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Filet Mignon with crispy mushrooms and Parmasan cheese
31
May
May
Filet Mignon Crusted With Mushrooms & Parmesan
- Category: bbq
- Cuisine: us
Description
by Peter Armellino, Chef, Plumed Horse, Saratoga, California
Ingredients
Scale
- 4 (6-ounce) grassfed filet mignon steaks
- 1 pound sliced button mushrooms (or substitute wild mushrooms of your choice)
- 2 sprigs thyme
- 2 cloves garlic
- ½ cup Parmesan cheese, shredded
- 3 ounces butter (plus extra for toping steaks)
- 2 tablespoons crème fraîche
- 1 small bunch chives, minced
- ½ cup bread crumbs
Instructions
- Over medium-high heat, sauté mushrooms in butter with thyme and garlic until dry. Turn them out onto a cutting board and chop finely. Transfer the mushrooms into a mixing bowl and add Parmesan cheese, crème fraîche and minced chives; adjust seasoning and reserve.
- Preheat bbq to 375°F.
- Pat steaks dry with a paper towel and season with salt and pepper. In a cast iron pan or on the grill, sear over high heat for about 1 minute per side. Transfer to an oven-safe dish.
- Top each steak with the mushroom mixture. Smooth a flat surface on the top, sprinkle with bread crumbs, and drizzle with olive oil or melted butter.
- Roast in bbq until desired temperature.
