Monday, February 10, 2014
Filet Mignon and Portabella over Fresh Greens
This delicious, simple filet mignon salad is a great idea for lunch or supper, and decadent enough to crown any Valentine’s day table.
1 ½ to 2 pounds filet mignon
2 tablespoons olive oil, divided
Coarsely ground black pepper
4 large portabella mushrooms, sliced
1 to 2 shallots, sliced
1 tablespoon sherry
1 pound fresh greens
¼ cup sour cream
2 tablespoons prepared horseradish
2 tablespoons heavy whipping cream or half and half
Moisten steaks with 1 tablespoon of olive oil, generously season with salt and coarse black pepper. Preheat large nonstick heavy bottom skillet on medium-high heat. Cook steaks for 3 to 5 minutes per side. Time of cooking will depend on thickness of the meat and desired doneness. When steaks are ready, remove them from the skillet to a plate, and cover with aluminum foil. Set steaks aside and keep them warm.
Add 1 tablespoon of olive oil to the pan, add shallots, and cook for 1 minute. Add sliced portabella mushrooms, and cook for 5 to 6 minutes.
To enhance flavor of mushrooms add 1 tablespoon sherry and cook for about 1 more minute.
To make the steak sauce, mix together in a small mixing bowl sour cream, cream or half and half, and horseradish.
Add salt and black pepper to taste.
Place greens on a plate, drizzle them with some olive oil, and sprinkle with some lemon juice.
Place portabella on the salad,
then add sliced steak,