Pan Seared Filet Mignon with Goat Cheese, Wild Mushrooms, and Madeira

Yield: 8 servings

8 4 oz. beef filet medallions cracked black pepper, to taste kosher salt, to taste
1 tsp. finely chopped rosemary
6 oz. extra virgin olive oil
¹/₂ cup flour
4 Tbsps. minced shallots
2 Tbsps. minced garlic
1 cup shitake mushrooms, sliced
1 cup oyster mushrooms, sliced
1 cup porcini mushrooms, sliced
³/₄ cup Madeira wine
³/₄ cup crumbled goat cheese, divided
rosemary leaves, for garnish

1. Season filets with salt, pepper, chopped rosemary, and 2 oz. olive oil.
2. Dredge filets in flour, set aside.
3. In a large skillet, heat 4 oz olive oil, add minced shallots and garlic. Sauté 15-20 seconds.
4. Place filets and all the mushrooms in pan and saut? 2-3 minutes per side for medium rare. Remove filets.
5. Deglaze pan with Madeira wine and reduce 1 minute.
6. Whisk in ¹/₂ cup crumbled goat cheese, whisk until cheese is melted. Reduce 2-3 minutes until sauce thickens. Season with salt and pepper to taste.
7. To serve: Place sauce on plate and top with filet. Garnish with crumbled goat cheese and chopped rosemary.

Recipe from Chef Greg Girard, Evans Park at Newton Corner, Newton, MA (Unidine).