Grilled Filet Mignon
Whenever I need pampering I make filet mignon, using an inexpensive cast iron grill pan to sauté the steaks. To infuse grill marks, give the steak a good sear on both sides over high heat, giving it a half turn to create a crosshatch. The sauce is a ‘cheater’s Bernaise’ and much easier to make than the real thing. I’m all for pampering and easy-does-it dishes this time of year, especially ones that feel like backyard barbecue.
grilled filet mignon with asparagus, portobello mushrooms and tarragon cream sauce
1 tbsp butter
1 tbsp olive oil
4 shallots, chopped
1 clove garlic, minced
1/3 cup white wine
1/4 cup heavy cream
1 tbsp grainy mustard
2 tbsp tarragon, minced
Sea salt and freshly ground pepper, to taste
4 filets mignons
12 asparagus spears, steamed until tender
4 Portobello mushrooms, thickly sliced and sautéed until tender
1. In a large skillet, melt butter with olive oil over medium heat. Sauté shallots and garlic until softened.
2. Add the wine and simmer, scraping up browned bits. Reduce heat. Add cream, mustard, and tarragon. Warm but do not boil. Set aside.
3. Coat a cast iron grill pan with cooking spray. Season the steaks with salt and pepper to taste. Over high heat, sauté filet mignon about 2 to 3 minutes per side for medium rare. Actual cooking time depends on the meat’s thickness and your preference.
4. Layer cooked asparagus and sliced mushrooms on four plates. Set a steak on top of each. Spoon sauce over all.
Excellent with a Grenache from Australia or a Côtes du Rhône.