Filet Mignon with Truffled Mushroom Ragout
Filet Mignon with Truffled Mushroom Ragout is incredibly delicious, easy to make and completely worthy of a fancy special occasion dinner!
Unless you’re new around these parts, you know that I was invited on a special trip by Certified Angus Beef back in October to work in their culinary center with their chefs creating delicious beef recipes (this Holiday Steak Bruschetta and this Strip Roast with Garlic-Herb Crust). I ate better in those few days than I have ever eaten before, but it wasn’t over once I went home. The nice people at Certified Angus Beef sent me a gift box of frozen steaks that I could experiment with and cook with at home. This was the dish I decided to whip up using the filets they so graciously sent me. I hope I made them proud. My beef cooking confidence is slowly increasing thanks to them.
I branched out in trying something outside of my comfort zone and it was absolutely HEAVENLY. The meat was tender and the sauce was rich, creamy and decadent. Honestly, I have to say that truffle salt is my new favorite seasoning and adds so much to this dish (and every other food I add it to). Mr. Wishes put it in my stocking for Christmas and it seriously changed my cooking life forever. Once you go truffle salt you ain’t never going back.
My timing in posting this filet mignon was actually well thought through (not one of my usual random postings) because I thought this would be perfect for a fancy Valentine’s day dinner for those who choose to stay in for the night. This was truly an elegant and delicious meal- the whole family will enjoy it, but I think it’s best as a special date night dinner.
In case you are confused about the word “ragoût”, it is actually just a thick, hearty stew with vegetables and well-seasoned meat and is of French origin; a similar version known as “ragù” is also made in Italy. Normally the meat or fish is browned in oil before adding the stock and vegetables. I really liked this ragout and could see it being used as a gravy for the holidays, instead of actual gravy, as well as many other uses. It could even be served on it’s own as a side dish, as the base for a risotto, or a sauce for pasta.
I served this filet mignon with a side of wild rice and roasted asparagus. Yum!
- 3 tablespoons butter
- 2 garlic cloves, chopped
- ½ teaspoon dried marjoram
- ½ teaspoon dried thyme
- 12 ounces crimini or button mushrooms, quartered
- ⅓ cup beef broth
- ⅓ cup dry red wine
- 3 tablespoons heavy whipping cream
- 1½ teaspoons peanut oil
- 2 1-inch-thick filet mignons (about 6 ounces each - preferably Certified Angus Beef)
- ½ teaspoon extra virgin olive oil
- truffle salt, to taste
- freshly ground black pepper, to taste
- Melt butter in large skillet over medium heat. Add chopped garlic, thyme and marjoram; sauté 30 seconds. Add mushrooms; toss to coat with butter. Sprinkle with truffle salt. Cover and cook until mushrooms have released their juices, about 12-13 minutes. Add beef broth, wine, and heavy cream and bring to boil. Cook uncovered until mushrooms are tender and sauce coats mushrooms, about 5 minutes. Season mushroom ragout to taste with truffle salt and pepper. (Ragout can be made 3 hours ahead. Cover skillet and refrigerate.)
- Heat heavy medium skillet over high heat until hot. Add peanut oil and tilt skillet to coat evenly. Sprinkle steaks with truffle salt and pepper. Add to skillet and cook to desired doneness, about 4 minutes per side for medium-rare (have a good meat thermometer handy so you cook it exactly to your liking. I linked to the one I use). Transfer steaks to plates. Rewarm mushroom ragout in skillet over medium heat, stirring frequently. Spoon ragout partially over steaks and onto plates. Drizzle mushrooms on each plate with ¼ teaspoon olive oil.
Recipe source: adapted from epicurious.com
I’ve got to be honest here – I am so SCARED of finding truffle salt because like you said, once I try it, I’m afraid I’ll never go back! My husband and I are still trying to decide on a dish to make this weekend for Valentine’s Day, and this looks like a great contender! Off to look for truffle salt… 😉
This looks so delicious, Ashley, and totally the type of meal I would want for Valentine’s Day at home! 🙂
That mushroom sauce looks so amazing!
Ashley, this looks like a perfect Valentine’s night dinner! I know my hubby would love it!
There is nothing better than mushrooms on a really good steak. Now this is a Valentine’s dinner!
truffle salt…I must find it! and this meal looks like the perfect way to spend valentines day
I have been eating more beef and looking for more ways to cook it, so I’m excited to try that ragout. I’m curious – why peanut oil to cook the steaks in?
Peanut oil has a relatively high smoking temp, in respect to other oils, which is why I used it. It also has a pretty neutral taste (to me) compared to olive oil, lard, or (yuck) canola (my least favorite). You can use any oil though! Grapeseed or avocado oil would work well.
I would love to work with chefs to create new beef recipes, how much fun, and this filet looks perfect!
Oh this is a wonderful dish. I love the truffle salt
Wow that filet mignon looks like it will melt in your mouth! Love mushrooms too so this is right up my alley! I would want this once a week if I could!
Lucky girl! I would love a box of frozen steaks delivered to my door. You cooked this filet migon perfectly and that sauce sounds delicious paired alongside.
I love love love me some red meat. This filet mignon looks perfectly cooked and I love that it’s smothered mushrooms…yum!
The perfect Valentine’s Day dinner in, Ashley! Mmm…your filet looks scrumptious and we must try truffle salt. My husband and I cook for each other on Valentine’s Day and then go out the following week. This recipe is perfect for us. Thanks for sharing and Happy Valentine’s Day! xo
That steak looks like it’s cooked perfectly and I’m LOVING those mushrooms on top. That and a nice glass of red wine would definitely be Valentine’s dinner worthy.
What a great dinner idea and perfect for Valentine’s Day! My husband would love this and those mushrooms….gah!
Haha – now I NEED some truffle salt in my life because – “Once you go truffle salt you ain’t never going back”! Ashley – I am not a huge beef eater – but with this marjoram and thyme infused filte, you just might make me change my mind! This looks fantastic!
This looks sensational! I was having a tough time trying to figure out what to make for a V-day dinner this year…we’ve been cooking/baking/eating so much with this cold weather that I was out of ideas. I decided on meat as well – a beef braise..but I need to add this delectable ragout to my meal plan!
Filet Mignon is so delicious and adding mushroom ragout with truffle makes it so much more special
Wow, everything looks like it was cooked to perfection. I am definitely drooling right now.
Oh, this is what I call heavenly. I love truffle salt, too (esp on popcorn and fries), but I don’t think I’ve ever used it on steak. I want this to be my meal today!
I loved hearing about that Certified Angus Beef trip! This looks fantastic and I totally want it for Valentine day! I’m going to send this to hubby now!
I will take a hunk of fillet any-time….any-place, yum!!!
I just love this recipe. I’m a huge carnivore, hence the grill site. I cannot trust hubs with meat. He wanders off. It’s awful.
How fun to do a trip like that. If you are going to cook beef why not learn from the masters.
That first photo, oh my gosh, I just want to run in the kitchen to make this immediately.
What a beautiful dish. The filet looks perfectly cooked for my taste, and those mushrooms on top are just so delicious looking! What a treat for Valentine’s day!
Well, congratulations on this awesome gig with Certified Angus Beef! So – I’m mostly vegan but I will occasionally eat meat and what you cooked up here is PERFECTION!! And the truffled mushroom ragout?! I cannot think of a better pairing! I’m totally impressed with your meat cooking skills 🙂
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