Smothered Filet Mignon

Z'Tejas Restaurant Copycat Recipe

Serves 4

Main Dish:
4 (8 oz.) beef tenderloin filets
steak seasoning spice mixture
2 cups mixed mushrooms (such as shitakes, oyster, button)
2 cups Ancho/Anaheim Horseradish Sauce, recipe follows
2 tablespoons butter
4 tablespoons heavy cream

Ancho Anaheim Horseradish Sauce:
3 Anaheim chile peppers (you may use anchos or poblanos, if available), split, deveined and seeded
3 shallots, sliced
3 cloves garlic, sliced
1/4 cup olive oil
3 cups red wine
3/4 cup beef stock
1 tablespoon dried thyme
2 bay leaves
1/2 cup horseradish
2 tablespoons cornstarch, mixed with
2 tablespoons water
1 1/2 cup water

Steaks:  Season steaks with seasoning mixture. Grill steaks on both sides or broil to desired doneness. While steak is grilling, in a skillet, heat the butter, the ancho sauce and the mushrooms until the mushrooms are softened. Add cream to mushroom mix and simmer just until warmed.  Pour mushroom sauce mixture over steaks and serve.

Ancho Anaheim Horseradish Sauce:  Put olive oil in pan and saute peppers, shallots and garlic over low heat, covered, until soft but not browned. Add red wine and simmer for 30 minutes.  Add beef stock, thyme, bay leaves, horseradish and simmer 30 minutes.  In a small jar, mix cornstarch with cold water and shake. Add the cornstarch mixture and the remaining 1 1/2 cups of water to thicken the sauce. Strain mixture through a fine sieved colander.

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