Filet Mignons with Sage-Buttered Mushrooms and Black Pepper Polenta
By America's Test KitchenPublished on October 15, 2019
Time
30 minutes
Yield
Serves 4
Ingredients
3 cups water 2 teaspoons pepper, divided¾ cup instant polenta 2 ounces Parmesan cheese, grated (1 cup)6 tablespoons unsalted butter, divided1 ¼ teaspoons table salt, divided4 (6- to 8-ounce) center-cut filets mignons 1 pound cremini mushrooms, trimmed and sliced thin1 tablespoon minced fresh sage 2 garlic cloves, minced
Before You Begin
You can substitute white mushrooms for the cremini, if you like.
Instructions
- Bring water and 1½ teaspoons pepper to boil in large saucepan over high heat. Whisk in polenta, reduce heat to medium-low, and cook until thickened, about 3 minutes. Off heat, stir in Parmesan, 2 tablespoons butter, and ½ teaspoon salt. Cover to keep warm.
- Meanwhile, pat steaks dry with paper towels and sprinkle with ½ teaspoon salt and remaining ½ teaspoon pepper. Melt 1 tablespoon butter in 12-inch nonstick skillet over medium-high heat. Add steaks and cook, flipping every 2 minutes, until meat registers 125 degrees (for medium-rare), 10 to 12 minutes. Transfer to plate and tent with aluminum foil.
- Melt 2 tablespoons butter in now-empty skillet. Add mushrooms and remaining ¼ teaspoon salt and cook until mushrooms are well browned, about 6 minutes. Off heat, stir in sage, garlic, and remaining 1 tablespoon butter until mushrooms are well coated. Serve steaks with polenta and mushrooms.
Time
30 minutesYield
Serves 4Ingredients
3 cups water
2 teaspoons pepper, divided
¾ cup instant polenta
2 ounces Parmesan cheese, grated (1 cup)
6 tablespoons unsalted butter, divided
1 ¼ teaspoons table salt, divided
4 (6- to 8-ounce) center-cut filets mignons
1 pound cremini mushrooms, trimmed and sliced thin
1 tablespoon minced fresh sage
2 garlic cloves, minced
Ingredients
3 cups water
2 teaspoons pepper, divided
¾ cup instant polenta
2 ounces Parmesan cheese, grated (1 cup)
6 tablespoons unsalted butter, divided
1 ¼ teaspoons table salt, divided
4 (6- to 8-ounce) center-cut filets mignons
1 pound cremini mushrooms, trimmed and sliced thin
1 tablespoon minced fresh sage
2 garlic cloves, minced
Ingredients
3 cups water
2 teaspoons pepper, divided
¾ cup instant polenta
2 ounces Parmesan cheese, grated (1 cup)
6 tablespoons unsalted butter, divided
1 ¼ teaspoons table salt, divided
4 (6- to 8-ounce) center-cut filets mignons
1 pound cremini mushrooms, trimmed and sliced thin
1 tablespoon minced fresh sage
2 garlic cloves, minced
Why This Recipe Works
Frequently flipping the filets in the skillet ensures even cooking.
Before You Begin
You can substitute white mushrooms for the cremini, if you like.
Instructions
- Bring water and 1½ teaspoons pepper to boil in large saucepan over high heat. Whisk in polenta, reduce heat to medium-low, and cook until thickened, about 3 minutes. Off heat, stir in Parmesan, 2 tablespoons butter, and ½ teaspoon salt. Cover to keep warm.
- Meanwhile, pat steaks dry with paper towels and sprinkle with ½ teaspoon salt and remaining ½ teaspoon pepper. Melt 1 tablespoon butter in 12-inch nonstick skillet over medium-high heat. Add steaks and cook, flipping every 2 minutes, until meat registers 125 degrees (for medium-rare), 10 to 12 minutes. Transfer to plate and tent with aluminum foil.
- Melt 2 tablespoons butter in now-empty skillet. Add mushrooms and remaining ¼ teaspoon salt and cook until mushrooms are well browned, about 6 minutes. Off heat, stir in sage, garlic, and remaining 1 tablespoon butter until mushrooms are well coated. Serve steaks with polenta and mushrooms.
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