Filet au Poivre with Sherry Mushroom Cream Sauce
A True Classic Preparation of the Center Cut of the Filet.
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Ingredients
- 4 6 oz. center cut tenderloin filets
- 1 tbsp olive oil
- ½ tsp kosher salt
- 1 tsp coarse ground black pepper
- ¼ cup shallots
- 4 oz crimini mushrooms
- 4 oz shitake mushrooms
- 2 tbsp unsalted butter
- ⅓ cup sherry
- ⅓ cup beef stock
- 1 tsp veal demi glace
- ½ cup heavy cream
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