Pan-Seared Filet with Wild Mushroom Ragu and Crispy Sage

Pan-Seared Filet with Wild Mushroom Ragu and Crispy Sage ingredients

• 1.5 lbs (cremini, shiitake, Mixed wild mushrooms
• 2 medium, finely minced Shallots
• 3 minced Garlic cloves
• 0.75 cup (e.g., Cabernet Sauv Dry red wine
• 1.5 cups Beef broth
• 2 tbsp Tomato paste
• 1 tbsp, chopped Fresh thyme
• 1 tsp, chopped Fresh rosemary
• 0.25 cup (optional) Heavy cream
• 0.25 cup, grated (for serving Parmesan cheese
• 3 tbsp Olive oil
• 1 tbsp Butter
• to taste Salt
• to taste Black pepper
• 12 large Fresh sage leaves
• 2 tbsp Olive oil
• 1 pinch Pinch of salt
• 4 6-8 oz each, 1.5 inches Filet mignon steaks
• 1 tbsp Olive oil
• 1 tbsp Butter
• 1 tsp Salt
• 0.5 tsp Black pepper

How to make Pan-Seared Filet with Wild Mushroom Ragu and Crispy Sage

1. Begin the mushroom ragu by heating 2 tablespoons of olive oil and 1 tablespoon of butter in a large deep skillet or Dutch oven over medium-high heat. Add the 1.5 lbs sliced mixed wild mushrooms and cook, without stirring too much initially, until they release their liquid and begin to brown, about 8-10 minutes.
2. Add the 2 minced shallots and 3 minced garlic cloves to the skillet with the mushrooms. Cook for another 3-4 minutes until the shallots are softened and fragrant.
3. Stir in 2 tablespoons of tomato paste and cook for 1 minute, pressing it against the bottom of the pan to deepen its flavor. Pour in 0.75 cup dry red wine and deglaze the pan, scraping up any browned bits from the bottom. Let the wine reduce by half, about 3-5 minutes.
4. Add 1.5 cups beef broth, 1 tbsp chopped fresh thyme, and 1 tsp chopped fresh rosemary. Bring the ragu to a simmer, then reduce the heat to low, cover, and cook for 20-25 minutes, allowing the flavors to meld and the sauce to thicken. Season generously with salt and black pepper to taste. If desired, stir in 0.25 cup heavy cream for richness.
5. While the ragu simmers, prepare the crispy sage. Heat 2 tablespoons of olive oil in a small skillet over medium heat. Once hot, add the 12 fresh sage leaves in a single layer. Fry for 30-60 seconds until they are dark green, crispy, and fragrant. Be careful not to burn them. Transfer to a paper towel-lined plate and sprinkle with a pinch of salt.
6. Prepare the filet mignon by patting the steaks dry with paper towels. Season generously on all sides with 1 tsp salt and 0.5 tsp black pepper.
7. Heat 1 tablespoon of olive oil in a heavy-bottomed skillet (preferably cast iron) over medium-high heat until shimmering. Carefully place the filets in the hot skillet and sear for 3-5 minutes per side for medium-rare, or longer for desired doneness, until a deep brown crust forms.
8. Reduce the heat to medium-low, add 1 tablespoon of butter to the skillet, and baste the steaks with the melting butter for the last minute of cooking, spooning it over the top of the filets.
9. Transfer the seared filets to a cutting board and let them rest for 5-10 minutes before serving. This allows the juices to redistribute, ensuring a tender and moist steak.
10. To serve, spoon a generous amount of the warm wild mushroom ragu onto plates. Slice the rested filet mignon into thick medallions and arrange them on top of the ragu. Garnish each serving with a few pieces of crispy sage and a sprinkle of grated Parmesan cheese, if desired.

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