Filet Mignon

Actually, calling center-cut UDSA Prime beef tenderloin 'filet mignon' doesn't do it justice.

A couple times a year, AJ's Fine Foods has them on sale and I buy a bunch and freeze them.  When cooked to perfection, you can cut them with a fork. The trouble with tenderloins is that – while they are very tender – they are not the most flavorful cut of beef.  As a result, I'm always looking forways to add just a little flavor.

This one was adapted from a recipe in Patsy's Cookbook, published by the famous Patsy's Restaurant in New York City.

1/4 pound white button mushrooms, cleaned and sliced
1/2 medium yellow onion, diced
1/8 pound prosciutto, cut into 1/4-inch dice
1/3 cup beef broth
1/2 cup Madera wine
2 tablespoons unsalted butter
1/4 cup Italian Parsley
2 filet mignons
Olive oil 

Preheat the oven to 500F. LIghtly oil a roasting pan or baking dish.  Salt and pepper the filets and place them in the pan.

Blanche the mushrooms in boiling water for 2 minutes. Add some oil to a saute pan and saute the onions over medium heat until starting to brown  Add the prosciutto and mushrooms.  Saute for 2 minutes. Add the beef broth, wine, butter, and parsley. Stir to combine and bring to a boil.  Then reduce the heat to low and simmer for 3-5 minutes.  Remove from the heat and set aside.

When the oven is up to temperature, put the filets in the oven. After 7-8 minutes turn the filets over. Let them cook until the desired level of doneness is achieved. 

SPoon the sauce over the filets and put them back in the oven for 2-3 minutes  to reheat the sauce.

Serve.