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Article: Big Poppa’s Chairman’s Reserve Filet Mignon with Mushroom Sauce

backyard bbq

Big Poppa’s Chairman’s Reserve Filet Mignon with Mushroom Sauce

Ingredients:

  • 2 Filet Mignons
  • Big Poppa’s Cash Cow Seasoning
  • Umami Powder
  • Mixed Mushrooms (White, Baby Bella, and Shiitake)
  • 2-3 cloves Garlic, minced
  • 1 cup Beef Bone Broth
  • 2 tbsp Dijon Mustard
  • 1/2 cup White Wine
  • 1 tbsp Olive Oil
  • 2-3 Shallots, diced
  • 2-3 tbsp Low Sodium Soy Sauce
  • 2-3 tbsp Butter

Directions:

  1. Marinate the Filet Mignons:
    • Mix 2-3 tablespoons of water with a generous amount of Big Poppa’s Cash Cow Seasoning.
    • Dissolve some Umami Powder into the mixture.
    • Place the filet mignons in a ziplock bag, pour the slurry over the meat, remove the air from the bag, and seal. Refrigerate for 4-6 hours.
  2. Prepare the Filets:
    • Remove the filets from the fridge and take them out of the bag.
    • Season the filets with Big Poppa’s Double Secret Seasoning and let rest for about 10 minutes.
    • Preheat your smoker and place the filets over indirect heat.
    • Once cooked, remove the meat from the smoker and let it rest.
  3. Make the Mushroom Sauce:
    • Slice the mushrooms.
    • Sauté the mushrooms in a pan until they’re nicely browned.
    • Add a drizzle of olive oil and a few pads of butter over the mushrooms, then season with Big Poppa’s Cash Cow Seasoning.
    • Add the diced shallots and minced garlic to the pan, sauté until fragrant.
    • Stir in the dijon mustard, low sodium soy sauce, and white wine.
    • Add the beef bone broth and a splash of half and half. Simmer until the sauce thickens.
  4. Finish the Filets:
    • Return the filet mignons to the smoker to give them a nice sear over direct flames.
    • Let the meat rest.
  5. Plate and Serve:
    • Lay a layer of the mushroom sauce on the plate.
    • Slice the filet mignons or serve whole over the sauce.
    • Enjoy!

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