Filet Mignon with Mushroom Cream Sauce

I am embarrassed to say that I figured this out completely by mistake. In general, I shop at all the wrong grocery stores. Yes, my Publix will always be beloved and convenient. But the best produce, at least, is not found in any major grocery store.

It is found in global markets.

The first time I started to figure it out was when I walked into the K&S World Market on Nolensville Road. Yes, this Walmart-sized international market takes on a certain, how shall I say, funky odor due to the vast displays of exotic animal parts. But the produce is pristine. And inexpensive. I can buy twice the mushrooms of all varieties at K&S than I can the mediocre ones at the grocery. I am starting to think other cultures care more about their veggies than we do. No, I actually know they do.

Then there’s the Interasian Grocery, owned by a Laotian family. Their produce is spectacular and costs almost pennies on the dollar compared to a grocery chain. I think one of the reasons is that they do a huge volume, supplying Asian restaurants all over Nashville.

And the Bangkok Market. Also pristine produce, plus much better coconut milk than you can find at the supermarket. And if you’ve ever lost the battle trying to soften up dry rice noodles, you can win the war with the rice noodles Bangkok carries that are already cooked. Heat and serve. Pad Thai, anyone?

Filet Mignon with Mushroom Cream Sauce

 8 ounces mushroom mixture (choose chanterelles, shitakes, oyster or any other fun kind)

2 tablespoons butter

2 large garlic cloves, chopped

Salt and pepper to taste

1 tablespoon dried oregano

¼ cup dry white wine

Juice of half a lemon

8 ounces heavy whipping cream

2 filet mignons

Roughly chop the mushrooms. Melt the butter in a large sauté pan and add the mushrooms. Cook over medium heat until well browned. Add the garlic, salt, pepper and oregano and sauté for about a minute. Add the wine and lemon juice and reduce the liquid by half. Add the cream and continue to reduce the sauce until it thickens.

Liberally sprinkle the steaks with salt on both sides, then heavily coat with the coarse black pepper.

Melt some butter and olive oil in a large heavy skillet over medium high heat. Add the steaks and sauté them, flipping every two minutes, until they are well browned on both sides and medium rare, 135 degrees internal temperature.