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Рецепт Pan Seared Filet Mignon With Sweetbread Wild Mushroom Ragout
by Global Cookbook

Pan Seared Filet Mignon With Sweetbread Wild Mushroom Ragout
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  Порций: 8

Ингредиенты

  • 1 lb lowfat milk-fed veal sweetbreads soaked overnight
  •     in cool water, membrane removed and
  •     cut into bite-size pcs
  •     Salt to taste
  •     Freshly-grnd white pepper to taste
  • 1 c. flour seasoned with
  • 1 Tbsp. Creole seasoning see * Note
  • 1/4 c. clarified butter
  • 1 tsp minced garlic
  • 1 lrg shallot chopped
  • 1/2 c. cured ham, such as speck finely diced
  • 3/4 lb fresh wild mushrooms, including cepes,
  •     chanterelles and morels
  • 1/2 c. marsala wine
  • 1 Tbsp. tomato paste
  • 1 c. tomato concasse
  • 3 c. rich veal stock
  • 1 Tbsp. fresh basil chiffonade
  • 1 tsp minced oregano
  • 1 tsp minced thyme
  • 8 x filet mignons - (8 ounce ea)
  • 2 Tbsp. extra virgin olive oil
  • 1 Tbsp. butter

Инструкции

  1. Heat a broad 6-qt sauce pot over medium-high heat. Season the sweetbreads with salt and white pepper. Dredge them in the seasoned flour and dust off. Add in clarified butter to the pot and begin sauteing sweetbreads. Cook in 2 batches till golden, about 3 min. Remove the sweetbreads from the pot and reserve.
  2. Add in the garlic and shallots and cook to aroma, about 1 minute. Add in the ham and the mushrooms and saute/fry till the mushrooms are soft, about 5 to 7 min. Season with salt and white pepper. Add in the marsala and cook for 3 min. Add in the tomato paste and cook for 1 minute, mixing thoroughly. Add in the tomato concasse and veal stock and cook till liquid has reduced by 1/3. Add in the sweetbreads and the fresh herbs and cook an additional 6 min. Adjust seasoning with salt and white pepper and serve over seared filets.
  3. In a large skillet over medium-high heat saute/fry filets in butter and extra virgin olive oil for 4 to 5 min on each side for medium-rare, or possibly till a meat thermometer registers 130 degrees.
  4. This recipe yields 8 servings.