Filet Mignon A Moelle Recipe
Filet Mignon with bone marrow flan, morel mushrooms and marrow demi-glace.
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Ingredients
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Filet Mignon and Accompaniments
Method
Preparation and Cooking
Prepare the Bone Marrow Flan
In a saucepan, combine the bone marrow, shallots, and thyme. Cook over low heat until the marrow is soft. Blend the mixture until smooth, then pour into a flan mold. Refrigerate until set.
Cook the Morel Mushrooms
In a skillet, heat 1 tablespoon of butter and 1 tablespoon of olive oil over medium heat. Add the morel mushrooms, season with salt and pepper, and sauté until tender, around 5-7 minutes. Set aside.
Cook the Filet Mignon
Season the filet mignon with salt and black pepper. In a hot skillet, sear the filet for 4-5 minutes on each side for medium-rare, allowing it to rest for a few minutes before serving.
Plate the Dish
On a plate, place a slice of the bone marrow flan, top with the sautéed morel mushrooms, and drizzle with the demi-glace. Arrange the filet mignon alongside and serve immediately.
