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

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This recipe was wonderful! My first time cooking/eating sweetbreads and they were delicious. I followed the recipe exactly, except I substituted diced portobello mushrooms for the wilds, beef stock for veal stock, and instead of serving over filets, I served the ragout with panko breaded eggplant. A very decadent dish!

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My 16 year old daughter made this for a culinary competition at school. She had to substitute a few things:

She used golden raisin puree instead of marsala (no alcohol at school.
Had to use different mushrooms, shitake, crimini,oyster.
No veal broth, so she used beef stock.
She used black pepper, not white.

She had 30 min. prep time (no chopping and 60 min. to cook and plate. This is a fairly quick dish to make and still impress!
I tried her first dish made at home for practice, and it was very good. I also got to try her dish at competition after the judges had their tasting...even better.

By the way...she took first postition on the culinary team !

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A wonderful sweetbread recipe! I was looking for such a recipe for the next Wall-Creighton, South Dakota Gourmet Club Supper. We are going to serve a Basque style meal and sweetbreads are often served at a Basque table. Thankyou, Emeril!