Filet Mignon Crusted With Mushrooms & Parmesan
by Peter Armellino, Chef, Plumed Horse, Saratoga, California
- 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