Filets Mignons With Porcini And Shitake Mushrooms

• 1/2 ounce dried porcini, or cepes
• 1 cup hot water
• 2 teaspoons arrowroot
• 2 tablespoons heavy cream
• 1 cup brown stock
• 1/2 cup burgundy or other dry red wine
• 1/4 cup minced shallots
• 1 teaspoon tomato paste
• 1/4 teaspoon dried thyme, crumbled
• 1/4 teaspoon peppercorns, crushed
• 2 filets mignons, each 1 inch thick and weighing 6-7 ounces
• salt and freshly ground pepper to taste
• 2 tablespoons vegetable oil
• 2 ounces fresh shiitake mushrooms, sliced
• minced fresh parsley leaves for garnish

1. In a bowl soak the dried mushrooms in the hot water for 15-20 minutes, or until softened. Drain, reserving 1/2 cup of the liquid. Cut off any stems and slice the mushrooms. In a small bowl combine the arrowroot and cream.
2. In a saucepan bring the stock, wine, shallot, tomato paste, thyme, peppercorns and reserved soaking liquid to a boil over high heat and boil until reduced to 1 cup. Stir in the arrowroot mixture and cook for 1 minute, or until thickened.
3. Pat the filets dry and sprinkle them with the salt and pepper. In a skillet cook them in 1 tablespoon of the butter and the oil over moderately high heat for 3-4 minutes on each side for medium-rare. Transfer the filets to a plate and keep warm.
4. Pour off the fat from the skillet. In the skillet cook the dried and fresh mushrooms in the remaing 1 tablespoon of butter over moderately high heat, stirring for 3 minutes, or until the liquid they gave is evaporated. Strain the wine sauce into the skillet and season with salt and pepper. Simmer the sauce for 1 minute and add any jucies that have accumulated on the plate.
5. Nap the filets mignons with the sauce and garnish with the parsley.

porcini, water, arrowroot, heavy cream, brown stock, burgundy, shallots, tomato paste, thyme, peppercorns, filets mignons, salt, vegetable oil, shiitake mushrooms, parsley

Taken from www.epicurious.com/recipes/member/views/filets-mignons-with-porcini-and-shitake-mushrooms-50003342 (may not work)