Classic Filet With Porcini-Marsala Pan Sauce
Serves: 2
Amie Torphy
1 January 1970
Based on User reviews:
43
Spice
54
Sweetness
54
Sourness
42
mins
Prep time (avg)
4.8
Difficulty
Ingredients:
1.5 cups
Chicken Stock1
Canola1 clove
Garlic (minced)1 small
Shallot (minced)1 cup
Marsala Wine2 tbsps
Unsalted Butter (1/4 stick)1 tbsp
Chives (chopped)2 cups
Milk1 cup
Cream2 tbsps
ButterDirections:
1
Combine the dried porcini mushrooms and chicken stock in a small saucepan
2
Bring the mixture to a boil, then turn the heat off and let sit for 10 to 15 minutes
3
Pull the mushrooms out of the liquid, reserving the stock, letting any grit from the mushrooms settle to the bottom of the saucepan
4
Slice the mushrooms into strips and set aside
5
Thoroughly pat the steaks dry with a paper towel
6
Heat a 12-inch cast-iron skillet over high heat until very hot, about 3 minutes
7
Drizzle a light coating of oil over each side of steak
8
Sprinkle the steaks generously with salt and pepper
9
Insert an instant read digital thermometer into the side of one of the steaks, set it to sound its alarm at 100 degrees F
10
Add 1 to 2 tablespoons of oil into the pan, this helps create a great crust on the steaks
11
Place the steaks in the pan, leaving room in between each steak
12
Cook the steaks without moving for 3 minutes
13
Using tongs, flip the steaks and cook until the thermometer goes off, about another 4 minutes for rare, 5 minutes for medium-rare and 6 minutes for medium
14
Remove the steaks to a plate and cover loosely with foil
15
Let the steaks rest for at least 5 minutes while making the pan sauce
16
After removing the steaks from the skillet, add the porcini mushrooms, garlic and shallots
17
Cook for 3 to 5 minutes
18
Add the Marsala wine and the reserved mushroom liquid, being careful to let any grit stay in the bottom of the pan
19
Bring the sauce to a boil and reduce by half
20
Turn off the heat and whisk in the butter until it is melted and sauce has thickened
21
Add the thyme and season with salt and pepper
22
Spoon sauce over steaks, top with the chopped chives
23
Serve immediately with the Potato Fennel Puree
24
Place the fennel and potatoes into a medium saucepan and cover with the milk and cream
25
Add the bay leaf and season with a good amount of salt
26
Bring the mixture to a boil over medium-high heat and cook until the potatoes are tender or until a knife inserts into center of a potato chunk with no resistance, 15 to 20 minutes
27
Once the vegetables are tender, strain them out of the pan using a spider or a slotted spoon
28
Transfer them into a food processor, add the butter and start the pureeing process
29
Add just enough of the cooking liquid until the puree becomes smooth and creamy
30
Season with more salt and pepper