Name: D'Agnese's at White Pond Akrons Pan Seared Filet Mignon Recipe
Cook time: 45 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 pieces filet mignon (trimmed, 1½–2" thick); 2 tsp kosher salt; 1 tsp freshly ground black pepper; 3 tbs unsalted butter (for pan-basting); 2 tbs olive oil; 2 tbs unsalted butter; 1 tbs olive oil; 1 piece shallot (finely minced); 2 cloves garlic (minced); 8 oz cremini mushrooms (sliced); 4 oz shiitake or mixed wild mushrooms (sliced, optional); 1 tbs dry white wine or dry vermouth; 1 cup beef or chicken stock; 1 cup heavy cream; 1 tsp Dijon mustard; 1 tsp fresh thyme (leaves); 1 tsp black truffle oil; 1 tsp salt; 1 tsp freshly ground black pepper; 1 tbs unsalted butter (finish, cold cubed); 1 tbs fresh parsley (chopped, for garnish)

Method

Beef

Rest and season

Remove filets from the refrigerator 30–45 minutes before cooking to bring to room temperature. Pat dry with paper towels. Season all sides generously with kosher salt and freshly ground black pepper.

Preheat oven

Preheat oven to 400°F (200°C). Place a wire rack on a sheet tray if you plan to finish in the oven.

Sear filets

Heat a heavy-bottomed (preferably cast-iron) skillet over medium-high heat until very hot. Add 2 tbs olive oil and swirl to coat. Place filets in the pan with at least ½" between them. Sear undisturbed 2.5–3 minutes until a deep brown crust forms. Flip and sear the other side 2–3 minutes.

Pan-baste

Reduce heat to medium. Add 3 tbs unsalted butter to the pan. As butter melts, tilt the pan and spoon the foaming butter over the top of each filet repeatedly for 45–60 seconds to aromatize and develop color.

Finish to temperature

For 1½–2" filets: transfer the skillet to the preheated oven (or transfer filets to the sheet tray) and roast until internal temperature reaches desired doneness: 120°F (49°C) for rare, 125°F (52°C) for medium-rare, 135°F (57°C) for medium. This will take about 4–8 minutes depending on thickness. Use an instant-read thermometer inserted into the side of the steak at the center.

Rest

Remove filets to a warm plate, tent loosely with foil, and rest 6–8 minutes while you make the sauce. Resting allows juices to redistribute.

Truffle Mushroom Cream Sauce

Prepare pan

While steaks rest, wipe out the skillet used for searing, leaving any browned bits (fond) but discarding excess fat if necessary. Place skillet over medium heat and add 2 tbs unsalted butter and 1 tbs olive oil.

Cook aromatics

Add the minced shallot and cook 1–2 minutes until translucent. Add the minced garlic and cook 30 seconds until fragrant, taking care not to brown the garlic.

Sauté mushrooms

Add sliced cremini and optional shiitake mushrooms to the pan. Spread in a single layer and let them brown undisturbed 2–3 minutes, then stir and continue cooking another 3–4 minutes until mushrooms are nicely browned and most moisture has evaporated.

Deglaze

Pour in 1 tbs dry white wine and scrape up the fond from the bottom of the pan with a wooden spoon. Let the wine reduce until nearly evaporated, about 1–2 minutes.

Add stock and reduce

Add 1 cup beef or chicken stock and bring to a simmer. Reduce by about one-third, 4–6 minutes, concentrating the mushroom flavor.

Finish with cream

Lower heat to medium-low and stir in 1 cup heavy cream. Add 1 tsp Dijon mustard and 1 tsp fresh thyme leaves. Simmer gently, stirring frequently, until sauce thickens enough to coat the back of a spoon, about 4–6 minutes. Do not boil vigorously to avoid breaking the cream.

Season and enrich

Stir in 1 tsp black truffle oil, 1 tsp salt (adjust to taste), and 1 tsp freshly ground black pepper. Off the heat, whisk in 1 tbs cold, cubed unsalted butter to give the sauce a glossy finish.

Finish and serve

Taste and adjust seasoning as needed. Spoon the truffle mushroom cream sauce over the rested filets or plate steaks and drizzle the sauce alongside. Garnish with chopped fresh parsley. Serve immediately.