filet mignon with truffled mushroom ragout

This dish — rosy steaks smothered in mushrooms fragrant with a drizzle of truffle oil — is positively swoon-worthy. What to drink: A good Merlot, such as the 1999 Wente Crane Ridge Reserve.Filet mignon is a steak cut of beef taken from the tenderloin, or psoas major of the steer or heifer.Filet mignon is a steak cut The fillet is considered to be the most tender cut of beef, and the most expensive. The average steer or heifer provides no more than 4-6 pounds of filet. Because the muscle is non-weight bearing, it receives very little exercise, which makes it tender.



ingredients

3 tablespoons butter
1 garlic clove, chopped
1/2 teaspoon dried marjoram
12 ounces crimini or button mushrooms, quartered
1/3 cup canned low-salt chicken broth
1/3 cup dry red wine
3 tablespoons whipping cream

1 1/2 teaspoons peanut oil
2 1-inch-thick filet mignons (about 6 ounces each)
1/2 teaspoon truffle oil*

Preparation

Melt butter in large nonstick skillet over medium heat. Add chopped garlic and marjoram; sauté 30 seconds. Add mushrooms; toss to coat with butter. Sprinkle with salt. Cover and cook until mushrooms have released their juices, about 13 minutes. Add chicken broth, wine, and whipping cream and bring to boil. Cook uncovered until mushrooms are tender and sauce coats mushrooms, about 5 minutes. Season mushroom ragout to taste with salt and pepper. (Ragout can be made 3 hours ahead. Cover skillet and refrigerate.

Heat heavy medium skillet over high heat until hot. Add peanut oil and tilt skillet to coat evenly. Sprinkle steaks with salt and pepper. Add to skillet and cook to desired doneness, about 4 minutes per side for medium-rare. Transfer steaks to plates. Rewarm mushroom ragout in skillet over medium heat, stirring frequently. Spoon ragout partially over steaks and onto plates. Drizzle mushrooms on each plate with 1/4 teaspoon truffle oil.