I used a mix of cremini and shiitake mushrooms, and Gran Chef marsala. After seasoning the filets and permitting them to come back as much as room temperature for 20 minutes, I browned them in two batches to keep away from overcrowding the pan. The meat filets cooked for 3 minutes on the primary aspect; 2 on the second after which into the oven for a further 6 minutes.
We served this with easy buttered inexperienced beans and it was pretty – the sauce was extremely, sumptuously decadent. The meat was positive – nothing to rave about. The butter basting was extreme. I really feel like it will have benefitted from a reverse sear or one thing so as to add some texture.
