Categories
Ingredients
1 tablespoon of butter
1 tablespoon of olive oil
1/2 pound of fresh exotic mushrooms like chanterelles, Porcini, shitake, morels, etc.
2 thick filet mignon steaks
1/2 cup of demi-glace
1/4 cup of Madeira wine
1 shallot
salt and freshly ground pepper
Directions
Heat half the oil and butter in a pan and sauté mushrooms for 3 minutes. Remove them. Cook the steaks in the rest of the oil and butter for 4 or 5 minutes per side until they sweat juice and set aside. Pour out some of that fat and fry up the shallot. Add demi-glace and scrape the brown bits off the bottom of the pan and reduce a bit. Stir in Madeira a wine, salt and pepper and boil to remove the alcohol. Add mushrooms to reheat and serve the sauce over the steaks. Will feed 2.