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Pan Roasted Filet Mignon with Wild Mushroom Cream

6 Super Trimmed Filet Mignon steaks, 8 oz. each
1 tbsp. butter
2 diced shallots
1 lb. morel mushrooms
2 tsp. Dijon mustard
1/4 cup brandy
1 tbsp. Worchestershire sauce
1/2 cup beef stock
1/2 cup heavy cream
1 tsp. finely chopped thyme
2 tsp. finesly chopped parsley
2 tbsp. crème fraiche
kosher salt and freshly ground pepper to taste

1) Season and cook Filet Mignons till desired doneness
2) Remove steaks to rest and begin making sauce.
3) Sauté diced shallots in butter until soft.
4) Add mushrooms and cook until soft.
5) Add mustard, Worcestershire and thyme, and stir until incorporated.
6) Add brandy and beef stock, then reduce by half.
7) Add cream and reduce by half once more.
9) Turn off heat and let stand for one minute.
10) Stir in crème fraiche and parsley.
11) Salt and pepper to taste.
12) Spoon over steaks.

Paired Wine: Seghesio Home Ranch Zinfandel
Servings: 6
Source: Seghesio Family Vineyards Chef, Peter Janiak


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