Chef Benny Doro

Details

• Prep Time:
  10 min
• Cook Time:
  20 min
• Ready Time:
  30 min

Ingredients

• 6 oz or so filet mignon
• your favorite expresso coffee I used nespresso black capsule
• kosher salt and pepper
• vegatable oil

Mushroom Gratin

• 2 cups favorite mushrooms
• 2 cloves of garlic chopped
• one shallot sliced
• one cup chicken stock
• pinch of kosher salt and pepper
• knob of butter
• 4 tablespoons heavy cream
• chopped chives

Directions

Start by preparing the mushroom gratin, slice the mushrooms into quarters and add it into a hot pan with olive oil along with the shallots, pinch of salt and pepper and garlic. Saute until the mushrooms start to brown then add the chicken stock. Simmer until almost dry and add a knob of unsalted butter and the heavy cream. Cook until everything has reduced around  the mushroom set aside and keep warm.

Take your filet and rub a little vegetable oil on it and season with salt and pepper. Now roll it in your favorite express coffee and let sit for 5 min.

Hot pan olive oil sear the first side of the filet for 2-3 min depend on thickness (mine was 2 inch about the size you want) turn over and continue for another 2-3 min. Into a 375 degree oven for 2-3 min to bring it to medium rare take out and let rest.

To plate slice the filet about 1/4 inch thick and fan out on a plate. Spoon the warmed mushroom gratin around the steak and finish with some olive oil and kosher salt grains on the steak.

Yum!

 

Benny