Beef Filet with Braised Greens, Mushrooms & Caramelized Onions
Recipe type: Dinner, Beef
Prep time:
Cook time:
Total time:
Serves: 2
Easy to make and elegant, this recipe is something you can alter easily to suit your own tastes
Ingredients
2- 4 oz. beef filets
1 sweet onion, sliced
¼ c. Madiera
1-2 T cream
1 pkg. mixed baby greens (kale & spinach)
2 cloves garlic, minced
3-4 baby Portobello mushrooms, finely chopped
5 T olive oil, divided
2 oz. crumbled blue cheese
salt & pepper to taste
Instructions
Take the beef from the fridge and salt & pepper both sides liberally. Allow to stand at room temperature while preparing the onions.
In a large skillet, add 2 tablespoons of olive oil. Add the sliced onions and briefly stir over medium low heat to coat. Season with a bit of salt and pepper and allow to cook, stirring occasionally until glossy and a rich caramel color.
While the onions are cooking, prepare the mushrooms by adding 1 tablespoon of the olive oil to a skillet.
Add the mushrooms and stir to spread in the pan.
Cook over medium heat, stirring occasionally, until the mushrooms release their liquid.
Add the garlic and stir in.
Allow to cook, stirring until the liquid evaporates and the mushrooms begin to brown.
Season with salt and pepper and add the Madiera, stirring to incorporate.
Lower heat and cook gently until the liquid evaporates.
Stir the cream into the mushrooms, allow to warm briefly, then remove from heat.
To prepare the greens, steam for 3-5 minutes in a basket or strainer over simmering water, tossing from time to time until wilted.
To prepare the beef, heat a skillet over medium high heat with 2 tablespoons of olive oil.
Using tongs, sear the sides of each filet before laying in the skillet to cook.
Allow the filets to remain on one side to thoroughly brown before turning with the tongs (you'll know they're ready to turn when easily released from the skillet).