Dried shiitake mushrooms||5 Ounce|
|Hot water||3⁄4 Cup (12 tbs)|
|Vegetable oil||4 1⁄2 Tablespoon (divided)|
|Chopped cremini mushrooms||3⁄4 Cup (12 tbs)|
|Chopped chshallots||1⁄4 Cup (4 tbs)|
|Garlic||2 Clove (10 gm), chopped|
|Red wine||1⁄2 Cup (8 tbs)|
|Beef stock||1 1⁄2 Cup (24 tbs)|
|Yellow mustard seeds||3 Tablespoon|
|Chinese five spice powder||1 Tablespoon|
|Filet mignon||8 Ounce|
# preheat oven to 400 put shiitakes and hot water in a small bowl, soak for 20 minutes.
# remove shiitakes, reserve water.
# stem and slice.
# in a skillet heat 2 tbsp oil.
# add crimini, garlic, shallots, shiitake, saute 5 minutes.
# add wine and 1/2 c mushroom soaking liquid.
# simmer until reduced to 1/2 cup, about 5 minutes add beef stock, reduce to 1 1/2 c, 6 minutes.
# set aside.
# in a small pan toast mustard seeds until they begin to pop.
# cool slightly and grind.
# mix with 5 spice powder, salt and pepper to taste.
# sprinkle over filets.
# heat remaining oil in a skillet, add filets and cook for 2-3 minutes per side.
# transfer to a baking dish and place in oven until done, 5 minutes for medium rare.
# meanwhile add the sauce to the filet skillet,bring to a simmer and whisk in butter 1 tbsp at a time.
# season with salt and pepper, serve sauce over filet mignon