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Filet of Beef Medallions with a Wild Mushroom Sauce

Course: Main Course
Cuisine: American
Keyword: filet mignon
Servings: 2
Author: Katy Sparks

Ingredients

For the Beef

  • 2 medallions of beef tenderloin filet, approximately 6 oz each
  • 1 Tbsp butter (Or use bacon fat, lard, or tallow)
  • salt, pepper, and crushed coriander seed to taste

For the Sauce

  • 4 oz Shiitakes or any mixture of wild mushrooms
  • 1 Tbsp butter
  • 1 Tbsp minced shallot
  • ¼ tsp smoked paprika
  • ½ tsp minced fresh thyme
  • ½ tsp grated fresh lemon zest
  • splash of brandy or madiera (optional)
  • ¼ cup beef broth
  • 1/3 cup heavy cream

To Finish the Dish

  • 1 aged goat cheese button (such as Vermont Creamery’s Bijou), cut in half through the middle
  • ½ cup microgreens

Instructions

Prep Steps

  • Thinly slice the cleaned mushrooms and mince the shallots. Make sure to have all the sauce ingredients measured and on hand since you will be adding these ingredients to the pan after you have cooked the filets and you want to move reasonably quickly for that step while the beef rests a few minutes.
  • Preheat a cast iron or steel pan over low-medium heat.
  • Season the filets of beef with the salt, pepper and crushed coriander seed.

Cooking

  • Once the pan is hot, add butter or fat to the pan. After it is shimmering, add the seasoned filets and cook 5 minutes per side for medium rare. Remove the filets from the pan and let rest on a plate while making the sauce.
  • At this point, preheat your broiler- a toaster oven is fine for melting the cheese.
  • To the still hot pan, add the butter and shallots and mushrooms and sauté until mushrooms are slightly browned- about 3 minutes. Season them lightly with salt, pepper, smoked paprika, thyme, and lemon zest. Stir together.
  • Pour in the brandy or madeira if using and the beef broth. Let simmer 1 minute before adding the heavy cream. Cook gently until the cream thickens lightly. Remove from heat.
  • Brown the goat cheese under the broiler - this takes about 4 minutes.

Plating Suggestions

  • Center the filets on pre-warmed dinner plates, top with the wild mushroom sauce, the browned goat cheese, and garnish with the microgreens.