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Filet Mignon in Porcini Sauce
(serves 2)
from The Whaling Station Restaurant in Monterey, California
1/4 cup extra virgin olive oil   2 cups porcini mushrooms, sliced thin
1 T. shallots, chopped   4 cloves garlic, chopped
4 T. balsamic vinegar   Salt & Pepper, to taste
2  12 oz. filets mignon   2 T. brandy
2 T. Dijon mustard   1/2 cup heavy cream
  • Prepare a large saucepan to medium.  Add oil and mushrooms, saute 5-6 minutes, adding shallots and garlic midway through.  Stir well.
  • Add 2 T. vinegar and season with salt & pepper.  Simmer 1-2 minutes.  Reserve.
  • Coat a cast iron skillet with oil and heat to medium-high.   Lightly season filets and grill as prefered (2-3 minutes each side for rare to medium-rare).  Set aside.
  • Deglaze skillet with 2 T. vinegar and brandy; add ingredients into saucepan and simmer gently.  With a wooden spoon, stir cream and mustard until mixture thickens.
  • Plate filets on plates and smother with shallots and mushrooms.   Top with sauce and serve.

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