Filet Mignon with (simple) Marchand de Vin Sauce
Total time: 30 minutes
This sauce in lovely with filet mignon, but use any tender steak that you like. Use a hot skillet or grill pan to cook quickly, adjusting time for desired degree of doneness. The sauce is simple, but intensely flavorful... And easier than the original.
- 4 slices beef tenderloin, each 1 inch thick (2.5cm), 14oz (420gr) total weight or other steak of choice
- 2oz (60gr) Prosciutto, about 3 slices, divided
- 2 shallots
- 4oz (120gr) mushrooms
- 2 cloves garlic
- 1 cup (8oz, 240ml) beef stock
- 1 cup (8oz, 240ml) red
- 1 tbs cornstarch dissolved in 2 tbs beef stock
- 2 tsp olive oil
- Clean mushrooms, reserve 6 - 7 caps for garnish.
- Finely chop shallots, garlic, remaining mushrooms and stems, 2 slices of Prosciutto.
- Put it all into a saucepan, add red wine and beef stock.
- Bring to a boil, reduce heat and keep at a hard simmer for 20 minutes. It should reduce by about 1/2.
- Strain liquid, discarding solids.
- Return sauce to pan and bring back to a boil.
- Add cornstarch mixture to sauce, stirring constantly until thickened and clear. Keep warm while you cook the steaks.
- Slice reserved mushroom caps and 1 slice Prosciutto.
- Heat oil in nonstick skillet over medium-high heat. Add mushrooms, Prosciutto, and sauté until browned, 3 - 4 minutes.
- Remove and set aside.
- Sauté beef 2 minutes per side for rare, (3 for medium rare) and remove. Adjust time for thicker or thinner steaks and remember: you can always put it back if it's not done enough.
- To serve:
- Spoon some sauce onto 2 plates. Place steaks on top and garnish with ham and mushrooms.
- Put the rest of the sauce in a sauce boat and serve on the side.