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Seattle, WA.


Filet Mignon w/ Chantrelle Vanilla Cabernet Jus

Filet Mignon w/ Chantrelle Vanilla Cabernet Jus



  • 4 (5-7 oz.) filets of beef tenderloin, aged, Angus
  • olive oil
  • 1 T shallots, fine dice
  • 4-1″ butter cubes, cold
  • 2 T vanilla extract
  • 12 oz. Golden Chantrelles, cut julienne
  • 1/4 C demi glace or beef stock
  • 2 oz. Cabernet
  • salt and pepper to taste


Preheat oven to 425 degrees. In a large stainless steal saute pan over medium-high heat, add the olive oil. As soon as the olive oil starts to smoke carefully add the seasoned tenderloin. Sear both sides for 1 minute and then place the saute pan in the oven. Cook until the desired temperature is achieved, turning once, half-way through the cooking process, medium-rare approx. three-4 minutes per side. Carefully remove the saute pan from the oven with an oven mitt. Place pan back on the top of the stove, over medium-high heat. Remove the filets to your serving plate to rest. If there is no liquid in the pan add a few dashes of olive oil. Add (saute’) the shallots, saute’ for one minute, then add mushrooms saute’ one more minute or so, then add the vanilla extract. Saute for 30 seconds. deglaze the pan again with the cabernet, reduce by half.Then add the demi glace or beef stock, reduce by half. Then add (4) 1″ x 1″ squares of cold butter, one at a time, swiirling the pan in a circle motion, reducing to the desired sauce consistency. Serve over the filets.

Servings: 4

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