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
