Wagyu Filet Mignon with Mushroom Pan Sauce

Fullblood Wagyu Filet Mignon with Mushroom Pan Sauce

Recipe provided by Chef Melanie Hammericksen, Double 8 Cattle Company Contributor

Ingredients

  • 2 Fullblood Wagyu Filet Mignon Steaks
  • Grapeseed Oil (any high-temperature oil will work)
  • Kosher Salt and Fresh Ground Black Pepper
  • 1 Tablespoon Butter
  • 1 Medium Size Shallot, Sliced
  • 1 Cup of Mushrooms, Sliced (use your mushroom of choice – Button, Shiitake, Crimini, Oyster, Chanterelle, etc.)
  • 1 Tablespoon Fresh Sage, Minced
  • 1 Tablespoon Fresh Parsley, Minced
  • 4 Ounces Dry Sherry
  • 4 Ounces Heavy Cream

COOKING INSTRUCTIONS: Fullblood Wagyu Filet Mignon Steaks

- Heat a sauté pan. Once heated, add enough grapeseed oil to coat the bottom of the pan.
- Season the Filet Mignon with kosher salt and fresh ground black pepper.
- Once the pan is hot (the oil should shimmer), add the Filet Mignon steaks.
- Cook for 3-5 minutes on each side, depending on desired doneness (rare, medium-rare, medium, etc.).
- Remove the steaks and set aside.

COOKING INSTRUCTIONS: Mushroom Pan Sauce

- Place the hot pan (once the steaks have been removed) over moderate heat.
- Add sliced shallot, along with a 1 tablespoon of butter.
- When the butter melts, and the shallots have cooked down a little, add sliced mushrooms.
- Sauté the mushrooms for a few minutes.
- Then, deglaze the pan with dry sherry, and reduce to about 2 tablespoons of liquid.
- Add 4 ounces of heavy cream to the pan, and reduce that by half (or a saucy consistency).

COMBINING THE FILET MIGNON STEAKS AND MUSHROOM PAN SAUCE

- Season the pan sauce with kosher salt and cracked black pepper.
- Add the minced sage and parsley.
- Then, add the cooked Fullblood Wagyu Filet Mignon back into the pan to warm.

Serve and enjoy!