Seared Filet Mignon With Jameson Sauce And Mushrooms Recipe 45

Steps:

• Heat the oil in a heavy medium skillet over medium heat, then add the mushrooms and garlic. Season to taste with salt and pepper and cook, stirring frequently, for 8 to 10 minutes or until the mushrooms have given up their liquor. Remove the mushrooms from the pan and set aside. Wipe out the pan and return to the heat, increasing it to high. Sear the filets on each side for about 1 minute, adding more oil to pan if necessary. Reduce the heat to medium and cook for about 4 minutes longer on each side for medium-rare. Remove the steaks from the pan and set aside. Pour the whiskey into the pan, warm it for about a minute, then carefully ignite it with a kitchen match. When the flames die down, scrape up any browned bits on the bottom of the pan. Add the cream or creme fraiche, stock, and parsley, stir well, and cook over high heat for 3 to 4 minutes. Add the mushrooms and continue cooking until the sauce thickens slightly. Adjust the seasoning if necessary. Divide the steaks between 4 plates and spoon the sauce and mushrooms over them.

Steps:

• Place bacon in an 8-inch cast iron skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels. Pour off excess fat from the skillet. Crumble bacon and reserve.
• Heat 1 tablespoon butter in a skillet over medium-low heat. Cook garlic in the hot butter, stirring, until softened, 1 to 2 minutes. Add mushrooms, salt, and pepper; cook over medium heat, stirring, until liquid from mushrooms starts to evaporate, 5 to 7 minutes. Add bourbon and boil until nearly evaporated. Stir in water, lemon juice, and Worcestershire. Boil until sauce is thickened slightly. Transfer sauce to a small saucepan and stir in reserved bacon and parsley. Keep warm.
• Pat steaks dry with paper towels and sprinkle with salt and pepper.
• Heat remaining butter in a skillet over medium-high heat until foam begins to subside. Sear steaks for 4 minutes; turn over and sear, 3 to 3 1/2 minutes for medium-rare. Divide between 2 plates and spoon sauce over them.

Steps:

• Season the Filet Mignons with salt and pepper. Combine the butter and oil in a large saute pan over high heat. When the pan is hot and foam has subsided, add the beef. Sear for three minutes per side for rare. Transfer to a warm platter.

Steps:

• Generously season each side of the steaks with salt and pepper. Let stand at room temperature about 20 minutes before cooking.
• In a cast-iron (or other heavy-duty) skillet, heat 1 tablespoon of the butter over medium heat. Add half of the shallots and saute until tender for a couple of minutes. Stir in the mushrooms and cook until the water has evaporated, about 5 minutes. Season with salt and pepper. Transfer the cooked mushrooms to a dish and set aside. Wipe the skillet clean.
• Heat another tablespoon of butter over high heat in the skillet. It will bubble and foam, and after it stops, add the steaks. Sear on each side for about 4 minutes. Transfer to a plate and tent with foil.
• Reduce the heat to medium high. Add the remaining shallots and saute for 1 to 2 minutes. Turn the flame off and add the wine. Turn the flame back on to high, bring to boil and let reduce by half. Whisk in the remaining tablespoon of butter. Stir in the reserved mushrooms.
• Spoon the sauce over the steaks and serve.