Filet Mignon with Wild Mushroom Gratin

Goodstock Ambassador Chef Brandon From Macaroni Joe's Recipe

Chef Brandon fuses the old world with the new as he follows French culinary methods, while putting a truly 'Texan' vibe to each one. As with all great Chefs, he recommends the highest quality, fresh ingredients and encourages a personal touch. The recipe below includes instructions to prepare Filet Mignon with a Wild Mushroom Gratin, while leaving the choice of potato and asparagus up to the Chef re-creating it.

(Serves 4)

Ingredients:

4 x 6oz Goodstock Filet Mignon slices, seasoned with salt, pepper, and rubbed with oil

8oz Sliced Wild Mushrooms

2oz Heavy Cream

2 Julienne Cippolini Onions

2 Whole Eggs

2 Tbl Unsalted Butter

2 Tbl Olive Oil

1 Tbl Finely Chopped Thyme

1 Tbl Finely Chopped Rosemary

1 Tbl Finely Chopped Chives

Kosher Salt & Pepper to Taste

Method:

Place a large skillet on the stove on high heat, add olive oil and butter. Once butter is melted add your onions. You are looking to caramelize them very quickly. Once they have started to brown, add wild mushrooms and season. Reduce the heat and cook until mushrooms have evaporated water, about 7 minutes. Drain any remaining liquid and place in fridge to cool. Whip the cream until stiff, then beat in your eggs one at a time. Fold in your herbs and chilled mushroom mixture, season to taste. This mixture can be made ahead of time and left to cool in the fridge. Set your oven to broil. Put a large, seasoned cast iron skillet on the stove over high heat. Once the slightest bit of smoke has emitted from the pan, its ready for your Goodstock beef. Sear all 4 filets for 2 minutes on each side, remove from the pan and let rest for 5 minutes. Place on a half sheet tray and top with 2 hefty tablespoons of the mushroom mixture. A ring mold placed around the filet and mixture is quite helpful in keeping the shape. Broil in the oven for 1-2 minutes or until golden brown. Remove from the oven and serve with your favorite variation of potato and asparagus.