This is not only a lovely sauce for a grilled filet mignon, but would work very well as a sauce for roasted chicken, veal cutlets or even tossed into a bowl of al dente pasta. The sauce starts with sliced shallots cooked in butter (nice start so far, right?!) then the addition of hearty morel mushrooms and sweet Marsala wine. Finished off with a dollop of crème fraiche right into the sauce, along with chopped fresh herbs, this savory French sauce is an utter delight.
(To view this recipe, click on the blue title of the blog post above*)
Grilled Filets with Creamy Morel-Marsala Sauce
Ingredients:
- 2 filet mignons, grilled to medium rare
- 1 Tablespoon unsalted butter
- 1 shallot, peeled and thinly sliced
- ½ cup morel mushrooms (fresh or rehydrated if dried)
- ¼ cup Marsala wine
- 1 Tablespoon crème fraiche
- Salt and pepper
- Fresh herbs, chopped, for garnish (parsley, sage or fresh chives)
Directions:
- To make the sauce, melt the butter in a small saucepan over low heat. Add in the shallots and cook for 5 minutes, or until tender. Add in the morel mushrooms; season with ½ teaspoon salt and a large grinding of black pepper. Sauté over medium heat for 3 minutes; add in the wine, reduce the heat back to low and stir in the crème fraiche. Stir until the sauce is smooth; add in the herbs. Adjust the seasonings if necessary. Serve warm over the grilled steaks.
Tagged: creme fraiche, filet mignon, French, marsala wine, morel mushrooms, mushroom sauce, sauce, shallots, steaks
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