Filet Me Down Recipe

Time45m

Serves2

pan seared 8 oz filet, sauteed garlic porcini mushroom & celery root ragout, topped with a garlic, rosemary and green peppercorn infused olive oil.

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Ingredients

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1
Prepare the Ragout
In a skillet, heat 2 tablespoons of olive oil over medium heat. Add chopped garlic and sauté until fragrant, about 1 minute. Add the porcini mushrooms and celery root, cooking until tender, about 5-7 minutes. Season with salt and black pepper, then set aside.
2
Cook the Filet
Season the filet mignon with salt and black pepper. In a separate skillet, heat 1 tablespoon of olive oil over high heat. Sear the filet for 3-4 minutes on each side for medium-rare, or until desired doneness. Remove from heat and let it rest for a few minutes.
3
Prepare the Infused Olive Oil
In a small saucepan, combine the remaining olive oil, fresh rosemary, and green peppercorns. Warm gently over low heat for about 5 minutes to infuse the flavors. Do not let it smoke.
4
Plate the Dish
On a plate, spoon the mushroom and celery root ragout. Place the rested filet mignon on top of the ragout. Drizzle the garlic rosemary peppercorn infused olive oil over the filet and serve immediately.