Filet Mignon Scaloppine Madeira With Wild Mushrooms Recipe

Cooking Directions

1. 1

   Prepare the Filet Mignon

   Slice the filet mignon into thin scaloppine (about 1/4 inch thick) and season both sides with salt and black pepper. Dredge the slices lightly in flour, shaking off any excess.

2. 2

   Sear the Meat

   In a large skillet, heat the olive oil and 2 tablespoons of butter over medium-high heat. Add the filet mignon slices in batches and sear for about 2-3 minutes on each side until browned. Remove from the skillet and set aside.

3. 3

   Sauté the Aromatics

   In the same skillet, add the remaining butter. Once melted, add the minced shallots and garlic. Sauté for 1-2 minutes until fragrant and translucent.

4. 4

   Cook the Mushrooms

   Add the sliced wild mushrooms to the skillet and cook for about 5-7 minutes until they are softened and slightly browned.

5. 5

   Deglaze and Add Liquids

   Pour in the Madeira wine and scrape up any browned bits from the bottom of the skillet. Let it simmer for about 2 minutes, then add the beef broth and bring to a gentle simmer.

6. 6

   Finish the Dish

   Return the seared filet mignon to the skillet and cook for an additional 3-5 minutes, allowing the flavors to meld and the meat to heat through.

7. 7

   Garnish and Serve

   Sprinkle with chopped fresh parsley before serving. Enjoy your Filet Mignon Scaloppine Madeira with Wild Mushrooms!