- Japanese rice, for serving
- 2 pounds prime fillet (Chateaubriand)
- All-purpose flour, for dredging, plus 1 tablespoon
- 4 to 5 tablespoons olive oil
- 4 tablespoons butter
- 5 containers white button mushrooms, cleaned and halved
- 1 small white onion, finely chopped
- 5 to 10 garlic cloves, finely chopped
- Garlic salt
- Cracked black pepper
- Cayenne pepper
- 1 tablespoon tomato paste
- 1 tablespoon bouillon paste (chicken and/or vegetable)
- 1 cup water
- 1 cup cream sherry (recommended: Harvey's Bristol)
- 2 generous tablespoons sour cream
Cook rice per directions on package and leave on stove.
Trim excess fat from meat, and cut meat in small chunks, thin or fat, your preference. Dredge meat in flour. Heat 2 to 3 tablespoons olive oil in heavy skillet over medium-high heat. Add the meat, in batches, and brown; do not cook through. It's easier to control the cooking if fewer pieces are in the skillet at 1 time. Remove meat and set aside. Leave remaining olive oil in skillet.
In a separate skillet, melt 4 tablespoons butter over medium-high heat. Add mushrooms and saute until all the liquid is rendered.
To the pan with the olive oil, add onions and garlic and saute until onions are glassy. Push to 1 side of pan. In the center of the pan, add 2 tablespoons of olive oil, and garlic salt, cracked pepper, and cayenne pepper, to taste. When heated through, add tomato paste, 1 tablespoon flour, and bouillon. Mash into a paste, then slowly add water while stirring constantly, taking care to smooth out lumps. All the while, keep stirring and add sherry.
When you feel it is sufficiently "saucy", return the meat to the pan and cook through. Add the mushrooms and fold together. It is important to do all of this at the last moment before serving so that the meat is tender. Then add sour cream and serve immediately over rice.
A viewer, who may not be a professional cook, provided this recipe. The FN chefs have not tested this recipe and therefore, we cannot make representation as to the results.