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Filet Mignon Pittsburgh, Emilio's style




Source of Recipe


Mallorca Restaurant, Pittsburgh, PA


List of Ingredients




# White pepper, to taste
# 1 (12-ounce) filet mignon
# 4 tablespoons extra-virgin olive oil
# 2 large portobello mushroom caps, one whole and one sliced
# 3 thin slices smoked salmon
# 3 sprigs fresh parsley
# 2 radish roses, for garnish
# 1 tablespoon brandy
# 1/4 cup white wine
# 1/4 cup prepared brown sauce
# 1 tablespoon heavy whipping cream
# 1 orange, sliced, for garnish

Recipe



Sprinkle white pepper on the filet mignon.

Heat 2 tablespoons olive oil in each of 2 saute pans over medium-high heat. Place the filet mignon in one pan and the whole mushroom cap, cap side down, in the other. Saute the filet for 2 minutes on each side. Meanwhile, saute the mushroom cap until golden, turning once.

Take the whole mushroom cap out of its pan and slice it lengthwise, then place the slices in the center of a dinner plate. Place the salmon slices spoke-fashion around the edges of the plate to divide the plate in half. Garnish the salmon with sprigs of fresh parsley and place a radish rose between each piece of salmon.

Add the brandy, white wine and uncooked mushroom slices to the pan containing the filet and let them cook until the liquid is almost evaporated, sauteing the mushrooms simultaneously. Add the brown sauceand heavy whipping cream; stir to mix.

Place the filet in the middle of the prepared dinner plate on top of the mushrooms and scoop the mushrooms from the pan (cooked in the sauce) all over the filet. Pour the remaining sauce over the filet and garnish with orange slices.