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Filet With Mushroom Duxelles

Filet With Mushroom Duxelles

Serves 4

Certified Piedmontese filet mignon steaks provide all the flavor and tenderness of quality beef, without the saturated fat and calories of traditional breeds. This recipe pairs heart healthy Certified Piedmontese with mushrooms and broccolini for a flavorful combination of elegance and nutrition.

  • 4 (4-ounce) Certified Piedmontese filet mignon steaks
  • ½ tablespoon black peppercorns, cracked coarsely and toasted
  • 10 sprigs thyme, stems removed and leaves roughly chopped
  • 1 tablespoon extra-virgin olive oil
  • 4 king trumpet mushrooms, halved and scored with a knife on both sides (or substitute oyster mushrooms)

Mix pepper, olive oil, and thyme together. Add steaks and let marinate in the refrigerator for 4 to 5 hours.

    Mushroom Duxelles

    • 2 pounds medium-sized cremini mushrooms
    • ¾ cup shallot, diced small
    • 6 cloves garlic, finely chopped
    • 6 sprigs thyme
    • ¼ cup olive oil
    • 1 tablespoon white truffle oil
    • 2 tablespoons parsley, freshly chopped
    • 1 tablespoon sherry vinegar
    • Salt and pepper to taste

    Preheat oven for 400°F.

    Wash the crimini mushrooms thoroughly (leave whole). Toss them with the thyme, salt, pepper, and just enough olive oil to coat them. Place them on a baking sheet in a convection oven for 20 to 25 minutes (about 30 minutes for a convention oven) until completely soft. Remove the thyme sprigs and discard.

    In a sauté pan over low heat, sweat shallot and garlic in olive oil until completely soft (a little caramelization is okay). Add all the ingredients (except for chopped parsley) to a food processor. Pulse gently until finely chopped, scrape down sides and pulse again to ensure consistency. Remove to a bowl. Fold in the chopped parsley and season with salt and pepper.


      • 2 bunches broccolini
      • 4 salted anchovies, minced
      • 4 garlic cloves, thinly sliced
      • ½ teaspoon chili caribe flakes (or medium-heat chili flakes)
      • 2 tablespoons olive oil

      Blanch the broccolini in salted, boiling water until tender. Cool in ice water, then strain off the water. In a large pan, combine the anchovies and garlic and sauté until the garlic starts to brown slightly. Add the broccolini and sauté until warm. Season with salt and pepper.

      In a hot pan, or on a hot grill, sear the filet mignon steaks on both sides, and cook to desired temperature. Sear the trumpet mushrooms in a hot pan until caramelized, then season with salt and pepper. To serve, place the tenderloin over the warmed mushroom duxelles, with broccolini on the side. Top the steak with seared trumpet mushrooms.