Anne makes a high end steak and potato supper with a juicy filet, small fries and a decadent mushroom sauce!
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Seared Center-Cut Filet Mignon with Mushroom Demi-Glace Sauce and Herby Shoestring Potatoes
RECIPE COURTESY OF ANNE BURRELL
Level: Advanced
Overall: 1 hr 40 minutes (consists of resting and soaking times).
Active: 1 hr 20 minutes.
Yield: 4 to 6 servings.

Components.

2 center-cut beef tenderloins, each 6 inches long.
2 teaspoons granulated garlic.
2 teaspoons onion powder.
2 teaspoons smoked paprika.
Kosher salt.
Extra-virgin olive oil, for cooking.
12 ounces mushrooms, a mix of cremini, shiitake and maitakes, stems removed and sliced.
4 to 5 sprigs thyme, tied in a package with twine, plus the leaves of 1 sprig.
1 shallot, minced.
1/2 cup cognac.
2 cups veal demi-glace.
2 tablespoons cold saltless butter, cut into pats.
1 tablespoon very finely sliced chives.
Canola oil, for frying.
4 large Yukon gold potatoes, peeled.
8 sage leaves.
2 sprigs rosemary.
2 dried chiles.

Directions.

Special equipment: a mandoline, cooking area twine and salad spinner, optional.

Preheat the oven to 375 degrees F.

Season the tenderloins on all sides with the granulated garlic, onion powder, smoked paprika and kosher salt. Truss the tenderloins with kitchen twine.

Preheat a big cast-iron pan with an excellent quantity of olive oil over medium-high heat. Include the tenderloins and burn on all sides up until brown and crusty, about 8 minutes. Get rid of the tenderloins onto a sheet tray lined with a rack. Location into the oven and roast the tenderloins for 10 minutes. Rotate the pan, then bake for another 15 to 20 minutes or until they reach an internal temperature level of 130 to 135 degrees F for medium unusual when inserted with a thermometer. Enable the meat to rest for at least 10 minutes. Eliminate the cooking area twine prior to slicing.

Preheat a big saute pan with some olive oil over medium-high heat. Saute the mushrooms and the leaves from about 1 thyme sprig in batches up until browned, 4 to 5 minutes. Get rid of from the pan and add the shallots, kosher salt to taste and another drizzle of olive oil if required and saute till translucent, 2 to 3 minutes. Get rid of the pan from the heat and add the cognac. Thoroughly ignite. Return the pan to the heat. When the alcohol burns off, add the veal demi-glace, thyme bundle, all of the mushrooms, and a pinch of salt back into the pan. Prepare till the sauce thickens and decreases to the point where it coats the back of a spoon, 5 to 7 minutes. Swirl in the butter, one pat at a time. If the sauce gets too thick, you can add a bit more demi up until it's the right consistency. Eliminate the thyme package and discard. Season the sauce with kosher salt to taste and top with the chives.

Establish a deep fryer or heavy-bottomed pot with canola oil and heat the oil to 350 degrees F. Slice the potatoes lengthwise on a mandoline and cut into matchsticks. Place into a big bowl of water and let the potato matchsticks soak for 20 minutes. Eliminate from the water and pat them well to dry off or dry in a salad spinner. Working in batches, fry the potatoes, turning occasionally with heat-resistant tongs, up until golden brown and crispy, 3 to 4 minutes. Throw the sage leaves, dried chilies and sprigs of rosemary into the oil about 1 minute prior to draining pipes. Get rid of the fries and drain on a paper towel-lined plate. Season right away with kosher salt.

Serve the chopped tenderloin alongside the mushroom bordelaise and small french fries.

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How to Make Filet Mignon with Anne Burrell|Worst Cooks in America|Food Network.