Filet Mignon Sorrentine

Filet Mignon Sorrentine

This beautiful Italian beef dish is served over spinach and eggplant and topped with cheese and a Marsala sauce.

Filet Mignon Sorrentine

  • 1 lb (2 pieces) Filet Mignon
  • 1/2 Shallot diced
  • 1/4 lb Baby Belle Mushrooms sliced
  • 1/2 Eggplant – peeled, sliced into 1/2 inch rounds
  • 1/2 cup Marsala Wine
  • Small bag Spinach
  • 2 slices Mozzarella cheese
  • 1/2 cup Olive Oil
  • Demi-Glace
  • Beef stock – Unsalted
  • 1 tbsp tomato paste
  • Brown Roux
  • 1/2 cup Flour
  • 1/4 lb Butter

Takes ,
serves 2.

  1. Sear both sides of filets in hot, not smoking, oil.
    Move to pan and place in oven at 350 degrees for 15-20 minutes. Top with cheese five minutes before done.

    Add a little more oil to the pan and saute eggplant.

    Place on the side. Add shallots to oil, add more oil if needed. When translucent, add more oil and mushrooms.

    When mushrooms are lightly cooked, add Marsala wine and let reduce by 75%.

    Add spinach and stir. You can cover to steam the spinach if you want.
    Add Demi-Glace to the pan.

    Layer the eggplant on the plate, top with spinach mushroom sauce. Place Filet Mignon on top and cover with the rest of the sauce.

  2. Roux
    Melt butter in a saucepan. Add flour. Cook on low heat stirring occasionally. For the demi-glace, we want to make this a brown roux so you need to cook it about 20 minutes. If you’re worried you might burn it, which happens often, make a blonde roux that takes about four minutes to cook. You can always add Gravy Master if the sauce is too light.
  3. Demi-glace
    Reduce the unsalted beef stock by half. If you can’t find unsalted, just reduce it by 20% or it will get too salty. Add the stock to the hot roux, on med-low heat, half a ladle at a time stirring quickly. If you add the stock too fast it will break and become watery. If it starts getting too watery after you add the stock, stir and wait until it cooks down a bit. It should thicken up again. Do this until you have the right consistency.
    Let simmer a few minutes, the flour will rise to the top and you can skim off. Putin the saucepan to one side will cause the flour to appear on the other side of the pan making it easier to skim.

Sear both sides of filets in hot, not smoking, oil.
Move to pan and place in oven at 350 degrees for 15-20 minutes. Top with cheese five minutes before done.

Add a little more oil to the pan and saute eggplant.

Place on the side. Add shallots to oil, add more oil if needed. When translucent, add more oil and mushrooms.

When mushrooms are lightly cooked, add Marsala wine and let reduce by 75%.

Add spinach and stir. You can cover to steam the spinach if you want.
Add Demi-Glace to the pan.

Layer the eggplant on the plate, top with spinach mushroom sauce. Place Filet Mignon on top and cover with the rest of the sauce.

Roux
Melt butter in a saucepan. Add flour. Cook on low heat stirring occasionally. For the demi-glace, we want to make this a brown roux so you need to cook it about 20 minutes. If you’re worried you might burn it, which happens often, make a blonde roux that takes about four minutes to cook. You can always add Gravy Master if the sauce is too light.

Demi-glace
Reduce the unsalted beef stock by half. If you can’t find unsalted, just reduce it by 20% or it will get too salty. Add the stock to the hot roux, on med-low heat, half a ladle at a time stirring quickly. If you add the stock too fast it will break and become watery. If it starts getting too watery after you add the stock, stir and wait until it cooks down a bit. It should thicken up again. Do this until you have the right consistency.

Let simmer a few minutes, the flour will rise to the top and you can skim off. Putin the saucepan to one side will cause the flour to appear on the other side of the pan making it easier to skim.

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