Pepper-Crusted Filets with Ricotta Gnocchi, Shiitakes & Brown Butter-Sage Sauce

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Ingredients

  •   1 1/3 cups freshly grated Parmesan cheese
  •   1 1/2 tablespoons finely minced fresh parsley
  •   1 cup good quality ricotta cheese
  •   1/2 cup flour plus 2 tablespoons (and more for dusting)
  •   3 egg yolks
  •   1/8 teaspoon freshly ground black pepper
  •   2 tablespoons olive oil
  •   2 garlic cloves
  •   8 to 10 ounces shiitake mushrooms
  •   12 tablespoons unsalted butter (it's the holidays!)
  •   1 to 2 tablespoons fresh sage, coarsely chopped (or 20 or so small sage leaves left whole)
  •   2 filet mignons, about 6 ounces each and at least an inch thick
  •   2 tablespoons olive oil
  •   2 garlic cloves
  •   Kosher salt
  •   Freshly and coarsely ground black pepper

Instructions

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