Filet with Onions and Mushrooms

SLICED FILET with Onions & Mushrooms
Capital Grille Recipe

4 (10 oz.) filet mignon
seasoning salt as needed
1/2 pound cippolini onions
2 portobello mushrooms
1 cup shitake mushrooms
1 cup oyster mushrooms
1 cup crimini mushrooms
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
3 tablespoons fig essence
1/2 cup au jus

Preheat the grill. Begin by removing the steams off of the shitake mushrooms and the oyster mushrooms.Slice the mushrooms thick and approximately the same size for even cooking. Set aside.

Liberally season each steak with seasoning salt and cook to the desired

temperature; rare, medium rare, etc. While the steak cooks, place Cipollini onions and mushrooms in a hot saute pan preferably not Teflon coated. Once the mushrooms begin to soften and give off moisture, add in the salt, pepper and fig essence and toss to coat.

Slice filet into 5 or 6 slices. Arrange the onion and mushroom mixture on the center of the plate and fan out the filet over the top of the mixture. Pour au jus around the steak and serve.

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