Filet Mignon Sorrentine Recipe

click to rate
1 vote | 932 views

This beautiful Italian beef dish is served over spinach and eggplant and topped with cheese and a Marsala sauce.

Prep time:
Cook time:
Servings: 2
Tags:

Ingredients

Cost per serving $13.40 view details
  • 1 lb (2 pieces) Filet Mignon
  • 1/2 Shallot diced
  • 1/4 lb Baby Belle Mushrooms sliced
  • 1/2 Eggplant – peeled, sliced into 1/2 inch rounds
  • 1/2 cup Marsala Wine
  • Small bag Spinach
  • 2 slices Mozzarella cheese
  • 1/2 cup Olive Oil
  • Demi-Glace
  • Beef stock – Unsalted
  • 1 tbsp tomato paste
  • Brown Roux
  • 1/2 cup Flour
  • 1/4 lb Butter

Directions

  1. Sear both sides of filets in hot, not smoking, oil.
  2. Move to pan and place in oven at 350 degrees for 15-20 minutes. Top with cheese five minutes before done.
  3. Add a little more oil to the pan and saute eggplant.
  4. Place on the side. Add shallots to oil, add more oil if needed. When translucent, add more oil and mushrooms.
  5. When mushrooms are lightly cooked, add Marsala wine and let reduce by 75%.
  6. Add spinach and stir. You can cover to steam the spinach if you want.
  7. Add Demi-Glace to the pan.
  8. Layer the eggplant on the plate, top with spinach mushroom sauce. Place Filet Mignon on top and cover with the rest of the sauce
  9. Roux
  10. Melt butter in a saucepan. Add flour. Cook on low heat stirring occasionally. For the demi-glace, we want to make this a brown roux so you need to cook it about 20 minutes. If you’re worried you might burn it, which happens often, make a blonde roux that takes about four minutes to cook. You can always add Gravy Master if the sauce is too light.
  11. Demi-glace
  12. Reduce the unsalted beef stock by half. If you can’t find unsalted, just reduce it by 20% or it will get too salty. Add the stock to the hot roux, on med-low heat, half a ladle at a time stirring quickly. If you add the stock too fast it will break and become watery. If it starts getting too watery after you add the stock, stir and wait until it cooks down a bit. It should thicken up again. Do this until you have the right consistency.
  13. Let simmer a few minutes, the flour will rise to the top and you can skim off. Putin the saucepan to one side will cause the flour to appear on the other side of the pan making it easier to skim.
  14. Sear both sides of filets in hot, not smoking, oil.
  15. Move to pan and place in oven at 350 degrees for 15-20 minutes. Top with cheese five minutes before done.
  16. Add a little more oil to the pan and saute eggplant.
  17. Place on the side. Add shallots to oil, add more oil if needed. When translucent, add more oil and mushrooms.
  18. When mushrooms are lightly cooked, add Marsala wine and let reduce by 75%.
  19. Add spinach and stir. You can cover to steam the spinach if you want.
  20. Add Demi-Glace to the pan.
  21. Layer the eggplant on the plate, top with spinach mushroom sauce. Place Filet Mignon on top and cover with the rest of the sauce.

Toolbox

Add the recipe to which day?
« Today - Sep 29 »
Today - Sep 29
Sep 30 - Oct 06
October 7 - 13
October 14 - 20
Please select a day
or Cancel
Loading... Adding to Planner

Languages

Nutrition Facts

Amount Per Serving %DV
Serving Size 1115g
Recipe makes 2 servings
Calories 1754  
Calories from Fat 1279 73%
Total Fat 144.14g 180%
Saturated Fat 54.48g 218%
Trans Fat 0.0g  
Cholesterol 274mg 91%
Sodium 2195mg 91%
Potassium 1913mg 55%
Total Carbs 42.96g 11%
Dietary Fiber 6.6g 22%
Sugars 8.36g 6%
Protein 59.36g 95%
How good does this recipe look to you?
Click to rate it:
x

Link to Recipe

Embed Recipe 400px wide (preview)

Embed Recipe 300px wide (preview)

Advertisement
Advertisement

Leave a review or comment