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Mushroom Stuffed Filet Mignon




Source of Recipe


Sullivan's Steakhouse in Raleigh


Recipe Introduction


with Mushroom Jus


List of Ingredients




Mushroom Duxelle

Ingredients
Mushrooms: use stems from sautéed mushroom 10 lbs.
Butter 1 lbs.
Chives, Chopped * Cup
Garlic, Chopped 1 TBSP.
Salt 3 TBSP
Black peppers 1 tsp.





Recipe



Run mushrooms through 3/16 shredder on the Hobart mixer. If you do not have enough stems use medium mushrooms.
Melt butter in brazier and cook mushrooms, stirring often, over medium high heat until they begin to brown and there is very little liquid.
Add salt, pepper, and garlic.
Continue to cook until brown and nearly dry.
Add chives, stir and spread on sheet pan to cool.


Duxelle Mushroom Sauce

Ingredients
Mushrooms, sliced button 5#
Au Jus * Qt
Chopped parsley * cup
Oil. Blend 80/20 * cup
White wine 1 cup
Garlic, chopped * cup
Heavy cream 1 cup
Salt (to taste)
Pepper, shaker grind 1 tsp.
Cornstarch 3 ounces
Water 3 ounces
Tomato Sauce 1 cup


Heat pan and add oil.
Add garlic, add mushrooms, and cook until dry.
Add white wine, au jus and tomato sauce.
Bring to boil and thicken with cornstarch slurry, bring back to boil.
Consistency should be medium thickness.
Add chopped parsley, and season to taste.
Remove from pan.

Filet Duxelle

Ingredients
Filet 8 ounce
Duxelle stuffing (per recipe) 2 ounces
Mushroom Sauce (per recipe) 3 ounces
Chopped parsley garnish

Put duxelle stuffing in pastry bag.
Make a one-inch incision in side of filet mignon barrel, near fat chain.
Squeeze 2 ounces of duxelle stuffing into filet.
Season with salt and pepper and sear under broiler; finish in oven to desired doneness.
Put on plate and finish with mushroom sauce on top and garnish with fresh chopped parsley.