FILET MIGNON WITH MUSHROOM RED WINE SAUCE
Steps:
- Generously season each side of the steaks with salt and pepper. Let stand at room temperature about 20 minutes before cooking.
- In a cast-iron (or other heavy-duty) skillet, heat 1 tablespoon of the butter over medium heat. Add half of the shallots and saute until tender for a couple of minutes. Stir in the mushrooms and cook until the water has evaporated, about 5 minutes. Season with salt and pepper. Transfer the cooked mushrooms to a dish and set aside. Wipe the skillet clean.
- Heat another tablespoon of butter over high heat in the skillet. It will bubble and foam, and after it stops, add the steaks. Sear on each side for about 4 minutes. Transfer to a plate and tent with foil.
- Reduce the heat to medium high. Add the remaining shallots and saute for 1 to 2 minutes. Turn the flame off and add the wine. Turn the flame back on to high, bring to boil and let reduce by half. Whisk in the remaining tablespoon of butter. Stir in the reserved mushrooms.
- Spoon the sauce over the steaks and serve.
FILET MIGNON WITH MUSHROOMS
This has turned out to be my wife's absolute favorite recipe for filet mignon with mushrooms. The original called for about a third of the liquid, but the sauce is so good that she always complained about not having enough to dip bread in. So the liquid measurements are tripled here from the original.
Provided by Brian Wren
Categories Meat and Poultry Recipes Beef Steaks Filet Mignon Recipes
Time 50m
Yield 2
Number Of Ingredients 11
Steps:
- Place bacon in an 8-inch cast iron skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels. Pour off excess fat from the skillet. Crumble bacon and reserve.
- Heat 1 tablespoon butter in a skillet over medium-low heat. Cook garlic in the hot butter, stirring, until softened, 1 to 2 minutes. Add mushrooms, salt, and pepper; cook over medium heat, stirring, until liquid from mushrooms starts to evaporate, 5 to 7 minutes. Add bourbon and boil until nearly evaporated. Stir in water, lemon juice, and Worcestershire. Boil until sauce is thickened slightly. Transfer sauce to a small saucepan and stir in reserved bacon and parsley. Keep warm.
- Pat steaks dry with paper towels and sprinkle with salt and pepper.
- Heat remaining butter in a skillet over medium-high heat until foam begins to subside. Sear steaks for 4 minutes; turn over and sear, 3 to 3 1/2 minutes for medium-rare. Divide between 2 plates and spoon sauce over them.
Nutrition Facts : Calories 468.4 calories, Carbohydrate 5.5 g, Cholesterol 122.9 mg, Fat 21.6 g, Fiber 0.7 g, Protein 37.8 g, SaturatedFat 10.1 g, Sodium 442.9 mg, Sugar 2.1 g
FILET MIGNON WITH MUSHROOM-CABERNET GRAVY
I love pan-searing because it gives the filet mignon steaks that beautiful color and crust on the outside and leaves them so tender inside! And because of the influence of my husband's French grandmother, I love to cook anything with wine! The Cabernet and mushrooms, along with fresh thyme, make this absolutely delicious! Try this: you'll love it!
Provided by Muffinmom
Categories World Cuisine Recipes European French
Time 40m
Yield 4
Number Of Ingredients 12
Steps:
- Heat olive oil in a large nonstick skillet over medium-high heat. Sprinkle the filets with salt and pepper, gently place them into the hot skillet, and sear until well-browned on each side, about 2 minutes per side. Remove the steaks to a platter, tent with aluminum foil, and keep warm.
- Turn the heat down to medium, and melt the butter. Cook and stir the shallot and mushrooms in the butter until the mushrooms begin to give off their liquid and the shallots are translucent, about 5 minutes. Stir in the wine, beef broth, and thyme, and simmer the sauce until it begins to reduce, 6 to 10 minutes. Return the steaks to the sauce, and simmer briefly until they start to become firm and are reddish-pink and juicy in the center, about 2 to 4 minutes per side (for medium-rare.) An instant-read thermometer inserted into the center should read 130 degrees F (54 degrees C). Remove the steaks to serving dishes.
- In a small bowl, stir the cornstarch and water until it forms a smooth paste. Stir the cornstarch mixture into the pan sauce, and cook and stir until thickened, about 30 seconds. Top each serving with mushroom-wine sauce to serve.
Nutrition Facts : Calories 332.4 calories, Carbohydrate 7.6 g, Cholesterol 64.6 mg, Fat 20.1 g, Fiber 1 g, Protein 20.2 g, SaturatedFat 7.6 g, Sodium 386.9 mg, Sugar 2.2 g
FILET MIGNON WITH MUSHROOMS AND MADEIRA WINE SAUCE
Provided by Pierre Franey
Categories dinner, main course
Time 45m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Sprinkle the meat on both sides with salt and pepper. Set aside.
- Cut mushrooms into thin slices. There should be about 3 cups.
- Heat the oil in a heavy skillet large enough to hold the slices of meat comfortably without crowding. Add the filets and cook until well browned on one side, about 5 minutes. Turn and continue cooking about 15 minutes or slightly longer. Turn the slices every 5 minutes as they cook.
