Recipe of Homemade Wagyu Filet Mignon with Fresh Cherry-Shallot Pan Sauce
Hello everybody, it is Louise, welcome to my recipe page. Today, we're going to prepare a distinctive dish, How to Prepare Quick Wagyu Filet Mignon with Fresh Cherry-Shallot Pan Sauce. It is one of my favorites. This time, I'm gonna make it a little bit tasty. This will be really delicious.
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Many things affect the quality of taste from Wagyu Filet Mignon with Fresh Cherry-Shallot Pan Sauce, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Wagyu Filet Mignon with Fresh Cherry-Shallot Pan Sauce delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.
To begin with this particular recipe, we have to prepare a few ingredients. You can cook Wagyu Filet Mignon with Fresh Cherry-Shallot Pan Sauce using 10 ingredients and 2 steps. Here is how you can achieve it.
Ingredients and spices that need to be Make ready to make Wagyu Filet Mignon with Fresh Cherry-Shallot Pan Sauce:
- 2 Fullblood Wagyu Filet Mignon Steaks
- Grapeseed Oil (any high-temperature oil will work)
- Kosher Salt and Fresh Ground Black Pepper
- 1 Tablespoon Butter
- 1 Medium Size Shallot, Sliced
- 1 Cup Mushrooms, Sliced (use your mushroom of choice – Button, Shiitake, Crimini, Oyster, Chanterelle, etc.)
- 1 Tablespoon Fresh Sage, Minced
- 1 Tablespoon Fresh Parsley, Minced
- 4 Ounces Dry Sherry
- 4 Ounces Heavy Cream
Instructions to make Wagyu Filet Mignon with Fresh Cherry-Shallot Pan Sauce
- COOKING INSTRUCTIONS: MUSHROOM PAN SAUCE
Place the hot pan (once the steaks have been removed) over moderate heat. Add sliced shallot, along with a 1 tablespoon of butter. When the butter melts, and the shallots have cooked down a little, add sliced mushrooms. Sauté the mushrooms for a few minutes.Then, deglaze the pan with dry sherry, and reduce to about 2 tablespoons of liquid. Add 4 ounces of heavy cream to the pan, and reduce that by half (or a saucy consistency). - COMBINING THE FILET MIGNON STEAKS AND MUSHROOM PAN SAUCE
Season the pan sauce with kosher salt and cracked black pepper.Add the minced sage and parsley. Then, add the cooked Fullblood Wagyu Filet Mignon back into the pan to warm.Serve and enjoy!
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