Filet Mignon with Mushroom Leek Puffs and Roasted Root Vegetables

This tender filet mignon with crunchy roasted vegetables is sure to be a hit at your next gathering.
Directions for: Filet Mignon with Mushroom Leek Puffs and Roasted Root Vegetables

Ingredients

Roasted Root Vegetables

4 large Nantes carrots, peeled and cut in half lengthwise

4 medium parsnips, peeled and cut in half lengthwise

3 white or red potatoes, cut in 1-cm (1/2-inch) slices

2 Tbsp butter

1 Tbsp olive oil

salt and pepper

Filet Mignon with Mushrooms

2 cup chicken broth

oz dried porcini mushrooms, chopped

4 beef filet mignons about 2.5 cm (1 inch) thick

lb(s) white mushrooms, sliced

2 small shallots, finely chopped

1 Tbsp olive oil

3 Tbsp butter

1 Tbsp flour

cup Pineau des Charentes

Leek Puffs

2 cup finely sliced leeks

2 Tbsp butter

cup 35% cream

lb(s) store-bought puff pastry, thawed

Salt and pepper

Directions

Roasted Root Vegetables

1. with the rack in the middle position, preheat the oven to 200C (400F).In a large ovenproof skillet over medium heat, brown the vegetables in the butter and oil for about 5 minutes. Season with salt and pepper. Transfer to the oven and bake for about 30 minutes, stirring frequently.

2. Serve with Filets Mignons with Mushrooms on Leek Puffs (see recipe).

Filet Mignon with Mushrooms

1. in a small saucepan, bring the chicken broth and porcini to a boil and reduce by half. Set aside.

2. in a skillet over medium-high heat, brown the filets mignons in the oil and 15 ml (1 tablespoon) butter until done to your liking. Season with salt and pepper. Transfer to a plate and keep warm.

3. in the same skillet over medium heat, brown the mushrooms and shallots in the remaining butter. Sprinkle with the flour. Deglaze with the Pineau des Charentes and continue cooking for about 2 minutes. Add the broth and porcini and reduce another 2 minutes. Adjust the seasoning.

Leek Puffs

1. with the rack in the middle position, preheat the oven to 200C (400F). Line a baking sheet with parchment paper.

2. in a skillet over medium heat, cook the leeks in the butter until translucent and tender. Add the cream and reduce until nearly dry. Season with salt and pepper. Let cool.

3. on a lightly floured surface, roll the puff pastry into a 20-cm (8-inch) square. Cut the pastry into 4 squares. Place on the baking sheet and spread with the leek mixture. Bake until the pastry is golden-brown, about 30 minutes. Keep warm until use.

See more: North American, Beef, Vegetables, Dinner, Roast, Main, Side, Bake, Lunch, Mushrooms, Saute