TC Recipe: Lavender Seared Filet with Pan Roasted Chanterelles

November 12 2007

By Sous Chef Benjamin Nadolny
Suggested Pairing: 2005 NxNW Walla Walla Syrah
Serves 2

Lavender Seared Filet with Pan Roasted Chanterelles


  • 2 6oz cuts of beef tenderloins
  • 2 cups fresh chanterelles, cut to 1 in pieces
  • 1 shallot, chopped
  • ¼ cup chix or beef stock
  • 1 tablespoon dried lavender
  • sea salt
  • fresh cracked black pepper
  • ¼ c. olive oil
  • 2 sprigs thyme
  • ¼ cup white wine
  • 1 tbsp butter


In a hot pan add 2 tbsp olive oil, chanterelles, and shallots. Season with sea salt and pepper. Saute until all chanterelle jus is released and reduced dry. Add the white wine and reduce until mushrooms are glazed. Add stock and reduce by half. Toss in the thyme.

Season the filet cuts with a blend of the lavender, sea salt, and black pepper. In a hot pan add 1 tbsp olive oil and the filet cuts. Brown on all sides. Transfer to oven until desired temperature.

This dish is best served with roasted potatoes and braised greens or vegetables.