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Filet Mignon with Black Truffles
From Dorothy McNett's recipes at www.dorothymcnett.com. Figure about 3 - 5 baby onions per person. If you can't get black truffle pate or black truffles, use about 5-6 white or brown mushrooms (diced) and sprinkle on a few drops of black truffle infused olive oil and let them stand about 30 minutes or so.
8-9 pearl onions
1 - 2 turnips or 2-3 small potatoes
1 teaspoon unsalted butter
2-3 tablespoons water, broth or white wine
2-3 boneless tenderloin steaks (filet mignon)
salt and pepper
snipped fresh or dried thyme
2-3 teaspoons black truffle pate, or diced black truffle
butter or oil for pan saute
2-3 tablespoons white wine for the pan
baby greens for the plate
Trim the onions, removing the root. Scrub the turnips, and peel if desired. Slice into 1 - 2 inch pieces. Place onions and turnips in glass or ceramic batter bowl, add the butter and liquid. Cover with a glass or ceramic lid or plate. Cook in microwave about 5 - 6 minutes, or until nicely steamed and tender but not overdone. Set aside. Season the steaks with salt, pepper and thyme by patting it onto both sides. With a sharp knife, cut a slit into the steaks and then tuck in the black truffle pate. Heat a heavy bottomed skillet, adding the butter or oil to coat the bottom. Place the steaks in the sizzling hot pan and cook about 2 - 3 minutes per side, or until done to your liking. Place on individual serving plate. Add the white wine to the hot pan, and stir to make a sauce. Arrange onions and slices of turnips around each steak and drizzle with the pan juices. Arrange fresh baby greens around the steak to make a colorful and artistic presentation.
Recipe created 2014-06-16.