- Remove the filets to a warm serving platter. Add 1 tablespoon of the butter to the skillet and when it melts add the mushrooms. Cook, stirring, until mushrooms are wilted. Add the shallots and stir.
- Cook briefly, stirring and pour in the wine.
- Blend the beef broth with the tomato paste and add the mixture to the skillet. Add any liquid that has accumulated around the pieces of meat.
- Cook over moderately high heat about 5 minutes or until the mixture has acquired a saucelike consistency. There should be about 1 cup of sauce or slightly more. Add salt and pepper to taste.
- Swirl in the remaining butter and serve the sauce with the meat.
Nutrition Facts : @context http, Calories 553, UnsaturatedFat 20 grams, Carbohydrate 4 grams, Fat 41 grams, Fiber 1 gram, Protein 38 grams, SaturatedFat 17 grams, Sodium 689 milligrams, Sugar 2 grams, TransFat 0 grams
FILET MIGNON IN MUSHROOM WINE SAUCE
Make and share this Filet Mignon in Mushroom Wine Sauce recipe from Food.com.
Provided by Monstre Dame
Categories Steak
Time 50m
Yield 2 serving(s)
Number Of Ingredients 9
Steps:
- In a nonstick frying pan, saute shallots and mushrooms in 1 tbsp butter for about 4 mins, til tender.
- Add 1/2 cup of red wine and 3 fl. oz consomme. Simmer for about 5 minutes, stirring frequently.
- Remove the mushrooms from sauce, set aside.
- Boil sauce over high heat until reduced to 1/4 cup.
- Combine sauce with mushrooms in bowl. Set aside.
- Sprinkle filets with pepper to taste. Saute steaks in remaining 1 tbsp butter over medium heat, about 3 minutes per side for a 1-inch thick steak.
- Reduce fire to medium-low heat; cook steaks until desired level of doneness, about 10-15 minutes for medium rare. Remove from pan, keep warm.
- Add the rest of the red wine and beef consommé to the skillet. Bring to a boil. Boil for one minute.
- Add mushroom/sauce mixture, add cornstarch & soy sauce, and the thyme. Boil one minute, stirring constantly, until thickened.
- Place steaks on plate and pour sauce over. Garnish with fresh thyme.
Nutrition Facts : Calories 224, Fat 11.6, SaturatedFat 7.3, Cholesterol 30.5, Sodium 735.9, Carbohydrate 10.4, Fiber 0.7, Sugar 0.9, Protein 4.7
FILET MIGNON WITH MUSHROOMS AND CREAMY MADEIRA SAUCE
This is a wonderful steak recipe. You can omit the cayenne if desired, my family loves spicy so I add it in.
Provided by Kittencalrecipezazz
Categories Steak
Time 40m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- In a large skillet melt 3 tablespoons butter with 1 tablespoon oil.
- Add in the sliced fresh mushrooms and saute until they release their liquid and are tender (about 10-12 minutes).
- Add in 1/4 cup shallots and garlic; saute for about 3 minutes.
- Stir in fresh thyme and season with salt and pepper; transfer to a bowl.
- Add in another 2 tablespoons butter with 1 tablespoon oil to the same skillet over medium-high heat.
- Season the steaks with salt and pepper, then add to skillet and cook until desired doneness (about 3 minutes per side for medium-rare).
- Add in the remaining 1/4 cup shallots to the skillet; saute for 2 minutes, then add in Maderia and beef broth, then bring to a boil, simmer uncovered until REDUCED to about 2/3 cup (this should take about 7 minutes).
- Add in the whipping cream and cayenne (if using) boil until the sauce thickens slightly (about 2 minutes).
- Add/stir in the mushroom mixture.
- Season with salt and pepper.
- Return the steaks to the skillet and cook until heated through (about 1 minute).
- Transfer to plates and spoon the sauce over.
FILETS MIGNONS WITH MUSHROOM SAUCE
Categories Beef Mushroom Sauté Quick & Easy Steak Bacon Brandy Winter Anniversary Gourmet
Yield Serves 2
Number Of Ingredients 10
Steps:
- In an 8-inch skillet, preferable cast-iron, cook bacon over moderate heat until crisp and transfer to paper towels to drain. Pour off excess fat from skillet. Crumble bacon and reserve.
- In skillet cook garlic in 1 tablespoon butter over moderately low heat, stirring, until softened. Add mushrooms and salt and pepper to taste and cook over moderate heat, stirring, until liquid from mushrooms starts to evaporate. Add Cognac or other brandy and boil until nearly evaporated. Stir in water, lemon juice, and Worcestershire sauce and boil until sauce is thickened slightly. Transfer sauce to a small saucepan and stir in reserved bacon and parsley. Keep sauce warm.
- Pat filets mignons dry with paper towels and sprinkle with salt and pepper to taste. In skillet heat remaining 1/2 tablespoon butter over moderately high heat until foam begins to subside and sauté filets mignons 4 minutes. Sear sides slightly and turn filets over. Sauté 3 to 3 1/2 minutes more for medium-rare meat. Divide filets between 2 plates and spoon sauce over them.
