Cooper's Hawk | Recipe of the Month - October

"This month’s wine was produced in celebration of our 16th anniversary at Cooper’s Hawk! This is a red blend mainly consisting of Cabernet Sauvignon. It is a beautiful wine to pair with food, making it a perfect partner to this Wild Mushroom-Crusted Filet Mignon. A long dark finish with hints of spice complements the savory and earthy flavors of the mushrooms and filet. As always, be sure to enjoy this very special wine with some very special loved ones, and don’t forget to have a second bottle ready — anniversaries are meant to be celebrated!" - Chef Matt McMillin

Ingredients

WILD MUSHROOM CRUST

  • 1 tbsp extra virgin olive oil
  • 1 tbsp butter, unsalted
  • 6 oz assorted wild mushrooms (shiitake, maitake, cremini, oyster, and chanterelle are best, but use whatever you like and can find at your local market)
  • 2 tbsp shallots, minced
  • 1 tsp garlic, minced
  • 1/2 tsp fresh thyme, chopped
  • 1 tsp parsley, finely chopped
  • 4 oz unsalted butter, room temperature
  • 1/2 tsp kosher salt
  • 1 oz ground Parmesan-Reggiano
  • 1/2 cup panko breadcrumbs


FILET

  • 4 size-oz filets, preferably center cut
  • 2 tsp kosher salt
  • 1/2 tsp freshly cracked pepper
  • 2 tbsp vegetable or grapeseed oil
Directions
  • Begin by preparing the wild mushroom crust. Using a small knife, cut the mushrooms into roughly 1-inch pieces. Since they will shrink as they cook, it’s nice to start off with larger pieces.
  • In a medium sauté pan over medium-high heat, add your olive oil and butter. Once the butter is melted, add the mushrooms, and mix gently to coat them in the oil and butter. Try not to overmix, allowing for some caramelization.
  • Once the mushrooms are nicely caramelized, add your shallots, garlic, thyme, and parsley and cook until fragrant and the garlic just begins to brown.
  • Remove the mushroom mix from the pan, and let chill completely. Once the mushrooms are chilled, place in a food processor with the remaining ingredients, and pulse until the mixture is consistent in texture but not a purée.
  • Remove the crust from the food processor, divide into four parts, and make flat discs (about ¼” thick) about the size of the filets, and place in the refrigerator while you begin to prepare your steaks. This crust is best when it is chilled before using.
  • Begin preparing the steaks by removing from refrigerator and letting sit at room temperature for at least half an hour. Pat dry with paper towels, and season on all sides with kosher salt and freshly cracked pepper.
  • In a preheated cast-iron pan, add your oil, and place steaks in carefully. Try not to move the steaks around too much to help develop a deep crust. This will take three to four minutes per side.
  • Once the steaks have a deep crust on both sides, remove from skillet and let rest on a sheet tray. The steaks will be medium-rare to rare at this point, depending on the thickness.
  • Remove your crust from the refrigerator.
  • Preheat your oven to broil. Once preheated, place steaks underneath until a nice golden-brown color is achieved.
  • Let the steaks rest for four to five minutes, serve with your favorite sides, and enjoy!