Salty Sow's Bone in Filet Mignon "Rossini"

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Salty Sow's Bone in Filet Mignon

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Petite bone-in filets, mushroom and bone marrow red wine sauce from Salty Sow - an American Gastropub in Austin.


  • 1 ea  5oz. bone in center cut filet mignon
  • 2½ oz.  portion Hudson Valley Foie Gras
  • 1 oz.  Morel Mushrooms, trimmed and cleaned
  • Morel mushroom powder as needed
  • 1 teaspoon  minced shallots
  • 1½ oz.  red wine sauce
  • ½ oz  bone marrow large dice, blanched
  • 1 Tablespoon  olive oi
  • 1 teaspoon  butter

Recipe Info

  1. Season filet with salt, pepper and a dusting of morel mushroom powder. Heat a small skillet over high heat, add oil and butter, when butter foams add filet, cook medium rare. Remove from pan and let rest, in same pan add shallots and morels, season with s & p, sauté till done. Remove mushrooms, add foie gras and sear on both sides until just done.

  2. Remove foie and deglaze pan with sauce, add bone marrow and heat through. To assemble place filet in middle of the plate, top with foie, place a small pile of morels next to filet and spoon sauce over, top with coarse gray sea salt.

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