Dried mushrooms of any variety are a great thing to keep stocked in your pantry. Easily rehydrated in warm water, both the mushrooms and the mushrooms broth can be iimmediately added into a soup, risotto, or simple sauce like this one. Dried porcini mushrooms are some of my favorites; very meaty in texture and flavor, I decided to use them in a simple sauce on top of a perfectly grilled filet mignon. Simply sautéed garlic, mushrooms, beef broth and butter, this porcini sauce-topped steak is served with a side of tender, roasted shallots. For a touch of green and added flavor, I rubbed the steaks with a bit of chopped, fresh rosemary as well.
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Grilled Filets with Porcini Sauce & Roasted Shallots
Ingredients:
- 2 filet mignons
- Olive oil
- Salt and pepper
- Fresh rosemary, chopped
- 4 shallots, peeled
- 1/2 oz. dried porcini mushrooms
- 2 Tablespoons unsalted butter, divided
- 1 garlic clove, minced
- 1/2 cup beef broth
Directions:
- Allow the steaks to rest at room temperature for 30 minutes before grilling. Season the steaks with salt and pepper, and rub with the chopped rosemary. Also, place the dried mushrooms in a bowl and cover with boiling water. Allow them to sit in the bowl for 30 minutes. Reserve the liquid and chop the rehydrated mushrooms for the sauce.
- Heat your greased, indoor grill pan (or outdoor grill) over high heat. Cook the steaks, turning once, for 3-4 mintues per side for medium rare. Allow the steaks to rest on a foil-covered plate until the sauce is ready.
- In the meantime, heat the oven to 375 degrees. Place the peeled shallots on a small baking sheet and drizzle with oil; season with a pinch of salt and pepper. Roast for 18-20 minutes, or until tender.
- To make the sauce, melt 1 tablespoon of butter over medium-low heat. Add in the chopped garlic and cook for 30 seconds. Add in the chopped mushrooms and cook an additional minute. Add in ¼ cup of the mushroom liquid and the broth; season the sauce with salt and pepper. Turn the heat up a bit and allow the sauce to reduce by half. Turn the heat back down to low and add in the remaining tablespoons of butter while stirring constantly. Adjust the sauce with additional salt and pepper if needed.
- Serve the sauce over the steaks, alongside the roasted shallots.
Tagged: beef stock, butter, dried mushrooms, filet mignon, fresh rosemary, garlic, mushroom sauce, mushrooms, porcini mushrooms, porcini sauce, roasted shallots, shallots, steak
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