Print

Grilled Filet Mignon with Porcini Bordelaise

Grilled Filet Mignon with Porcini Bordelaise
Print Recipe

Grilled Filet Mignon with Porcini Bordelaise is a rich steak dinner with tender beef, creamy mashed potatoes, garlicky spinach, and a glossy sherry mushroom sauce. It feels special enough for a cozy dinner at home, but the steps are simple and organized so everything comes together without rushing.

Ingredients

Scale

For the Filet Mignon:

  • 2 filet mignon steaks, 6 to 8 oz each
  • 2 tbsp olive oil
  • 2 tbsp butter
  • 3 garlic cloves, smashed
  • 2 sprigs fresh thyme
  • Salt, to taste
  • Black pepper, to taste

Mashed Potatoes:

  • 4 Yukon Gold potatoes, peeled and cubed
  • 4 tbsp butter
  • ½ cup heavy cream
  • Salt, to taste
  • Black pepper, to taste

Sautéed Spinach:

  • 4 cups fresh spinach
  • 2 cloves garlic, minced
  • 1 tbsp olive oil

Porcini Sherry Bordelaise:

  • 1 oz dried porcini mushrooms
  • 1 shallot, minced
  • 1 tbsp butter
  • ½ cup dry sherry
  • 1 cup beef stock
  • 1 tsp Worcestershire sauce
  • 1 tsp fresh thyme
  • 1 small knob butter, optional for finishing

Instructions

  1. Soak the mushrooms: Place the dried porcini mushrooms in a small bowl and cover with warm water for 10 mins. Lift them out, chop if needed, and save a few tablespoons of the clean soaking liquid.
  2. Cook the potatoes: Add the potatoes to salted boiling water and cook for 15 to 18 mins, until fork tender. Drain well, then mash with butter, warm heavy cream, salt, and black pepper until smooth.
  3. Make the sauce: Melt butter in a small saucepan over medium heat, then cook the shallot for 2 to 3 mins until softened. Add the porcini mushrooms, sherry, beef stock, Worcestershire sauce, thyme, and a splash of clean porcini soaking liquid, then simmer until reduced by half and glossy.
  4. Grill the steaks: Pat the filet mignon dry and season generously with salt and black pepper. Grill or sear over high heat for 3 to 4 mins per side for medium rare, then add butter, smashed garlic, and thyme during the final minute and baste the steaks.
  5. Sauté the spinach: Warm olive oil in a skillet over medium heat, add minced garlic, and cook for 30 seconds. Add spinach and toss for 2 to 3 mins, just until wilted and bright green.
  6. Rest and serve: Rest the steaks for 5 mins before plating. Spoon mashed potatoes onto plates, add spinach, place the filet on top, and finish with the porcini sherry bordelaise.

Notes

Pat the steaks very dry before cooking so they sear instead of steaming. Reduce the bordelaise until it lightly coats a spoon, because a thin sauce will run across the plate instead of clinging to the steak. Store leftovers in separate airtight containers in the fridge for up to 3 days.

Nutrition

Keywords: : filet mignon bordelaise

Find it online: https://thesavorymama.com/grilled-filet-mignon-with-porcini-bordelaise/