Beef Fillets Sauteed with

Black Garlic Sauce & Marinade ​

Serves 4


Recipe Source - Chef Mitch Maier

Prep Time - 15 Minutes

Cooking Time - 5 minutes

Total Time - 20 minutes





2 tbsp extra-virgin olive oil

filet mignon steaks, each 1 ½ inches thick

2 tbsp dry red wine

3 tbsp beef stock

2 tablespoon Chef Mitch Maier Black Garlic Sauce & Marinade

1 fresh porcini mushroom, slice ½" thick (optional)

carrot, peeled and cut into ¼-inch dice

½ red onion, cut into ¼-inch dice

salt to taste

freshly ground pepper to taste



Cooking Instructions:


Trim beef fillets of all fat.

Place a large, heavy skillet (cast iron is good) over medium-high heat for 2 minutes. Add olive oil and heat for 30 seconds. Put the meat in the skillet and sear on both sides, turning once and allowing a minute or so on each side.

Add wine, beef stock, and Black Garlic Sauce & Marinade. Toss in the mushroom, carrot, and the onion around the meat. Cook until done to your preference, a few more minutes on each side for rare.

Season with salt and pepper. Serve at once with the vegetables piled on top.



To Order Chef Mitch Maier Black Garlic Products --