By Executive Chef Michael Landsberg
Suggested Pairing: 2005 Pfeiffer Pinot Noir
- 2 (6 oz) cuts of Filet Mignon
- 2 yukon potatoes
- 1/4 pound porcini mushrooms, large dice
- 1 shallot, sliced
- 1 clove garlic
- 3 Tbsp olive oil
- 1/4 cup white wine
- 1 1/2 cups chicken stock
- 1 Tbsp unsalted butter
- 2 sprigs of thyme
- Salt and pepper
|Daube of Porcini
Preheat oven to 400 degrees In an oven safe sauce pot add 1 Tb olive oil and put over high heat. Add porcinis, shallots, and garlic and sauté until mixture is carmelized. Add the white wine and let cook for 2 minutes. Add ¾ cup chicken stock and season to taste with salt and pepper. Cover and put in oven for 15 minutes or until sauce has reduced to desired richness. The richer is the better .
Braised Yukon Potatoes
Peel and slice Yukons into half inch coins. In a hot sauté pan add 2 Tb olive oil. Season the potato coins and carefully lay them in the pan. When potatoes begin to brown add the butter and reduce heat to allow an even carmelization. Turn potatoes when carmelized. Add the thyme sprigs and remaining chicken stock. Put in oven uncovered until potatoes are soft and the liquid in the pan is reduced to only a couple tablespoons.
Season Filet mignon and grill or sauté to desired temperature.
Accompany this dish with chard greens.