Serves: 4
INGREDIENTS
- 1 2.5-pound piece of center cut filet, tied by a Fairway Market butcher
- 1.5 pounds wild mushrooms (Hen of the Woods, oyster), cleaned and trimmed
- 1 peeled Spanish onion, cut in half and thinly sliced into julienned strips
- 1 teaspoon Fairway Sea Salt
- 1 teaspoon Fairway Tellicherry Pepper
- 2 tablespoons of Fairway Extra Virgin Olive Oil
- 3 sprigs of fresh thyme
- Fairway nutmeg to taste (optional)
- 2 cloves of crushed garlic
- 2 cups heavy whipping cream
DIRECTIONS
- Preheat the oven to 475 degrees.
- Rub the filet with olive oil, and then sprinkle the salt and pepper over the surface of the meat.
- Heat a heavy, oven-safe sauté pan, preferably a 5 to 7 quart Dutch oven, over a medium-high flame until hot.
- When the pan is hot, but before the oil begins to smoke, place the filet in its center. Let the meat brown well on each of the four sides.
- When you are finished browning the meat, set it aside on a separate plate.
- In the same sauté pan, add the onions and sauté for an additional 2 to 5 minutes until they are translucent.
- Add the mushrooms and thyme to the pan and sauté for another 5 minutes.
- Add the garlic and when aromatic add the filet back to the pan on top of the mushroom-onion mixture. Place the pan in the center of the preheated oven and roast for 10 minutes for a medium rare filet (leave in longer for a more well-done filet).
- While the filet and vegetables cook in the oven, place 2 cups of heavy whipping cream in a 2-quart saucepan over medium heat.
- Season the cream with salt and pepper. Add nutmeg to taste, if desired.
- Reduce the cream by a third and turn the heat down to low.
- Allow the filet to rest 15 minutes before serving. Cut the filet into 8 slices and place on a platter. Top with the thyme-mushroom-onion mixture. Drizzle with the cream sauce and place the remaining cream sauce in a gravy boat for serving.
