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!