Merlot Mushroom Filet
It’s the last big deal of the holidays………New Years Eve!!!!
In New Years Eve’s past, Tim and I have always worked. When you are in the restaurant business, New Years Eve is a big deal………for customers! For those of us who work on New Years Eve, we call it amateur night. Those who only come out on New Years Eve and celebrate a bit to much!… if you know what I mean!
This year, we get to celebrate at home…….woot woot!!!! For any special occasion I always think of a steak……..for me, nothing beats a filet mignon. It’s tender and juicy (if cooked right)…….but, it is rather pricy…….ok, it’s really expensive, but you don’t eat it everyday, so on the eve of a new year we splurge.
Truth be told, we got a gift card from Omaha Steaks, so ours were free, well, not free……..when you go to their site, and see all the great offers…….lets just say, we went over the amount on our gift card. We were not disappointed in the purchase, the steaks were/are great!
For this recipe, we used two of our 6 oz. filets. Cooking steak can be a tricky business, and who wants to ruin a steak you paid good money for???? Of course no one does! I searched and came up with what has turned out to be the perfect cooked filet and it uses one of my favorite cooking vessels…….the cast iron skillet!!!!!
Preheat your oven to 400 degrees. Heat a cast iron skillet over high heat for about 5 minutes, or until it is screaming hot. This kills Tim, as he is a low and slow cook, and I am a high heat quick cook. He is forever telling me to turn down the heat.
Season your steaks and give them a light brush of oil. Sear all side of the steaks………do your self a favor, just take the battery out of your smoke alarm……this does create a bit of smoke, and by that I mean you will need a fog horn….lol…….just remember to put the battery back in your alarm…….. then place the cast iron skillet in the oven for 8-12 minutes depending on your preferred doneness. When you take them out of the oven let them set at least 5 minutes to rest……..it lets all the juices stay in the meat, keeping the steak super juicy and not dry.
With steak you need a really excellent potato. I found a recipe from The Cafe Sucre Farine, its a beautiful blog with wonderful recipes. While my potatoes are not quite as pretty as Scott and Chris’s, they were a perfect complement to the Merlot Mushroom Filet. The recipe is posted below or check out the site by clicking the link above.
I wanted to share this recipe with you so you can have your own special occasion, we had “New Years Eve” dinner on Sunday. The Merlot Mushroom Filet was a special occasion for us…….let it be your special occasion meal too!
- 2 - 6 ounce filet mignon
- Steak Seasoning
- 1 teaspoon oil
- 4-5 cremini mushrooms quartered
- 1 teaspoon coconut oil
- 1 shallot sliced
- ½ cup merlot
- 1 tablespoons balsamic vinegar
- 1 t honey
- 1 t fresh thyme
- Season filets with your favorite steak seasoning or salt and pepper. Heat a cast iron skillet over high heat for 5 minutes. Sear filets on all side. It will take about 2 minutes per side to get a nice sear. Place cast iron skillet in 400* oven for 8-12 minutes depending on your desired doneness.
- Remove steaks from oven and place on a warmed plate and cover with foil to let rest.
- In the same cast iron skillet, melt coconut oil over medium high heat. Add mushrooms and shallots. Cook, stirring frequently until mushrooms are starting to caramelize.
- Add merlot to deglaze the pan stirring to release all the brown bits from the skillet. Add vinegar and honey and reduce until syrupy about 5 minutes. Stir in thyme.
- Place steak on serving plate and spoon mushrooms over dividing between steaks.
- 1 medium sweet potatoes, peeled and cut into 2 inch pieces
- 5-6 medium russet or golden potatoes, peeled and cut into 2 inch pieces
- 6 medium cloves garlic
- 3 ounces goat cheese
- 1-2 teaspoons sea salt, to taste
- ½ cup shredded Parmesan cheese
- 2 tablespoons butter
- ½-1 cup milk
- 1 tablespoon melted butter
- sweet paprika
- finely sliced fresh chives or finely chopped fresh rosemary, for garnish, if desired
- Combine potatoes, both kinds, and garlic in a medium-large pot and cover with water. Bring to a boil, then reduce to simmer and cook until potatoes are very tender, about 15-20 minutes. Drain well and return to pot.
- Add goat cheese, butter, and milk (start with ½ cup) and mash with a potato masher till smooth and fluffy. Do not overbeat or potatoes will become gummy. Add more milk as needed. If you’re going to swirl the potatoes you will need to add a bit more milk, probably close to the whole cup so that you can easily pipe them.
- Stir in Parmesan and either serve immediately or, if you plan to do the swirled potatoes, proceed with step 4 and 5.
- Butter 12 small dishes or ramekins generously. Cut a small snip off of the corner of a large heavy-duty zippered plastic bag and insert a large star decorator tip into opening. (I use a Wilton 1M tip and spread the points just a bit to make the opening larger.)
- After potatoes are cooked and mashed, allow them to cool for about 10-15 minutes, then spoon them into the prepared bag, close the zippered top and pipe into the 12 small bowls, as equally as possible. Drizzle with the melted butter, sprinkle with a bit of paprika and bake at 350˚F for about 15-20 minutes or until starting to turn golden. Sprinkle with fresh chives or rosemary and serve immediately.
- To freeze, proceed with recipe through step 5 but do not bake. Place bowls of piped potato swirls on baking sheet and freeze, uncovered. After an hour, wrap well with plastic wrap or foil. (This will keep the swirls from getting crushed.) When ready to bake, remove potatoes from freezer and place on baking sheet. Bake at 350˚F for about 25-30 minutes or until beginning to turn golden. Sprinkle with fresh chives or rosemary and serve immediately.
- Servings: 12 Swirls