Fried Dry Aged Angus Beef Filet Medaillons With Mushrooms Recipe

Allow me to introduce you to a culinary masterpiece that’s bound to ignite your senses: the Fried Dry Aged Angus Beef Filet Medaillons Natural With Mushrooms. There’s something truly magical about this dish—the way it transforms prime Angus beef into a symphony of tenderness and pairs it with the earthy allure of sautéed mushrooms. 

As I recount my experience with this exceptional recipe, I can’t help but marvel at how it takes simple ingredients and turns them into an unforgettable feast that’s as impressive as any gourmet restaurant creation.

Why You’ll Want to Try This Recipe

Picture this: a succulent Angus beef filet, perfectly fried to medium-rare perfection—that’s an art in itself. Each bite is a harmonious blend of melt-in-your-mouth tenderness and a subtle kick of seasoning. But that’s just the beginning. 

The dish then takes on a flavorful twist with the addition of mushrooms. These little wonders bring a rich, earthy depth that complements the beef impeccably. The result? A gastronomic experience that lingers in your memory. This recipe is my go-to for those special evenings when I want to treat myself or impress my guests. And trust me, once you taste the symphony of flavors here, you’ll be just as captivated.

Key Ingredients You’ll Need

1. Dry Aged Angus Beef Filet Medaillons: These are the stars of the show, known for their exceptional tenderness and robust flavor due to the aging process.
2. Salt and Freshly Ground Black Pepper: These simple yet vital seasonings enhance the natural flavors of the beef.
3. Vegetable Oil: Used for frying the beef and creating that delicious outer crust.
4. Unsalted Butter: Adds richness and depth to the sautéed mushrooms.
5. Sliced Mushrooms: Cremini or shiitake mushrooms bring an earthy, umami essence to the dish.
6. Garlic: Minced garlic adds aromatic complexity to the mushrooms.
7. Beef or Chicken Broth: Creates a savory base for the mushroom sauce.
8. Heavy Cream: Adds luxurious creaminess to the sauce.
9. Fresh Parsley: Chopped parsley offers a burst of color and a hint of freshness.

Instructions

Prepare the Filet Medaillons:

• Season the Angus beef filet medaillons with a generous sprinkle of salt and freshly ground black pepper on both sides.

Sear the Filet Medaillons:

• Heat vegetable oil in a skillet over medium-high heat until it shimmers.
• Add the seasoned beef medaillons and sear for about 3–4 minutes on each side, achieving a mouthwatering medium-rare. Adjust time for desired doneness.
• Once done, transfer the medaillons to a plate and cover with foil to keep warm.

Create the Mushroom Sauce:

• Melt unsalted butter in the same skillet.
• Sauté sliced mushrooms and minced garlic until they turn golden and tender.
• Pour in beef or chicken broth, letting it simmer for a minute to develop flavors.

Add the Creamy Finish:

• Lower the heat and stir in heavy cream, crafting a velvety sauce that envelops the mushrooms.

Plate and Serve:

• Arrange seared Angus beef filet medaillons on plates.
• Spoon mushroom sauce generously over the medaillons, ensuring each bite is coated.

Enjoy the Culinary Symphony:

• Relish the delightful interplay of flavors and textures as you savor the tender Angus beef harmonizing with the savory mushroom sauce. This dish truly creates a symphony on your palate, one you’ll want to experience time and again.

Fried Dry Aged Angus Beef Filet Medaillons With Mushrooms

Indulge in the exquisite delight of Fried Dry Aged Angus Beef Filet Medaillons Natural With Mushrooms, a culinary masterpiece that elevates the noble Angus beef to unparalleled heights. With the succulent tenderness of perfectly fried filet medallions and the earthy allure of mushrooms, this dish is a symphony of flavors that's sure to captivate your taste buds. Immerse yourself in the world of fine dining right at home with this unforgettable creation.

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Cook Time 30 minutes mins

Total Time 30 minutes mins

Course Main Course

Cuisine Global Fusion

Servings 2

Calories 380 kcal

Equipment

• Skillet or frying pan
• Tongs
• Chef's knife
• Cutting board

Ingredients

  

• 2 Dry Aged Angus beef filet medallions about 6 oz each
• Salt and freshly ground black pepper
• 2 tablespoons vegetable oil
• 2 tablespoons unsalted butter
• 1 cup sliced mushrooms such as cremini or shiitake
• 2 cloves garlic minced
• 1/4 cup beef or chicken broth
• 2 tablespoons heavy cream
• Fresh parsley chopped (for garnish)

Instructions

 

Prepare the Filet Medaillons:

• Start by seasoning the Angus beef filet medaillons generously with salt and freshly ground black pepper on both sides.
• Heat the vegetable oil in a skillet or frying pan over medium-high heat until it’s shimmering but not smoking.

Sear the Filet Medaillons:

• Carefully add the seasoned beef medaillons to the hot skillet. Let them sear undisturbed for about 3-4 minutes on each side for a perfect medium-rare, adjusting the time based on your desired level of doneness.
• Once they’re beautifully browned and cooked to your preference, use tongs to transfer the medaillons to a plate and cover them loosely with foil to keep warm.

Create the Mushroom Sauce:

• In the same skillet, melt the unsalted butter. Add the sliced mushrooms and minced garlic, and sauté them until they’re golden and tender.
• Pour in the beef or chicken broth and let it simmer for a minute or two to allow the flavors to meld.

Add the Creamy Finish:

• Lower the heat to medium-low and stir in the heavy cream, creating a luscious and creamy sauce that envelopes the mushrooms.

Plate and Serve:

• Arrange the seared Angus beef filet medaillons on serving plates.
• Spoon the mushroom sauce generously over the medaillons, ensuring each bite is infused with the rich flavors.
• Garnish with freshly chopped parsley for a touch of color and vibrancy.

Enjoy the Culinary Symphony:

• Delight in the tantalizing contrast of the tender Angus beef and the savory mushroom sauce that marries beautifully on your palate.

Notes

Tips:

• For the best results, ensure your beef medaillons are at room temperature before cooking.
• Adjust the searing time based on the thickness of the medaillons and your desired level of doneness.
• You can customize the sauce by adding a splash of wine or a dash of Dijon mustard for extra complexity.

 

Nutrition (per serving):

• Calories: 380 kcal
• Fat: 26g
• Carbohydrates: 5g
• Protein: 28g

Keyword angus beef

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