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Filet Mignon Crusted With Mushrooms & Parmesan

by , Chef, Plumed Horse, Saratoga, California

Filet Mignon Crusted With Mushrooms & Parmesan

Serves 4

  • 4 (6-ounce) Certified Piedmontese filet mignon steaks
  • 1 pound sliced button mushrooms (or substitute wild mushrooms of your choice)
  • 2 sprigs thyme
  • 2 cloves garlic
  • ½ cup Parmesan cheese, shredded
  • 3 ounces butter (plus extra for toping steaks)
  • 2 tablespoons crème fraîche
  • 1 small bunch chives, minced
  • ½ cup bread crumbs

Over medium-high heat, sauté mushrooms in butter with thyme and garlic until dry. Turn them out onto a cutting board and chop finely. Transfer the mushrooms into a mixing bowl and add Parmesan cheese, crème fraîche and minced chives; adjust seasoning and reserve.

Preheat oven to 375°F.

Pat steaks dry with a paper towel and season with salt and pepper. In a cast iron pan or on the grill, sear over high heat for about 1 minute per side. Transfer to an oven-safe dish.

Top each steak with the mushroom mixture. Smooth a flat surface on the top, sprinkle with bread crumbs, and drizzle with olive oil or melted butter.

Roast in oven until desired temperature.

Please note: Certified Piedmontese® beef cooks faster than other beef, so be careful not to overcook. We recommend a lower final temperature than you might use with traditional beef. A kitchen thermometer inserted into the steak should read 120°F for medium-rare, 125°F for medium.

Serve this steak with steamed or sautéed asparagus.

Pairing: A huge Cabernet from California

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