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Pan Seared Filet Mignon With A Sweetbread Wild Mushroom Ragout

  • Yield: 8 servings


  • 1 pound milk ñfed veal sweetbreads, soaked overnight in cold water, membrane removed and cut into bite-size pieces
  • Salt and white pepper
  • 1 cup flour seasoned with 1 tablespoon Creole seasoning
  • 1/4 cup clarified butter
  • 1 teaspoon chopped garlic
  • 1 large shallot, minced
  • 1/2 cup cured ham, such as speck, fine diced
  • 3/4 pound fresh wild mushrooms, including chanterelles, cepes and morels
  • 1/2 cup marsala wine
  • 1 tablespoon tomato paste
  • 1 cup tomato concasse
  • 3 cups rich veal stock
  • 1 tablespoon fresh basil, chiffonade
  • 1 teaspoon chopped oregano
  • 1 teaspoon chopped thyme
  • Salt and white pepper
  • 8 8-ounce filet mignons
  • 2 tablespoons canola oil
  • 1 tablespoon butter


  • Heat a broad 6-quart sauce pot over medium high heat. Season the sweetbreads with salt and white pepper. Dredge them in the seasoned flour and dust off. Add clarified butter to the pot and begin sautÈing sweetbreads. Cook in two batches until golden brown, about 3 minutes. Remove the sweetbreads from the pot and reserve. Add the garlic and shallots and cook to aroma, about 1 minute. Add the ham and the mushrooms and sautÈ until the mushrooms are soft, about 5 ñ 7 minutes. Season with salt and white pepper. Add the marsala and cook for three minutes. Add the tomato paste and cook for 1 minute, mixing thoroughly. Add the tomato concasse and veal stock and cook until liquid has reduced by 1/3. Add the sweetbreads and the fresh herbs and cook an additional 6 minutes. Adjust seasoning with salt and white pepper and serve over seared filets.
  • In a large skillet over medium-high heat sautÈ filets in butter and olive oil for 4 to 5 minutes on each side for medium-rare, or until a meat thermometer registers 130?F.