Prosciutto-Crusted Filet With Mashed Potatoes & Shitake Mushrooms
by Mattia Marcelli, Chef, 54 Mint, San Francisco, California
- 2 (6-ounce) Certified Piedmontese filet mignon steaks
- 1 tablespoon salt
- 1 tablespoon ground black pepper
- 1 tablespoon Dijon mustard
- 4 slices prosciutto
- 4 russet potatoes, peeled and chopped
- ½ cup heavy cream
- 4 tablespoons butter
- 1 teaspoon ground nutmeg
- 4 tablespoons extra-virgin olive oil, divided
- 4 ounces shitake mushrooms, cleaned and roughly chopped
- 1 clove garlic
- 1 tablespoon minced parsley
Preheat the oven to 400°F. Season the filet with the salt, ground pepper, and Dijon mustard, then wrap each filet with 2 slices of prosciutto.
Cook the potatoes in salted boiling water until soft. Drain, transfer to a large bowl, then mash with a potato masher or a fork. Bring the heavy cream to boil, then turn it off and add the butter. Pour the cream over the potatoes and stir until incorporated. Adjust seasoning with salt and pepper and add the ground nutmeg. Keep warm.
To a non-stick pan over medium heat, add 2 tablespoons of the olive oil. Add the steaks and cook for about 4 minutes on each side, until the prosciutto is nice and crispy. Finish cooking in the oven for 6 additional minutes for a medium-rare filet.
Heat the remaining 2 tablespoons of olive in a pan over medium heat. Add the mushrooms and garlic and cook for about 4 minutes, then stir in the minced parsley.
Serve the mashed potatoes on the bottom, with the filet and the shitake mushrooms on top.
Pairing: Vino Nobile di Montepulciano