Name: Seared Center-Cut Filet Mignon with Mushroom Demi-Glace Sauce and Herby Shoestring Potatoes
Cook time: P0Y0M0DT1H20M0.000S
Total time: P0Y0M0DT1H40M0.000S
Yield: 4 to 6 servings
Ingredients: 2 center-cut beef tenderloins, each 6 inches long; 2 teaspoons granulated garlic; 2 teaspoons onion powder; 2 teaspoons smoked paprika; Kosher salt; Extra-virgin olive oil, for cooking; 12 ounces mushrooms, a mix of cremini, shiitake and maitakes, stems removed and sliced; 4 to 5 sprigs thyme, tied in a bundle with twine, plus the leaves of 1 sprig; 1 shallot, minced; 1/2 cup cognac; 2 cups veal demi-glace; 2 tablespoons cold unsalted butter, cut into pats; 1 tablespoon thinly sliced chives; Canola oil, for frying; 4 large Yukon gold potatoes, peeled; 8 sage leaves; 2 sprigs rosemary; 2 dried chiles

Directions

Watch how to make this recipe.

Special equipment:

a mandoline, kitchen twine and salad spinner, optional

Preheat the oven to 375 degrees F.
Season the tenderloins on all sides with the granulated garlic, onion powder, smoked paprika and kosher salt. Truss the tenderloins with kitchen twine.
Preheat a large cast-iron pan with a good amount of olive oil over medium-high heat. Add the tenderloins and sear on all sides until brown and crusty, about 8 minutes. Remove the tenderloins onto a sheet tray lined with a rack. Place into the oven and roast the tenderloins for 10 minutes. Rotate the pan, then bake for another 15 to 20 minutes or until they reach an internal temperature of 130 to 135 degrees F for medium rare when inserted with a thermometer. Allow the meat to rest for at least 10 minutes. Remove the kitchen twine before slicing.
Preheat a large saute pan with some olive oil over medium-high heat. Saute the mushrooms and the leaves from about 1 thyme sprig in batches until browned, 4 to 5 minutes. Remove from the pan and add the shallots, kosher salt to taste and another drizzle of olive oil if needed and saute until translucent, 2 to 3 minutes. Remove the pan from the heat and add the cognac. Carefully ignite. Return the pan to the heat. Once the alcohol burns off, add the veal demi-glace, thyme bundle, all of the mushrooms, and a pinch of salt back into the pan. Cook until the sauce thickens and reduces to the point where it coats the back of a spoon, 5 to 7 minutes. Swirl in the butter, one pat at a time. If the sauce gets too thick, you can add a bit more demi until it’s the right consistency. Remove the thyme bundle and discard. Season the sauce with kosher salt to taste and top with the chives.
Set up a deep fryer or heavy-bottomed pot with canola oil and heat the oil to 350 degrees F. Slice the potatoes lengthwise on a mandoline and cut into matchsticks. Place into a large bowl of water and let the potato matchsticks soak for 20 minutes. Remove from the water and pat them well to dry off or dry in a salad spinner. Working in batches, fry the potatoes, turning occasionally with heat-resistant tongs, until golden brown and crispy, 3 to 4 minutes. Throw the sage leaves, dried chilies and sprigs of rosemary into the oil about 1 minute before draining. Remove the fries and drain on a paper towel-lined plate. Season immediately with kosher salt.
Serve the sliced tenderloin alongside the mushroom bordelaise and shoestring fries.

Use extreme caution when igniting alcohol. Remove the pan from the heat source before adding the alcohol. Pour the alcohol into the pan and carefully ignite with a match or click lighter. Return the pan to the heat and gently swirl to reduce the flames.

This recipe has been updated and may differ from what was originally published or broadcast.

Seared Center-Cut Filet Mignon with Mushroom Demi-Glace Sauce and Herby Shoestring Potatoes

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