Classic Filet With Porcini Marsala Pan Sauce Recipes

PAN-SEARED PORK TENDERLOIN WITH ROSEMARY BALSAMIC AND ORANGE SAUCE

Steps:

• Preheat the oven to 375 degrees F.
• Mix 3 tablespoons olive oil, freshly ground black pepper, salt, orange zest, and minced rosemary in a small bowl. Rub the oil mixture all over the trimmed pork tenderloins and place them in a large baking dish. Cover and let the pork marinate 20 minutes.
• Heat the remaining 3 tablespoons oil in a large skillet over medium-high heat. Add the pork and sear, cooking until browned on all sides. Remove the pork tenderloins from the skillet and place into an oven-safe dish; cover. Roast the pork until a meat thermometer inserted into the thickest part of the meat reads about 145 degrees F, about 15 minutes.
• For the pan sauce: Pour off the majority of the cooking fat leaving any browned bits in the pan. Heat the pan over medium-high heat and add the shallot and the wine. Continue cooking until most of the wine has cooked off, scraping the browned bits off the bottom of the pan.
• Add the broth and continue cooking until the sauce has reduced by half. Remove from the heat. Stir in the butter, one piece at a time, until fully incorporated.
• Stir in the balsamic vinegar, rosemary, orange zest, salt, and pepper, to taste. Let the pork rest for 10 minutes before slicing. Drizzle the pork with the balsamic pan sauce.
• After searing the pork tenderloins, pour off the majority of the cooking fat leaving any browned bits. Heat the pan over medium-high heat and add the shallots and wine. Continue cooking until most of the wine has cooked off, scraping the bits off the bottom of the pan.
• Add the broth or stock and continue cooking until the sauce has reduced by half. Remove the pan from the heat. Stir in the butter, 1 tablespoon at a time, until fully incorporated.
• Add the vinegar, fresh herbs, salt, and pepper, to taste. Spoon the sauce over the pork or meat and serve.

MARSALA SAUCE

Steps:

• Add olive oil to heavy hot saucepan. Add onions, garlic, mushrooms, saute until mushrooms are tender. Add flour and cook about 1 minute then deglaze pan with Marsala wine. Add beef stock and cook until thick and flavors are blended.

PETITE FILET WITH GORGONZOLA AND PORCINI MUSHROOM SAUCE

Steps:

• Preheat the oven to 350 degrees F.
• Sprinkle both sides of the beef with salt and pepper. Heat the olive oil in an oven-safe medium skillet over high heat. When the oil is hot, carefully place the filet in the pan. Cook until browned on both sides, about 3 to 4 minutes a side. Transfer the steak to the oven and bake until a meat thermometer reads 130 degrees F. for medium-rare, about 5 to 6 minutes. Remove the beef from the oven and let rest for 5 minutes.
• Heat the olive oil in a medium skillet over medium heat. Add the mushrooms and the shallots and cook until golden brown and tender, about 5 minutes. Add the thyme, white wine, salt, and pepper and continue to cook until all of the liquid has evaporated, about 5 more minutes.
• Meanwhile, put the Gorgonzola, mayonnaise, and mustard in a food processor and combine until smooth. Transfer the Gorgonzola mixture to the skillet with mushrooms and shallots. Gently stir the cheese mixture into the mushroom mixture.
• Slice the beef and serve topped with a dollop of the cheese sauce. Reserve leftover sauce for another use.

TARRAGON PAN SAUCE

Steps:

• To skillet add minced shallot and cook over moderate heat, stirring, for 1-2 minutes, or until softened. Add vinegar, wine and tarragon. Deglaze pan, scraping up brown bits, until reduced by half. Add chicken stock (have heated so that it comes to the boil quickly). Bring to a boil. Strain sauce into a small saucepan and bring back to a boil.

PAN-SEARED SPANISH STEAKS

Steps:

• Heat a 12-inch cast-iron skillet over high heat until very hot, about 3 minutes. Meanwhile, thoroughly pat the steaks dry with paper towels. Lightly coat each side of the steaks with canola oil and sprinkle generously with salt and pepper.
• Add 1 to 2 tablespoons canola oil to the skillet (this will help create a great crust on the steaks) and add the steaks. Do not crowd them; if you cannot leave room between the steaks, use 2 skillets. Without moving them, cook the steaks 3 minutes. Using tongs, flip them and cook 1 more minute for rare, 2 more minutes for medium rare or 4 more minutes for medium. Transfer the steaks to a plate and cover loosely with foil. Let rest at least 5 minutes before cutting into them.
• Pour out the used oil from the skillet and add a glug of new oil. Reduce the heat to medium. Add the shallots and garlic to the skillet and cook until they just begin to brown, 3 to 5 minutes. Add the beef broth, Worcestershire sauce and sherry vinegar and bring the sauce to a boil. Cook until reduced by half, 3 to 5 minutes. Turn off the heat and whisk in the butter until it has melted and the sauce has thickened. Stir in the olives, if using.
• Put each steak on a plate; spoon the sauce over the top and sprinkle with chives.

