Sunday, March 6, 2011

Filet Mignon With a Baby Portobello Mushroom Sauce

Chef Jonathan shares his recipe for Filet Mignon and a baby protabello mushroom sauce, roasted shallot mashed potatoes and steamed broccoli.

1/4 cup butter
1 pound baby portobello mushrooms, sliced
1 1/2 cups dry white wine
2 cups heavy cream or milk
1 1/2 cups of onions sliced thin
1 shallot
salt and peper to taste

Melt the butter in a large skillet over medium heat. Add the onions, shalotts and mushrooms; cook and stir until tender. Stir in the wine, and simmer until the liquid has reduced by 1/2. Stir in cream, and simmer again until the sauce becomes a thick gravy.
If your sauce does not thicken add some corn starct mixed in water to form a slurry.

6-7 youkon gold potatoes
 3 to 4 shallots
olive oil

peal shallots coat in olive oil bake in a 350o oven for 15 to 20 mins

Make your mashed potatoes
then mash in shallots salt and peper to taste


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