FILET MIGNON WITH MUSHROOM SAUCE AND HASSELBACK POTATOES
Serves three
- 3 EMH filet mignons
- salt
- freshly ground black pepper
for searing:
- rapeseed oil
- 3-4 garlic cloves
- a couple of rosemary sprigs
- butter
mushroom sauce:
- 1 onion
- 2 garlic cloves
- rapeseed oil
- a knob of butter
- a large handful of chanterelles
- 80 ml Madeira
- salt
- freshly ground white pepper
- a pinch of dried thyme
- a little flour
- 200 ml heavy cream
potatoes:
- 6-8 similarly sized potatoes
- cold-pressed olive oil
- duck fat
- salt
- freshly ground black pepper
- herbs, if desired
Start by preparing the potatoes. Wash the potatoes, place them on a wooden spoon and make cuts every 3-4 mm, being careful not to slice all the way through (the spoon helps prevent this). Transfer the potatoes to an oven dish, drizzle with olive oil and season with salt and pepper. Roast in a preheated 200°C oven for 30 minutes, then add a small knob of duck fat on top of each potato, add chopped herbs if desired, and roast for another 10-15 minutes until the potatoes are soft.
Season the meat on all sides with salt and pepper. Heat oil in an oven-safe pan and sear the steaks on one side for 3 minutes, then quickly roll them on the pan to lightly brown the edges, flip over, add butter, garlic cloves and rosemary sprigs, and cook for a couple more minutes, basting with the butter. Transfer the pan to a preheated 200°C oven and cook for another 7-8 minutes. Remove and let the meat rest for 10 minutes before serving.
To make the sauce, peel and finely chop the onion and garlic. Heat oil in a pan, add a knob of butter and saute the onion and garlic. Add the mushrooms, saute, add the Madeira and cook off the alcohol. Then dust the mushrooms lightly with flour and heat through. Season with salt, pepper and thyme. Pour in the cream, stir well and bring to a brief boil over low heat.