PORCINI-CRUSTED FILET MIGNON WITH FRESH HERB BUTTER

Steps:

• Mix first 4 ingredients in small bowl for herb butter. Season butter to taste with salt and pepper. Process dried porcini mushrooms in spice grinder to fine powder. Transfer powder to plate. Sprinkle steaks with salt and pepper. Press steaks into porcini powder to coat both sides well.
• Melt 2 tablespoons herb butter in heavy large nonstick skillet over medium heat. Add steaks to skillet and cook to desired doneness, about 6 minutes per side for medium-rare. Transfer steaks to plates. Spoon rounded tablespoon of herb butter atop each steak and serve.

PORCINI MUSHROOM SAUCE

Steps:

• Combine porcini mushrooms and 1 cup warm water in small bowl. Let stand until mushrooms soften, about 30 minutes. Remove mushrooms from liquid, squeezing excess liquid from mushrooms back into bowl; reserve liquid. Place mushrooms in another small bowl.
• Heat oil in heavy large saucepan over medium-high heat. Add onion and garlic; sauté until onion browns, about 15 minutes. Add Marsala and white wine. Increase heat; boil until most liquid evaporates, about 7 minutes. Add rosemary, mushrooms and both stocks. Pour in reserved mushroom liquid, leaving any sediment behind. Boil until liquid mixture is reduced to 2 cups, about 15 minutes.
• Mix butter and flour in small bowl to blend; whisk into mushroom mixture. Simmer until sauce thickens, about 2 minutes. Season with salt and pepper.

CLASSIC FILET WITH PORCINI-MARSALA PAN SAUCE

Steps:

• Combine the dried porcini mushrooms and chicken stock in a small saucepan. Bring the mixture to a boil, then turn the heat off and let sit for 10 to 15 minutes. Pull the mushrooms out of the liquid, reserving the stock, letting any grit from the mushrooms settle to the bottom of the saucepan. Slice the mushrooms into strips and set aside.
• Thoroughly pat the steaks dry with a paper towel. Heat a 12-inch cast-iron skillet over high heat until very hot, about 3 minutes. Drizzle a light coating of oil over each side of steak. Sprinkle the steaks generously with salt and pepper. Insert an instant read digital thermometer into the side of one of the steaks, set it to sound its alarm at 100 degrees F. Add 1 to 2 tablespoons of oil into the pan, this helps create a great crust on the steaks.
• Place the steaks in the pan, leaving room in between each steak. Cook the steaks without moving for 3 minutes. Using tongs, flip the steaks and cook until the thermometer goes off, about another 4 minutes for rare, 5 minutes for medium-rare and 6 minutes for medium. Remove the steaks to a plate and cover loosely with foil. Let the steaks rest for at least 5 minutes while making the pan sauce.
• After removing the steaks from the skillet, add the porcini mushrooms, garlic and shallots. Cook for 3 to 5 minutes. Add the Marsala wine and the reserved mushroom liquid, being careful to let any grit stay in the bottom of the pan. Bring the sauce to a boil and reduce by half. Turn off the heat and whisk in the butter until it is melted and sauce has thickened. Add the thyme and season with salt and pepper.
• Spoon sauce over steaks, top with the chopped chives. Serve immediately with the Potato Fennel Puree.
• Potato Fennel Puree:.
• Place the fennel and potatoes into a medium saucepan and cover with the milk and cream. Add the bay leaf and season with a good amount of salt. Bring the mixture to a boil over medium-high heat and cook until the potatoes are tender or until a knife inserts into center of a potato chunk with no resistance, 15 to 20 minutes.
• Once the vegetables are tender, strain them out of the pan using a spider or a slotted spoon. Transfer them into a food processor, add the butter and start the pureeing process. Add just enough of the cooking liquid until the puree becomes smooth and creamy. Season with more salt and pepper.