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Fillet Mignon and Portobello Napoleon

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Fillet Mignon and Portobello Napoleon

Features:
    Cuisine:
      • 15 min
      • Medium

      Directions

      Filet Mignon Portobello Mushroom Napoleon with red wine sauce
      Filet Mignon Portobello Mushroom Napoleon with red wine sauce
      Fillet Mignon and Portobello Napoleon with red wine sauce
      Fillet Mignon and Portobello Napoleon with red wine sauce
      Fillet Mignon and Portobello Napoleon with Grilled Haloumi Cheese
      Fillet Mignon and Portobello Napoleon with Grilled Haloumi Cheese

       

      Fillet Mignon and Portobello Napoleon with Grilled Haloumi Cheese
      Fillet Mignon and Portobello Napoleon with Grilled Haloumi Cheese

       

      Filet mignon is the king of all steaks. It has all the delicious beef flavor, yet it’s very easy to cook and delightful to eat. I like to cook filet mignon in a couple of different ways. Here is the filet mignon napoleon with portobello mushrooms and caramelized onions on top. As a variation, I used the grilled halloumi cheese to add to the beautiful complexity of this dish.

      Steps

      1
      Done

      Bring filet minion to the room temperature, tie it with the kitchen twine. Salt and pepper on both sides and massage with oil. If desired, sprinkle with some liquid smoke.

      2
      Done

      Heat heavy bottom skillet on high heat and sear steak on both sides until golden crust forms, about 2-2.5 minutes per side.

      3
      Done

      Preheat oven to 425 F. Put compound butter on top of the filet mignon and continue cooking in the oven for another 7 min for medium, or 5 min for medium-rare.

      4
      Done

      Meanwhile, slice a half onion into thin circles and sauté for a few minutes on medium-high heat, until golden color.

      5
      Done

      Clean the portobello mushroom with clean damp cloth, remove stem by breaking it off, and remove brown gills by lightly scraping them off with a spoon. Sprinkle the mushroom with salt and pepper on both sides and oil it on both sides. Place the mushroom on the skillet and fry for about 3-4 min per side.

      6
      Done

      Make wine sauce: off the fire add cognac or brandy to the skillet where you were searing the steak. Ignite cognac with a match or let it catch the burner fire. Be careful!
      If you are not comfortable with igniting the cognac, don't!
      Dislodge the brown bits with the spatula, add wine and let it reduce to approximately 1/3cup. Season with salt, pepper and sugar and add a teaspoon- size piece of butter. Let the butter dissolve.

      7
      Done

      To serve, place portobello mushroom upside down on the plate, place filet minion on top, put sautéed onions on top of the steak. Pour some sauce around mushroom-steak napoleon and on top of the onions. Enjoy!

      8
      Done

      Making Compound Butter

      Soften butter with a fork and add finely chopped garlic and herbs, combine well and place on a piece of plastic wrap. Shape butter into a log and wrap it well. Place butter in the fridge and chill at least 2 hours before cutting it.

      Elaine

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