Double Eagle Filet Of Beef Recipe

Cooking Instructions

1. 1

   Prepare the Filets

   Season the filet mignon pieces with salt and black pepper on both sides.

2. 2

   Sear the Filets

   In a large skillet, heat olive oil over medium-high heat. Sear the filets for 4-5 minutes on each side for medium-rare, or until desired doneness. Remove from the skillet and let rest.

3. 3

   Make the Mushroom Demi Glace

   In the same skillet, add the sliced mushrooms and sauté until browned, about 5 minutes. Add shallots and garlic; sauté for an additional 2-3 minutes.

4. 4

   Deglaze the Pan

   Pour in the red wine, scraping the bottom of the skillet to release any browned bits. Allow it to simmer until reduced by half.

5. 5

   Add Beef Stock

   Stir in the beef stock and bring to a simmer. Continue to cook until the sauce thickens slightly, about 10-15 minutes.

6. 6

   Finish the Sauce

   Remove from heat and whisk in the butter and fresh thyme. Season with salt and pepper to taste.

7. 7

   Serve

   Plate the rested filet mignon and drizzle the mushroom demi glace over the top. Serve immediately.