Sous-vide Filet with Wild Mushroom Ragout

Sous-vide Filet with Mushroom Ragout

I love nothing more than sauté mushrooms with my steak.  The mushroom ragout is the star in this dish and can be used in a few different ways.  If you’re a Chef at a steak house, you can use this as a side dish, or as a topper for any steak.  I’ve used wild Organic Cremini, Shiitake, Oyster, Blue Foot, Hedgehog, and Woodear mushrooms in this recipe, but you can use anything that is in season.  The beauty about this is the mushrooms are pre-cooked and portioned for quicker service.  The side dish can complement any meal, but the steak topper is great for an upsell!  These mushrooms are very rich, and go great with a sous-vide filet.

Shopping List

  1. Filets – Choice, Prime, Wagyu, or Kobe
  2. Wild Mushrooms – whatever is in season!  Use a minimum of 3 types of mushrooms
  3. Premium Extra Virgin Organic Robusto Olive Oil
  4. Demi-glace
  5. Dry Marsala wine
  6. Heavy cream
  7. Mushroom demi-glace
  8. Fresh oregano
  9. Fresh thyme
  10. Garlic
  11. Shallots
  12. Unsalted butter

Kitchen Tools Needed

  1. Chef’s knife
  2. Paring knife
  3. Cutting boards
  4. Immersion circulator
  5. Food Saver, or Ziplock bags
  6. Sheet pans
  7. Aluminum foil
  8. Sauté pan
  9. Saucier
  10. Strainer
  11. Whisk
  12. Lighter

Wild Mushroom Ragout

  1. In this recipe I’m using wild, Organic mushrooms – Cremini, Shiitake, Oyster, Blue Foot, Hedgehog, and Woodear – 3# total weight of cleaned and trimmed mushrooms
  2. You can clean your mushrooms in 1 of 2 ways; wipe dirt off with paper towel, or place mushrooms in water and agitate to free dirt and debris.  Some Chef’s don’t like to put the mushrooms in water, in thought that they may absorb some of the water.  I generally rinse quickly in water and then put in a strainer to drain
  3. Slice mushrooms to a quarter inch thickness and place in a large mixing bowl.  If you use mushrooms such as Oyster or Woodear, you will need to keep these about the same size as the other mushrooms by quartering them, not slicing.  If you use Blue Foot mushrooms, you will need to slice these thinner as this is a very fibrous mushrooms and takes longer to cook
  4. 2 tablespoons each fine chop fresh garlic and shallots
  5. 1 tablespoon each finely chop fresh oregano and thyme
  6. ½ cup Premium Extra Virgin Organic Robusto Olive Oil
  7. 2 tablespoons sea salt
  8. 1 tablespoons fresh cracked black pepper
  9. Whisk together oil, garlic, shallots, oregano, thyme and S & P in a large mixing bowl
  10. Toss with the 3# mushrooms till evenly coated
  11. Place mushrooms on aluminum foil lined sheet pans, in a thin layer
  12. Cook at 350 degrees for 10 minutes.  When done rest at room temperature for an hour, then place in the walk-in till the cooling process is finished
  13. At this point you can portion the mushrooms in plastic bags for service – 2 day shelf life!
  14. For service, I recommend an 8 ounce portion for a side dish, or a 4 ounce portion for steak topper
  15. Heat sauté pan at medium high heat
  16. Add a teaspoon of the olive oil, and then add the 8 ounce portion of the cooked mushrooms.  Heat thoroughly
  17. When all liquid is gone from the pan, add 1 tablespoon of dry Marsala wine.  Immediately light with a lighter, to cook off the alcohol
  18. Once dry add 1 tablespoon unsalted butter, 2 ounces of heavy cream, and 1 tablespoon of mushrooms demi-glace
  19. Combine and reduce
  20. Add 1 2 teaspoons grated parmesan cheese
  21. Season with salt and pepper to taste
  22. Serve immediately

Sous-vide Filet

  1. Season filets with S & P
  2. Place in Food Saver bag along with ¼ teaspoon each fresh chopped garlic and shallots, ½ sprig each fresh thyme and oregano, and 1 tablespoons of olive oil
  3. Set immersion circulator to 134 degrees, or medium-rare, and cook for 1 hour
  4. You can finish this with a high powered blow torch, or the old fashioned way – in a cast iron skillet!
  5. Heat the skillet on medium high heat
  6. Add 1 tablespoon bacon fat
  7. Sear the filet just till it gets a crust.  If you sear this too long, it will jeopardize the integrity of the filet


  1. Bring demi-glace to a simmer in a saucier
  2. Reduce to desired thickness

Plating – You can either slice this or leave whole.  I prefer to slice so you can see the flesh of the meat.  On a white plate, I like to do a circular drag with the demi as a base, and then shingle the filet over the mushroom ragout.  Garnish with micro-greens, or thyme leaves


Flavors of Lonato Products Used:

Premium Extra Virgin Organic Robusto Olive Oil

Premium Extra Virgin Organic Robusto Olive Oil

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