Pan-Seared Filet Mignon with a Sweetbread-Wild Mushroom Ragout

Total Time:
50 min
15 min
35 min

8 servings

  • 1 pound milk-fed veal sweetbreads, soaked overnight in cold water, membrane removed and cut into bite-size pieces
  • Salt and white pepper
  • 1 cup flour seasoned with 1 tablespoon Creole seasoning, recipe follows
  • 1/4 cup clarified butter
  • 1 teaspoon chopped garlic
  • 1 large shallot, minced
  • 1/2 cup cured ham, such as speck, finely diced
  • 3/4 pound fresh wild mushrooms, including chanterelles, cepes and morels
  • 1/2 cup marsala wine
  • 1 tablespoon tomato paste
  • 1 cup tomato concasse
  • 3 cups rich veal stock
  • 1 tablespoon fresh basil, chiffonade
  • 1 teaspoon chopped oregano
  • 1 teaspoon chopped thyme
  • Salt and white pepper
  • 8 (8-ounce) filet mignons
  • 2 tablespoons canola oil
  • 1 tablespoon butter
  • Emeril's ESSENCE Creole Seasoning (also referred to as Bayou Blast):
  • 2 1/2 tablespoons paprika
  • 2 tablespoons salt
  • 2 tablespoons garlic powder
  • 1 tablespoon black pepper
  • 1 tablespoon onion powder
  • 1 tablespoon cayenne pepper
  • 1 tablespoon dried oregano
  • 1 tablespoon dried thyme
  • Heat a broad 6 quart sauce pot over medium high heat. Season the sweetbreads with salt and white pepper. Dredge them in the seasoned flour and dust off. Add clarified butter to the pot and begin sauteing sweetbreads. Cook in 2 batches until golden brown, about 3 minutes. Remove the sweetbreads from the pot and reserve. Add the garlic and shallots and cook to aroma, about 1 minute. Add the ham and the mushrooms and saute until the mushrooms are soft, about 5 to 7 minutes. Season with salt and white pepper. Add the marsala and cook for 3 minutes. Add the tomato paste and cook for 1 minute, mixing thoroughly. Add the tomato concasse and veal stock and cook until liquid has reduced by 1/3. Add the sweetbreads and the fresh herbs and cook an additional 6 minutes. Adjust seasoning with salt and white pepper and serve over seared filets.

  • In a large skillet over medium-high heat saute filets in butter and olive oil for 4 to 5 minutes on each side for medium-rare, or until a meat thermometer registers 130 degrees F.

Emeril's ESSENCE Creole Seasoning (also referred to as Bayou Blast):
  • Combine all ingredients thoroughly. Yield: 2/3 cup

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