Pan-Seared Filet Mignon With Sweetbread-Wild Mushroom Ragout

Recipe Ingredients

1 lb	454g / 16oz	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	62g / 2.2oz	Flour - seasoned with
1 tablespoon	15ml	Creole seasoning - see * Note
1/4 cup	49g / 1.7oz	Clarified butter
1 teaspoon	5ml	Chopped garlic
1 teaspoon	5ml	Shallot - minced (large)
1/2 cup	73g / 2.6oz	Cured ham, such as speck - finely diced
3/4 lb	340g / 11oz	Fresh wild mushrooms, including cepes,
		Chanterelles and morels
1/2 cup	118ml	Marsala wine
1 tablespoon	15ml	Tomato paste
1 cup	62g / 2.2oz	Tomato concasse
3 cups	711ml	Rich veal stock
1 tablespoon	15ml	Fresh basil chiffonade
1 teaspoon	5ml	Chopped oregano
1 teaspoon	5ml	Chopped thyme
8		Filet mignons - (8 oz ea)
2 tablespoons	30ml	Olive oil
1 tablespoon	15ml	Butter

Recipe Instructions

* Note: See the "Bayou Blast - {Emeril's 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 sauteing 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 saute 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 saute 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.

Source:
ESSENCE OF EMERIL with Emeril Lagasse - (Show # EE-2A20) - from the - TV FOOD NETWORK

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