Ingredients
1/2 ounce dried porcini, or cepes
1 cup hot water
2 teaspoons arrowroot
2 tablespoons heavy cream
1 cup brown stock
1/2 cup burgundy or other dry red wine
1/4 cup minced shallots
1 teaspoon tomato paste
1/4 teaspoon dried thyme, crumbled
1/4 teaspoon peppercorns, crushed
2 filets mignons, each 1 inch thick and weighing 6-7 ounces
salt and freshly ground pepper to taste
2 tablespoons vegetable oil
2 ounces fresh shiitake mushrooms, sliced
minced fresh parsley leaves for garnish
Preparation
In a bowl soak the dried mushrooms in the hot water for 15-20 minutes, or until softened. Drain, reserving 1/2 cup of the liquid. Cut off any stems and slice the mushrooms. In a small bowl combine the arrowroot and cream.
In a saucepan bring the stock, wine, shallot, tomato paste, thyme, peppercorns and reserved soaking liquid to a boil over high heat and boil until reduced to 1 cup. Stir in the arrowroot mixture and cook for 1 minute, or until thickened.
Pat the filets dry and sprinkle them with the salt and pepper. In a skillet cook them in 1 tablespoon of the butter and the oil over moderately high heat for 3-4 minutes on each side for medium-rare. Transfer the filets to a plate and keep warm.
Pour off the fat from the skillet. In the skillet cook the dried and fresh mushrooms in the remaing 1 tablespoon of butter over moderately high heat, stirring for 3 minutes, or until the liquid they gave is evaporated. Strain the wine sauce into the skillet and season with salt and pepper. Simmer the sauce for 1 minute and add any jucies that have accumulated on the plate.
Nap the filets mignons with the sauce and garnish with the parsley.
