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.
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.
- Calories: 380 kcal
- Fat: 26g
- Carbohydrates: 5g
- Protein: 28g