More about "filet mignon mushrooms and pinot noir sauce recipes"
FILET MIGNON WITH MUSHROOMS AND PINOT NOIR SAUCE
From goldmedalwineclub.com
Servings 2Total Time 1 hr
- Preheat oven to 375 degrees. Season both sides of the filet mignon generously with salt and pepper.
- In a large heavy, ovenproof skillet, heat the olive oil over medium-high heat until almost smoking.
FILET MIGNON WITH MUSHROOMS AND PINOT NOIR SAUCE FOR …
From hipfoodiemom.com
Reviews 66Category MainServings 2Estimated Reading Time 6 mins
- Combine the beef stock, mushroom stock and sherry in a small to medium sized pot over medium high heat. Bring up to a boil and then add the hydrated, chopped mushroom medley mix. After about 30 seconds, reduce the heat to medium-low and let simmer until the sauce has thickened and is reduced to half, for at least an hour or so.
FILET MIGNON WITH MUSHROOMS AND SAUCE PINOT NOIR
From bigoven.com
5/5 (2)Category Main DishCuisine AmericanTotal Time 30 mins
FILET MIGNON RECIPE IN MUSHROOM SAUCE (VIDEO)
From natashaskitchen.com
FILET MIGNON IN MUSHROOM SAUCE - BON APPETIT
From thinkbonappetit.com
FILET MIGNON WITH MUSHROOM-WINE SAUCE RECIPE
From myrecipes.com
FILET MIGNON WITH MUSHROOM-THYME SAUCE - PAULA …
From pauladeenmagazine.com
10 BEST FILET MIGNON MUSHROOM CREAM SAUCE RECIPES
From yummly.com
FILET MIGNON WITH MUSHROOMS AND PINOT NOIR SAUCE
From fortunativineyards.com
Email [email protected]Total Time 20 minsServings 2Location 980-986 San Salvador Avenue, Napa, 94558, California
FILET MIGNON IN MUSHROOM SAUCE - RECIPE REVIEW BY THE HUNGRY …
From hungrypinner.com
FILET MIGNON WITH MUSHROOM SAUCE - A FAMILY FEAST®
From afamilyfeast.com
FILET MIGNON WITH MUSHROOMS AND SAUCE PINOT NOIR RECIPE
From foodnewsnews.com
FILET MIGNON WITH MUSHROOMS AND DIJON CREAM SAUCE
From nevernothungry.com
FILET MIGNON WITH MUSHROOMS AND MADEIRA SAUCE - OLIVIA'S CUISINE
From oliviascuisine.com
FILET MIGNON WITH SHIITAKE MUSHROOMS - COOKING CHAT
From cookingchatfood.com
PERFECT FILET MIGNON WITH MUSHROOM MARSALA SAUCE - VIKALINKA
From vikalinka.com
FILET MIGNON WITH MUSHROOMS AND PINOT NOIR SAUCE FOR …
From pinterest.co.uk
FILET MIGNON WITH SAUTéED MUSHROOMS AND BACON IN PINOT NOIR …
From pinterest.ca
RECIPES | FILET MIGNON PAIRED WITH PINOT NOIR - CALERA WINE COMPANY
From calerawine.com
FILET MIGNON WITH RED WINE MUSHROOM SAUCE - GRITS AND PINECONES
From gritsandpinecones.com
FILET MIGNON WITH MUSHROOMS AND SAUCE PINOT NOIR
From cookingindex.com
PINOT NOIR MUSHROOM REDUCTION SAUCE WITH GRILLED T-BONE STEAK …
From peanutbutterandpeppers.com
FILET MIGNON IN MUSHROOM WINE SAUCE
From natashaskitchen.com
FILET MIGNON WITH MUSHROOMS AND SAUCE PINOT NOIR – RECIPES …
From recipenet.org
FILET MIGNON WITH MUSHROOMS AND PINOT NOIR SAUCE FOR …
From in.pinterest.com
FILET MIGNON WITH MUSHROOMS AND PINOT NOIR SAUCE FOR …
From in.pinterest.com
FILET MIGNON IN MUSHROOM SAUCE - GARDEN IN THE KITCHEN
From gardeninthekitchen.com
FILET MIGNON WITH MUSHROOM SAUCE - DAD WITH A PAN
From dadwithapan.com
FILET MIGNON WITH MUSHROOMS AND SAUCE PINOT NOIR | RECIPE | FILET ...
From pinterest.com
PAIRING PINOT NOIR WITH MUSHROOM RECIPES - ASPIRING WINOS
From aspiringwinos.com
FILET MIGNON WITH WILD MUSHROOM SAUCE - GREATIST.COM
From greatist.com
FILET MIGNON WITH MUSHROOMS AND MADEIRA WINE SAUCE
From theturniptruck.com
FILET MIGNON WITH MUSHROOM SAUCE - THE DEFINED DISH
From thedefineddish.com
FILET MIGNON WITH CREAMY MADEIRA MUSHROOM SAUCE FOR TWO
From greateightfriends.com
FILET MIGNON WITH MUSHROOM-WINE SAUCE RECIPE | MYRECIPES
From myrecipes.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love