Filet Mignon with Truffled Mushroom Ragoût

Ingredients

• 3 tablespoons butter 
• 12 ounces button mushrooms quartered
• 0.5 teaspoon marjoram dried
• 0.3 cup cooking wine dry red
• 12 ounces filet mignons 1-inch-thick
• 1  garlic clove chopped
• 0.3 cup low-salt chicken broth canned
• 1.5 teaspoons vegetable oil; peanut oil preferred 
• 0.5 teaspoon truffle oil 
• 3 tablespoons whipping cream 

Equipment

• frying pan

Directions

1. Melt butter in large nonstick skillet over medium heat.
2. Add chopped garlic and marjoram; sauté 30 seconds.
3. Add mushrooms; toss to coat with butter.
4. Sprinkle with salt. Cover and cook until mushrooms have released their juices, about 13 minutes.
5. Add chicken broth, wine, and whipping cream and bring to boil. Cook uncovered until mushrooms are tender and sauce coats mushrooms, about 5 minutes. Season mushroom ragout to taste with salt and pepper. (Ragout can be made 3 hours ahead. Cover skillet and refrigerate.)
6. Heat heavy medium skillet over high heat until hot.
7. Add peanut oil and tilt skillet to coat evenly.
8. Sprinkle steaks with salt and pepper.
9. Add to skillet and cook to desired doneness, about 4 minutes per side for medium-rare.
10. Transfer steaks to plates. Rewarm mushroom ragout in skillet over medium heat, stirring frequently. Spoon ragout partially over steaks and onto plates.
11. Drizzle mushrooms on each plate with 1/4 teaspoon truffle oil.
12. * Available at Italian markets, specialty foods stores, and some supermarkets.