Sometimes you just need to acknowledge that something is perfect, accept it, and move on. I feel that way about certain novels (Jonathan Franzen’s The Corrections), songs (the new Grizzly Bear single among them), paintings (Cy Twombly’s scribbles), and now this recipe. Give me a nice cut of tender beef, just barely cooked with good coarse salt, top it with a rich, earthy, and buttery truffle mushroom sauce, and you will see me in my most pure and childlike state of happiness.
For how amazing the finished product is, this recipe is so quick and so easy. The only way you can really ruin it is by overcooking your filet. Let me caution you: with meat as good as this, less is more. Did I mention not to overcook it?
As a side-note, we fed ten people Costco-bought filet mignon for under $60, and still had some left over. The cuts were generous and fresh, though they needed a little trimming. Last time I bought filet mignon, I spent nearly $50 at Whole Foods for two small cuts. Granted, the Whole Foods steaks were phenomenal, but the Costco filets weren’t that far behind, especially considering the price. In case you didn’t know:
I love Costco.
Filet Mignon with Truffle Mushroom Ragout
For mushroom ragout:
- 3 tablespoons butter
- 1 garlic clove, chopped
- 1/2 teaspoon dried marjoram
- 12 ounces crimini or button mushrooms, quartered
- 1/3 cup canned low-salt chicken broth
- 1/3 cup dry red wine (use good wine if you can)
- 3 tablespoons whipping cream
For filet mignon:
- enough peanut oil or grapeseed oil to cover the bottom of the pan evenly
- 2 1-inch-thick filet mignons (about 6 ounces each)
- 1/2 teaspoon truffle oil
Melt butter in large nonstick skillet over medium heat. Add chopped garlic and marjoram; sauté 30 seconds. Add mushrooms; toss to coat with butter. Sprinkle with salt. Cover and cook until mushrooms have released their juices, about 13 minutes (longer if you have increased the proportions). Add chicken broth, wine, and whipping cream and bring to boil. Cook uncovered until mushrooms are tender and sauce coats mushrooms, about 5 minutes. Season mushroom ragout to taste with salt and pepper. (Ragout can be made 3 hours ahead. Cover skillet and refrigerate.)
Heat heavy medium skillet over high heat until hot. Add peanut oil and tilt skillet to coat evenly. Sprinkle steaks with salt and pepper if you like. Add to skillet and cook to desired doneness, about 4 minutes per side for medium-rare for smaller steaks, more for larger ones. Transfer steaks to plates. Quickly rewarm mushroom ragout in skillet over medium heat, stirring frequently, and stir in truffle oil. Spoon ragout partially over steaks and onto plates.