Mushroom & Shrimp Smothered Fillet Mignon
POSTED: 10:53 am MDT May 9,
2008
UPDATED: 10:55 am MDT May 9,
2008
Grilled fillet mignon on a bed of sautéed mushrooms and topped with sautéed shrimp – serve with a dry rose or light red wine.
8 oz fresh white mushrooms, washed and sliced
2-3 TBS olive oil, separated
1/2 tsp minced or crushed garlic
1 large shallot bulb, finely slivered
fine sea salt and white pepper to taste
1/4 cup minced Italian parsley
2 beef fillet mignon steaks – 6-8 oz each
fine sea salt and black pepper to taste
6-8 oz wild American shrimp (pref Royal Reds) peeled & deveined
1/4 cup bell pepper confetti (minced red, green and orange peppers, paper towel dried)
2-3 TBS premium butter, softened
lemon wedges
Wash and slice mushrooms. Add 1 TBS oil to a skillet along with garlic, shallots and a pinch of salt, cooking until they begin to soften. Add mushrooms and sauté – olive oil and or butter can be added to taste, but use sparingly. Season to taste with salt and white pepper, also sparingly, and when done, toss with fresh minced parsley and remove from flame.
Meanwhile, season steaks to taste with salt and pepper, grilling to taste – remove and rest for at least 5 minutes. Prepare 2 plates with half of the mushrooms, pressing the mushrooms into a flat circle as a base for the steak and surrounding with other veggies (steamed veggies and mashed potatoes would be nice).
Sauté the shrimp and bell pepper confetti with 1 TBS salted butter over medium heat for about 2 minutes – do not overcook! For a delicate shrimp flavor, do not season – for a little kick, splash your favorite hot sauce. Remove from heat and add the rest of the softened butter, swirling just to melt – immediately serve shrimp and butter over steak.
– Chef Michaelangelo (mick) Rosacci
