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Pan-Seared Filet Mignon With Sweetbread-Wild Mushroom Ragout


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  • 1 pound milk-fed veal sweetbreads soaked overnight
  • in cold water, membrane removed and cut into bite-size pieces
  • Salt to taste
  • Freshly-ground white pepper to taste
  • 1 cup flour seasoned with
  • 1 tablespoon Creole seasoning see * Note
  • 1/4 cup clarified butter
  • 1 teaspoon chopped garlic
  • 1 large shallot minced
  • 1/2 cup cured ham, such as speck finely diced
  • 3/4 pound fresh wild mushrooms, including cepes, chanterelles and morels
  • 1/2 cup marsala wine
  • 1 tablespoon tomato paste
  • 1 cup tomato concasse
  • 3 cups rich veal stock
  • 1 tablespoon fresh basil chiffonade
  • 1 teaspoon chopped oregano
  • 1 teaspoon chopped thyme
  • 8 filet mignons - (8 oz ea)
  • 2 tablespoons olive oil
  • 1 tablespoon butter


Servings 8


Step 1

* Note: See the "Bayou Blast - { Creole Seasoning}" recipe which is included in this collection.

Heat a broad 6-quart sauce pot over medium-high heat. Season the sweetbreads with salt and white pepper. Dredge them in the seasoned flour and dust off. Add clarified butter to the pot and begin sautéing sweetbreads. Cook in 2 batches until golden brown, about 3 minutes. Remove the sweetbreads from the pot and reserve.

Add the garlic and shallots and cook to aroma, about 1 minute. Add the ham and the mushrooms and sauté until the mushrooms are soft, about 5 to 7 minutes. Season with salt and white pepper. Add the marsala and cook for 3 minutes. Add the tomato paste and cook for 1 minute, mixing thoroughly. Add the tomato concasse and veal stock and cook until liquid has reduced by 1/3. Add the sweetbreads and the fresh herbs and cook an additional 6 minutes. Adjust seasoning with salt and white pepper and serve over seared filets.

In a large skillet over medium-high heat sauté filets in butter and olive oil for 4 to 5 minutes on each side for medium-rare, or until a meat thermometer registers 130 degrees.

This recipe yields 8 servings.

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