FILET MIGNON WITH TALLOW SEARED MUSHROOMS AND ONIONS

Mushrooms are best in late spring and early summer, but they seem like a wintry accompaniment. Regardless, I love to serve them with steak whenever they are available. This recipe lightens up savory mushrooms a bit making the dish approachable for the spring and summer. I’ve included a quick vinaigrette recipe to finish the mushrooms and onions. It’s a great item to have on hand and adds flavor to any veggies you’re serving.

 

INGREDIENTS

FILET MIGNON

2 SRF 8 oz. filets mignons

3 cups mixed assorted mushrooms, sliced in half if large

1 red onion, thick cut julienne

½ cup SRF beef tallow Sub butter, duck or any other favorite fat.

2 tablespoon sherry vinegar or better yet sherry wine

4 tablespoon butter

 

SHALLOT VINAIGRETTE

¼ cup shallot, fine chopped

1 garlic clove, fine chopped

1 tablespoon thyme, chopped

pinch salt

2 pinches sugar

splash water

2 tablespoon sherry vinegar

½ cup extra virgin olive oil

 

DIRECTIONS

FILET MIGNON SHALLOT VINAIGRETTE