Recipe of Speedy Wagyu Fillet Mignon with Mushroom Pan Sauce

Hello everybody, it is Brad, welcome to my recipe site. Today, I will show you a way to make a special dish, How to Make Ultimate Wagyu Fillet Mignon with Mushroom Pan Sauce. It is one of my favorites food recipes. This time, I'm gonna make it a bit tasty. This is gonna smell and look delicious.

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Many things affect the quality of taste from Wagyu Fillet Mignon with Mushroom Pan Sauce, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Wagyu Fillet Mignon with Mushroom Pan Sauce delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

To begin with this recipe, we must prepare a few ingredients. You can have Wagyu Fillet Mignon with Mushroom Pan Sauce using 10 ingredients and 3 steps. Here is how you can achieve it.

Ingredients and spices that need to be Take to make Wagyu Fillet Mignon with Mushroom Pan Sauce:

1. 2 Fullblood Wagyu Fillet Mignon Steaks
2. Grapeseed Oil (any high-temperature oil will work)
3. Kosher Salt and Fresh Ground Black Pepper
4. 1 Tablespoon Butter
5. 1 Medium Size Shallot, Sliced
6. 1 Cup Mushrooms, Sliced (use your mushroom of choice – Button, Shiitake, Crimini, Oyster, Chanterelle, etc.)
7. 1 Tablespoon Fresh Sage, Minced
8. 1 Tablespoon Fresh Parsley, Minced
9. 4 Ounces Dry Sherry
10. 4 Ounces Heavy Cream

Steps to make to make Wagyu Fillet Mignon with Mushroom Pan Sauce

1. COOKING INSTRUCTIONS: FULLBLOOD WAGYU Fillet MIGNON STEAKS Heat a sauté pan. Once heated, add enough grapeseed oil to coat the bottom of the pan.Season the Fillet Mignon with kosher salt and fresh ground black pepper. Once the pan is hot (the oil should shimmer), add the Fillet Mignon steaks. Cook for 3-5 minutes on each side, depending on desired doneness (rare, medium-rare, medium, etc.).Remove the steaks and set aside.
2. COOKING INSTRUCTIONS: MUSHROOM PAN SAUCE Place the hot pan (once the steaks have been removed) over moderate heat. Add sliced shallot, along with a 1 tablespoon of butter. When the butter melts, and the shallots have cooked down a little, add sliced mushrooms. Sauté the mushrooms for a few minutes.Then, deglaze the pan with dry sherry, and reduce to about 2 tablespoons of liquid. Add 4 ounces of heavy cream to the pan, and reduce that by half (or a saucy consistency).
3. COMBINING THE Fillet MIGNON STEAKS AND MUSHROOM PAN SAUCE Season the pan sauce with kosher salt and cracked black pepper.Add the minced sage and parsley. Then, add the cooked Fullblood Wagyu Fillet Mignon back into the pan to warm.Serve and enjoy!

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