MUSHROOM SAUCE WITH RED WINE
Thick and rich mushroom sauce with red wine that goes great with beef, especially filet mignon. Serve in a gravy boat and use as a gravy on grilled steaks.
Provided by TonyD
Time 40m
Yield 6
Number Of Ingredients 11
Steps:
- Melt butter in a skillet over medium heat. Add garlic, thyme, salt, and pepper; cook until fragrant, about 30 seconds. Add mushrooms and saute until tender, about 5 minutes.
- Add wine and beef broth and cook until sauce has reduced to about 3/4 of the original volume, about 20 minutes.
- Mix water and cornstarch together in a bowl until smooth; add to the sauce. Reduce heat to medium-low and simmer until thickened, 2 to 3 minutes.
Nutrition Facts : Calories 118.3 calories, Carbohydrate 4.4 g, Cholesterol 15.3 mg, Fat 6 g, Fiber 0.5 g, Protein 1.7 g, SaturatedFat 3.7 g, Sodium 564.7 mg, Sugar 0.9 g
BEEF TENDERLOIN FILET WITH MUSHROOM SAUCE
Steps:
- For the beef tenderloin: Preheat a saute pan or cast-iron skillet over high heat. Lightly oil the steaks. Place the steaks in the very hot pan and get a good sear on both sides. Cook for 6 to 7 minutes per side for medium-rare. Remove the steak from the pan and let rest in a warm spot for 7 to 8 minutes.
- For the mushroom sauce: Drain the fat from the pan. Add the shallots, bring the pan to a medium heat and season with salt. Cook the shallots for 3 to 4 minutes, and then add in the garlic. Cook the garlic and shallots together for 2 to 3 minutes.
- Add the mushrooms, season with salt and stir to coat with the oil. Cook the mushrooms until they look soft and wilted, 4 to 5 minutes.
- Add the veal demi-glace. Bring to a boil and reduce to a simmer and simmer for 4 to 5 minutes; the consistency should be almost as thick as gravy. If it is still thin, let it simmer for another couple of minutes until it does thicken.
- Check the consistency by coating a spoon with the sauce, turn the spoon over and draw a line down the middle of the spoon with your finger. If your finger leaves a track down the spoon without moving, then it is ready! Taste and adjust the salt, if needed.
- For the twice-baked potato mash and green beans: Add the potatoes to a pot of salted water. Turn the heat to medium and cook until the potatoes are fork tender, 20 to 25 minutes. Drain the potatoes well and pass through a food mill or ricer. Stir in the sour cream and heavy cream. Fold in the broccoli and Cheddar. Taste and season with salt as needed.
- Bring a pot of salted water to a boil. Add the green beans and cook until just tender, about 2 minutes. Remove from the water and immediately add to a salted ice bath. Heat the olive oil in a medium saute pan. Add green beans and saute quickly until heated through.
- Serve the filets with the mushroom sauce on top and the twice-baked potato mash and green beans on the side.
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 RED WINE SAUCE
Provided by Giada De Laurentiis
Categories main-dish
Time 55m
Yield 6 servings
Number Of Ingredients 9
Steps:
- Preheat grill to medium-high heat.
- Generously season the steaks with salt and pepper and drizzle with the 3 tablespoons of olive oil. Grill to desired doneness, about 5 minutes per side for medium-rare. Transfer the steaks to a cutting board. Tent with foil and let stand 10 minutes.
- Meanwhile, melt 2 tablespoons of butter in a heavy large saucepan over medium-high heat. Add the onions and saute until tender, about 5 minutes. Season with salt. Add the garlic and oregano and saute until fragrant, about 30 seconds. Stir in the tomato paste and cook for 2 minutes, stirring constantly. Whisk in the wine. Simmer until the sauce reduces by half, stirring occasionally, about 10 minutes. Remove the skillet from the heat. Strain the sauce into a small bowl, pressing on the solids to extract as much liquid as possible. Discard the solids in the strainer and return the sauce to the saucepan and bring back to a slow simmer. Cut the remaining 4 tablespoons of butter into small 1/2-inch chunks and whisk in the sauce a little at a time. Season the sauce, to taste, with salt and pepper.
- Place filets on each of 6 dinner plates. Drizzle the sauce over the filets and serve.
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 MUSHROOM-WINE SAUCE - LIGHT VERSION WEIGHT WAT
This is a diet recipe. I know it's not as low in calories like a salad - but its is High on Flavour and low calorie than other versions of this classic recipe.
Provided by Mimi Bobeck
Categories Steak
Time 50m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Melt 1 1/2 tsp butter in a nonstick skillet over medium heat.
- Add shallots and mushrooms; sauté for 4 minutes.
- Add 1 cup wine and 3/4 cup consommé; cook for 5 minutes, stirring frequently.
- Remove the mushrooms with a slotted spoon, place in a bowl.
