Filet Mignon Sorrentine

This classic Italian-inspired filet mignon dish pairs tender beef

with sautéed eggplant, spinach, and a rich Marsala demi-glace.

Restaurant-quality, but completely doable at home.

⏱ Time: 45 minutes

🍽 Serves: 2

Ingredients

Beef & Vegetables

• • 1 lb filet mignon (2 pieces)

• • ½ shallot, diced

• • ¼ lb baby Bella mushrooms, sliced

• • ½ eggplant, peeled and sliced

• • 1 small bag spinach

• • 2 slices mozzarella

• • Marsala wine

• • Olive oil

• • Demi-glace

Marsala Sauce

• ½ cup Marsala wine

• 1 tbsp tomato paste

• Demi-glace (see below)

Demi-Glace

• Unsalted beef stock

• Brown roux (see below)

Instructions

Cook the Filet

1. Preheat oven to 350°F.

2. Heat olive oil in a pan until hot but not smoking.

3. Sear the filets on both sides until well browned.

4. Transfer to the oven and roast for 15–20 minutes, depending on doneness.

5. During the last 5 minutes, top each filet with a slice of mozzarella and return to the oven to melt.

Prepare the Vegetables & Sauce

1. In the same pan, add more olive oil if needed and sauté the eggplant slices until tender and lightly golden. Remove and set aside.

2. Add shallots to the pan. Cook until translucent.

3. Add mushrooms, seasoning lightly, and sauté until just cooked.

4. Deglaze with Marsala wine and reduce by about 75%.

5. Stir in spinach. You can cover briefly to help it wilt.

6. Add demi-glace and tomato paste, stirring to combine. Simmer gently.

Assembly

1. Layer eggplant on the plate.

2. Spoon spinach-mushroom Marsala sauce over the eggplant.

3. Place the filet mignon on top.

4. Finish with additional sauce.

Brown Roux

Melt ¼ lb butter in a saucepan over low heat.

1. Stir in ½ cup flour.

2. Cook gently, stirring occasionally, until the roux turns deep brown — about 20 minutes.

   • If you’re worried about burning it, stop at a blonde roux (about 4 minutes) and darken later with Gravy Master if needed.

Demi-Glace

Reduce unsalted beef stock by half.

1. If using salted stock, reduce by only 20% to avoid excess salt.

2. Over medium-low heat, add hot stock to the roux half a ladle at a time, whisking quickly.

3. Allow the sauce to thicken between additions.

   • If it thins too much, pause and let it cook down.

4. Simmer a few minutes. Skim off flour that rises to the surface.

   • Tilting the pan slightly helps the flour collect on one side for easier skimming.

Notes from the Kitchen

• This dish is all about control, not speed — especially the roux.

• Marsala reduction should be syrupy before adding the demi-glace.

• Serve with nothing more than a glass of red wine — it doesn’t need help