This recipe speaks for itself. There is something wrong with your taste buds if this doesn’t look or sound delicious. Many moving parts to this recipe, but it’s mightily delicious!
Ingredients and Directions:
-2 filet mignon steaks (don’t use a substitute!)
-1 package mushrooms, sliced
-3 minced garlic cloves, separated
-handful of bread crumbs
-grated parmesan
-parsley
-juice of half a small lemon
-half a fennel bulb, diced
-one stalk leeks, sliced
-half and half
-salt and pepper to taste
The key here is to make sure everything done at the same time. The directions will be separated for each part of the dish, and you can get creative on how you time everything.
Rub steaks with a generous amount of salt and pepper on each side. Cook your meat to desired doneness over olive oil. Generally, per one inch of steak, 4-5 minutes on each side is rare-to-medium rare on medium heat.
For the puree, sauté your fennel and leeks over medium heat until they are soft but not mushy, about 10 minutes. In a blender or food processor, add mixture, half and half, half of the garlic, salt, and pepper, and puree until smooth. Set aside.
For the provencal, roast mushrooms in olive oil and remaining garlic. Add the lemon juice and let cook for about, oh, about 7 minutes or so. When cooked, sprinkle with bread crumbs, cheese, salt, and pepper, and cook for another 1-2 minutes.
Serve it all, garnish and enjoy!!
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