Filet Mignon on Toast Points with Mushrooms,
Garlic and Burgundy Wine Sauce
Chef Christopher Miller of Bobby Van’s Steakhouse –
New York, NY
Adapted by StarChefs
Yield: 20 Servings
Ingredients:
- 1 quart veal stock
- 1 cup red wine
- ½ cup sliced garlic
- 1 pound crimini mushrooms
- 1 pound shiitake mushrooms
- 1 pound button mushrooms
- 1 pound oyster mushrooms
- Cornstarch
- 20 (1-2 ounce) slices filet mignon
- 1 loaf bread, for toast points
Method:
In medium stockpot, combine veal stock and red wine. Set over medium
flame and reduce by half. In separate pot, lightly sauté garlic.
Slice mushrooms thin. Add mushrooms to garlic and sauté approximately
5 minutes. Add stock reduction to medley of mushrooms and cook 15 minutes.
Thicken to taste with cornstarch. Serve thin slices of seared filet mignon
on toast points and top with mushroom sauce.
|
