Steak Nicola
Submitted by jmpolan
Filet mignon seared rare, deglazed with port wine, and baked under a creamy mushroom sauce with creme fraiche and beef broth. An elegant French-style steak served with potato noisettes.
YIELD
4 servingsPREP
20 minCOOK
15 minREADY
35 minThis is the kind of dish you’d find at a white-tablecloth bistro, but you can absolutely pull it off at home.
Filet mignon gets a quick sear until just rare, then rests in individual baking dishes while you build a luscious sauce from mushrooms, shallots, beef broth, and creme fraiche. Deglaze the steak pan with port wine, pour those rich juices over the filets, blanket them with the cream sauce, and bake until everything melds together.
Serve it surrounded by golden potato noisettes and bring the whole baking dish to the table. Dinner theater at its finest.
Chef Tips
- Sear the filets for just one minute per side so they finish cooking in the oven without overdoing it
- Use dry port wine for the deglaze to add a subtle sweetness that rounds out the cream sauce
- Creme fraiche gives the sauce a tangy richness that heavy cream alone can’t match
- Potato noisettes are small scooped potato balls browned in butter, but roasted baby potatoes work in a pinch
Ingredients
Directions
Heat 2 tablespoons butter in pan and cook mushrooms along with onion and shallot.
Add broth, ketchup and worcestershire.
Cook 1 minute.
Stir cream with cornstarch and stir into sauce until thick.
Season with salt and pepper.
Set aside.
Heat oil in another pan.
Add butter and cook steaks rare, 1 minute on each side.
Remove steaks to individual baking dish es oiled with olive oil.
Deglaze pan where steaks have been cooked with the wine.
Pour pan juices over steaks and top with cream sauce.
Bake in pre-heated 375 degree F oven for 10 minutes.
Surround each steak with potatoes noisettes and serve very hot in the same dish where they were baked.
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