Filet Mignons with Marsala-glazed Shallots and Wild Mushrooms

Serves 4
Created by Paul Gayler

Tender steak cooked with shallots and wild mushrooms is a much loved combination. If fresh wild mushrooms are not available use a selection of dried ones instead. It is important that the sauce has an intense rich flavour.

Send to a friend

Print this page

Filet Mignons with Marsala-glazed Shallots and Wild Mushrooms

Ingredients:

2 tbsp clarified butter (see below)
8 x 90g filet mignon steaks (medallions)
salt and freshly cracked black pepper
25g unsalted butter, chilled, cut into small pieces
225g mixed fresh wild mushrooms, sliced
1 garlic clove, crushed
12 medium size banana shallots, peeled, halved lengthways
1 tbsp brown sugar
150ml Marsala
200ml well-flavoured beef stock
1 tsp chopped fresh thyme plus a little to garnish

Method:

Heat the clarified butter in a non-stick frying pan and, when hot, season the steaks liberally with salt and pepper and add to the pan. Fry steaks for 2-3 minutes on each side, until browned. Remove and keep warm until ready.
Heat 15g of the unsalted butter in a pan and fry the mushrooms with garlic for 2-3 minutes. Remove from the pan and keep warm.
Return the pan to the heat, add the shallots, the sugar and lightly caramelise them together, about 4-5 minutes. Pour the Marsala and stock into the pan and cook for 4-5 minutes or until the shollets are cooked, and the sauce thick and syrupy and reduced by half. Add the mushrooms to the sauce with the chopped thyme, then stir in the remaining unsalted butter to enrich the sauce. Season to taste.
Serve the steaks, 2 fillet mignons per person, coated with the shallot and mushroom sauce and garnished with thyme. I suggest some creamy mashed potato to accompany this dish.