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Porcini Encrusted Fillet Mignon with Parsnip Puree and Red Wine Sauce


4 Fillets tied
1 T dried porcini mushroom (powdered)
salt and pepper

Season the fillets with salt and pepper and dried porciini mushroom powder on one side. Sear seasoned side down till browned. Turn over and put in a 475F oven till the desired internal temperature is reached. Let the meat rest 5 minutes before serving. Return any juices to the wine sauce and further reduce if necessary.


Haricot Vert

Cut carrots and potatoes same size and sauté in olive oil till cooked but still slightly crunchy. Let rest till ready to serve. Put string beans in salted boiling water (uncovered) and cook for 6 minutes. Refresh in cold water.

Before serving combine carrots, potatoes, and haricot vert and preheat in a frying pan.


4 medium parsnips
grated nutmeg to taste
2 T butter
2 T heavy cream

Peel the parsnips. Cut out the tough center portion in the thicker ends of each parsnip. Cut parsnip into 1 inch dice and added to salted boiling water. Cook till tender. Hand blend for about 10-15 seconds then pass through a food-mill or sieve (using a wooden spoon). Whisk in the butter and cream. Add freshly grated nutmeg, salt and pepper to taste. This dish can even be prepared the day before.


3/4 bottle shiraz
1 medium shallot
1 T grape seed oil
1/2 t. coriander seeds
1/2 t. fennel seeds
1/2 bay leaf
2 cups dark duck or veal stock
(optional -- 1 T porcini powder or dried Shitake stems)
(optional -- 1 -2 T butter)


Finely dice the shallots and add with coriander seeds and fennel seeds and 1 T. grape seed oil to a 2 qt. pot. Cook on a low-medium flame till shallots have sweat but not turned brown. Add the bay leaf and the wine. Reduce contents to 1/2-3/4 cup. Pass the mixture through a fine sieve and return to the pot. Add the stock and continue to reduce until the desired syrup consistency is attained.

NOTE: Adding the duck (or veal ) stock not only enhances the flavor of the sauce but provides concentrated gelatins which provide body and richness to the sauce making butter an --optional-- ingredient.


Put a few tablespoons of parsnip puree on each plate and top with the vegetables. Set a fillet on each plate. Cut off the string and drizzle the red wine sauce around the dish.

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