Filet Charlemagne Avec Champignons Recipes

TOURNEDOS AU POIVRE ET CHAMPIGNONS(FILET AU POIVRE W/MUSHROOMS)

Steps:

• Mash peppercorns with a mallet or the back of a heavy pan.
• Press each side of the fillets into the cracked peppercorns and let the beef stand about an hour to absorb the flavor.
• Heat the butter and add the beef and sear about 8 minutes per side for rare, 10 for medium, 12 for well done.
• Remove the steaks to a platter and allow to rest.
• Add cognac to the pan and heat for just a few seconds and then set ablaze.
• Option 1: Boil the liquid about a minute then stir in additional butter, salt and cream.
• Bring to a boil, reduce heat, add mushrooms and saute till mushrooms are soft.
• Pour over fillets and sprinkle with parsley.
• Option 2: Skip the cream (but it's better with).

FILET CHARLEMAGNE AVEC CHAMPIGNONS

Steps:

• In a frying pan, heat olive oil then saute onions until softened and then add button mushrooms. Saute for about 6 minutes, until most of the liquid has evaporated. Remove from heat and stir in tomato paste. Set aside. Note that This duxelle [minus the paste] can be made ahead of time and will keep for two days in the refrigerator and you can use it to flavor stuffings, potatoes, casseroles, and soups.
• In the same pan, heat vegetable oil over high heat adding the portabellos and saute until soft.
• Serve the portabello filets with a layer of mushroom filling and hot [1 1/2 cups] demi-glace.
• Demi-Glace [reduction sauce]:.
• In a large saucepan, heat oil adding all the vegetables and saute until the onions are a golden brown (about 6 minutes).
• Add the tomato paste and the garlic. Saute until the tomato paste is well combined with the vegetables.
• Add half the red wine and allow it to reduce by one third of the volume. Add the other half of the wine and allow to reduce by one third.
• Add the bay leaf, water, and thyme. Bring to a simmer, and allow to reduce by half. Strain the sauce.
• Serve hot, or refrigerate until ready to use.
• Demi-glace is done when it coats the back of a spoon. If not thick enough, arrowroot dissolved in a little cold water can be added.
• [This can be used with other recipes or as a stand alone sauce].