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Recipe by:
Annette Dunlap and Lindauer Farms
Courtesy of Sustainable Table ® Ingredients:
4 tbsp. (1/2 stick) organic butter
1 cup chopped leek (white and pale green parts only)
4 tsp. minced garlic
4 cups sliced mixed fresh wild mushrooms (like oyster, stemmed portobello and stemmed shiitake)
2/3 cup dry Marsala
2/3 cup organic beef broth
4 - 8 oz. premium sustainable filet mignon steaks
Olive oil Directions:
Marsala Mushroom Sauce:
Melt two tablespoons butter in heavy large skillet over medium-low heat. Add leek and garlic and sauté until almost tender, about 5 minutes. Increase heat to medium until golden brown, about 6 minutes. Add Marsala and beef broth and boil until liquid is reduced by half, about 4 minutes. Strain sauce, reserving mushrooms (can be prepared 1 day ahead. If you do, cover strained sauce and mushrooms separately and chill). Bring sauce to simmer in heavy large skillet. Remove skillet from heat. Gradually whisk remaining 2 tbsp. butter. Add reserved mushrooms and stir over low heat until mushrooms are heated through, about 2 minutes. Season to taste with salt and pepper. Place grilled steaks on plates. Spoon sauce and mushrooms over steaks and serve.
Steaks:
Pat the filets dry and season on both sides. In a medium skillet, heat the oil. Add the filets and cook until the undersides are brown. Turn and brown the other side. Cook until medium rare (or desired doneness). Notes:
More recipes at http://www.lindauerfarms.com/ Recipe Number 156 added on 2006-12-04
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