Beef Fillets Sauteed with
Black Garlic Sauce & Marinade
Recipe Source - Chef Mitch Maier
Prep Time - 15 Minutes
Cooking Time - 5 minutes
Total Time - 20 minutes
2 tbsp extra-virgin olive oil
4 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)
1 carrot, peeled and cut into ¼-inch dice
½ red onion, cut into ¼-inch dice
salt to taste
freshly ground pepper to taste
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 -- www.chefmitchmaier.com