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Grilled Filet With Mustard-Mushroom Sauce & Parsnip Puree

by , Chef, Seattle, Washington

Grilled Filet With Mustard-Mushroom Sauce & Parsnip Puree

Serves 2

  • 2 (8-ounce) Certified Piedmontese filet mignon
  • Sea salt
  • Freshly cracked pepper
  • 1 tablespoon olive oil

Preheat a grill to 350°F. Season steaks well with salt and pepper. Grill the filets about 5 to 6 minutes on each side. Remove from grill and let rest for 5 to 10 minutes before serving.

To serve, pool the Mustard-Mushroom Sauce (recipe follows) on a plate, top with grilled filet, and serve with Parsnip Puree and Sautéed Cauliflower (recipes follow).

    • Mustard-Mushroom Sauce
    • ½ cup minced shallots
    • 1 tablespoon minced garlic
    • 1 tablespoon olive oil
    • 1 tablespoon butter
    • 2 cups diced oyster mushrooms, or substitute other wild mushrooms
    • ½ cup red wine
    • 1 tablespoon mixed herbs
    • 1 tablespoon whole-grain mustard
    • 1 cup demi-glace*
    • Salt, to taste
    • Pepper, to taste
    • *Demi-glace is a rich reduction used both by itself and as an ingredient in other sauces and recipes. It’s traditionally made by reducing a combination of veal stock and espagnole (a brown French sauce), though pre-made demi-glace can be purchased online and at gourmet food stores. In a pinch, add a splash of red wine to homemade beef stock and reduce until it coats the back of a spoon for use as a substitute.

    For the mushroom sauce, sauté the shallots and garlic in olive oil and butter until soft. Add mushrooms and cook for 10 minutes. Deglaze with red wine, then add herbs and mustard. Let simmer, then add demi-glace. Simmer for another 30 minutes. Adjust seasoning with salt and pepper.

      • Parsnip Puree
      • 2 cups roughly chopped parsnips
      • 1 tablespoon minced shallots
      • 1 teaspoon minced garlic
      • 2 tablespoon butter
      • 1 cup chicken stock

      To a small sauce pan add parsnips, shallots, and garlic, then cover with chicken stock. Bring to a boil, then simmer until parsnips are just cooked through and tender when pierced with a fork. Transfer into a Vitamix blender or food processor and blend with butter. Adjust seasoning and keep warm.

        • Sautéed Cauliflower
        • 1 cup cauliflower florets
        • 1 teaspoon olive oil
        • Salt
        • Pepper

        Bring a small pot of water to boil then season well with salt. Add cauliflower florets and cook for 2 to 3 minutes. Preheat a small sauté pan with olive oil. Transfer the blanched vegetables into the sauté pan and toss with salt and pepper.

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