Wagyu Filet Mignon with Fresh Cherry-Shallot Pan Sauce

Hey everyone, it's Louise, welcome to my recipe site. Today, I will show you a way to make a distinctive dish, Wagyu Filet Mignon with Fresh Cherry-Shallot Pan Sauce. One of my favorites food recipes. This time, I'm gonna make it a little bit tasty. This will be really delicious.

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To get started with this particular recipe, we have to prepare a few components. You can have Wagyu Filet Mignon with Fresh Cherry-Shallot Pan Sauce using 10 ingredients and 2 steps. Here is how you cook that.

Ingredients and spices that need to be Get to make Wagyu Filet Mignon with Fresh Cherry-Shallot Pan Sauce:

1. 2 Fullblood Wagyu Filet Mignon Steaks
2. Grapeseed Oil (any high-temperature oil will work)
3. Kosher Salt and Fresh Ground Black Pepper
4. 1 Tablespoon Butter
5. 1 Medium Size Shallot, Sliced
6. 1 Cup Mushrooms, Sliced (use your mushroom of choice – Button, Shiitake, Crimini, Oyster, Chanterelle, etc.)
7. 1 Tablespoon Fresh Sage, Minced
8. 1 Tablespoon Fresh Parsley, Minced
9. 4 Ounces Dry Sherry
10. 4 Ounces Heavy Cream

Steps to make to make Wagyu Filet Mignon with Fresh Cherry-Shallot Pan Sauce

1. COOKING INSTRUCTIONS: MUSHROOM PAN SAUCE
   Place the hot pan (once the steaks have been removed) over moderate heat. Add sliced shallot, along with a 1 tablespoon of butter. When the butter melts, and the shallots have cooked down a little, add sliced mushrooms. Sauté the mushrooms for a few minutes.Then, deglaze the pan with dry sherry, and reduce to about 2 tablespoons of liquid. Add 4 ounces of heavy cream to the pan, and reduce that by half (or a saucy consistency).
2. COMBINING THE FILET MIGNON STEAKS AND MUSHROOM PAN SAUCE
   Season the pan sauce with kosher salt and cracked black pepper.Add the minced sage and parsley. Then, add the cooked Fullblood Wagyu Filet Mignon back into the pan to warm.Serve and enjoy!

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