Filet Mignon and Broccolini baby broccoli
with Balsamic Mushroom Sauce
12 Servings
1 lb. |
96 Servings
8 lb. |
Ingredients
Shiitake mushrooms.
Opt: use half crimini or white mushrooms. |
¼ cup (2 oz.)
1 cup
3 cups
2 tsp.
2 tsp.
½ tsp.
5 Tbs. (2.5 oz)
5 Tbs. (1.25 oz.)
2.25 lb.
|
2 cups (1 lb.)
2 quarts
6 quarts
5 Tbs.
5 Tbs.
4 tsp.
2.5 cups (1.25 lb.)
2.5 cups (10 oz.)
18 lb.
|
Butter
Dry white wine
Beef Broth
Fresh Thyme, chopped
Balsamic Vinegar
Black pepper, medium grind.
Melted butter
Flour
Broccolini baby broccoli, steamed (4 min.) |
| 12 (6 to 8 oz.) |
96 (6 to 8 oz) |
Filet mignon steaks, grilled. |
Procedure
- Slice mushrooms; saute in butter until limp. Deglaze pan with white wine. Add broth, thyme, vinegar and pepper. Bring to boil.
- Blend melted butter and flour. Add to sauce and cook, stirring until thinkened.
- For each serving, allow 3 oz. Broccolini baby broccoli (4-6 stalks) and 6 to 8 oz. Steak with ½ cup sauce spooned over. Accompany with potatoes au gratin or roasted whole potatoes.
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