- Increase heat to high; cook wine mixture until reduced to 1/2 cup (about 5 minutes).
- Add to mushrooms in bowl; set aside.
- Wipe pan with paper towel.
- Sprinkle pepper over steaks.
- Melt 1 1/2 tsp butter in pan over medium heat.
- Add steaks; cook 3 minutes on each side.
- Reduce heat to medium-low; cook 1 1/2 minutes on each side or until desired degree of doneness.
- Place on a platter; keep warm.
- Combine soy sauce and cornstarch.
- Add 1/2 cup wine and remaining consommé to skillet; scrape skillet to loosen browned bits.
- Bring to a boil; cook 1 minute.
- Add mushroom mixture, cornstarch mixture, and dried thyme, bring to a boil, and cook 1 minute, stirring constantly.
- Serve sauce with steaks.
- Garnish with thyme sprigs, if desired.
Nutrition Facts : Calories 135.2, Fat 3, SaturatedFat 1.8, Cholesterol 7.6, Sodium 647.3, Carbohydrate 9.5, Fiber 0.6, Sugar 0.8, Protein 2.8
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
PEPPERED FILET MIGNON WITH MUSHROOM WINE SAUCE
My husband and I were at a wedding reception at a very posh country club. He was served the most marvelous fillet mignon there, I opted for the chicken. It was my mission then to find this recipe and make a duplicate. He only allowed me a bite of steak the size of a grape with a small amount of sauce on it (and that was grudgingly). The last place I thought I would find a good steak recipe was Cooking Light, but there it was! Now when we need to impress, we serve this recipe. It tastes like a dish you'd be served at a five-star Hotel.
Provided by Dawn399
Categories Meat
Time 45m
Yield 4 filets
Number Of Ingredients 13
Steps:
- Prepare Mushroom wine Sauce first and set aside: Combine Mushrooms and flour in a bowl and toss to coat and set aside.
- In a medium skillet, combine wine, shallots, and balsamic vinegar.
- Bring to a boil and cook until thickened.
- Reduce heat.
- Add broth, Worcestershire, tomato paste, and rosemary, stir to combine and cook 1 minute.
- Add mushrooms and cook 3 minutes, until mushrooms are tender.
- Stir in mustard.
- Serve sauce over Filet Mignon.
- Fillet Mignon: Sprinkle steak with crushed black pepper and salt.
- Heat a non stick skillet over medium high heat or grill over a medium heat.
- Cook steaks for 3-5 minutes on each side until fillet is cooked the way you like it.
- Serve with sauce.
ROAST FILLET OF BEEF WITH WILD MUSHROOM SAUCE
Provided by Pierre Franey
Categories dinner, roasts, sauces and gravies, main course
Time 45m
Yield 4 to 6 servings
Number Of Ingredients 10
Steps:
- Preheat oven to 450 degrees.
- Brush the meat with oil. Sprinkle on all sides with salt and pepper to taste.
- Place the fillet in a small, shallow roasting pan, and place the pan on the bottom rack of the oven for about 25 minutes for rare. Turn and baste once or twice as it roasts.
- Transfer the meat to a warm platter, cover loosely with foil, and keep warm.
- Pour off most of the fat from the pan. Place on top of the stove. Add the mushrooms and salt and pepper to taste. Cook stirring over medium heat until lightly browned. Add the shallots. Cook briefly, stirring, and add the Madeira. Cook, stirring and scraping the bottom of the pan to dissolve the brown particles that cling to the bottom, until the liquid is reduced by half.
- Add the broth, tomato paste and tarragon and any juices that may have accumulated around the fillet. Cook over high heat for a few minutes until the sauce is reduced to 1 1/4 cups. Swirl in the butter and remove from heat. Keep warm.
- Transfer the fillet to a warm serving platter, slice it on the diagonal, and serve with the sauce.
Nutrition Facts : @context http, Calories 164, UnsaturatedFat 5 grams, Carbohydrate 4 grams, Fat 9 grams, Fiber 1 gram, Protein 13 grams, SaturatedFat 4 grams, Sodium 296 milligrams, Sugar 1 gram, TransFat 0 grams
More about "filet with mushroom wine sauce recipes"
FILET MIGNON WITH RED WINE MUSHROOM SAUCE - GRITS AND …
From gritsandpinecones.com
4.9/5 (7)Total Time 25 minsCategory Main DishCalories 570 per serving
- Place the same skillet over medium-high heat on the stove (don't wipe out the pan) and add the mushrooms, thyme, and shallots. Cook and stir for about 5 minutes or until the mushrooms and shallots soften. (You may need to add just a touch more oil to the pan.)
FILLET STEAK WITH MOREL MUSHROOM AND WINE SAUCE RECIPE
From bbc.co.uk
PAN SEARED FILET MIGNON WITH MUSHROOM RED WINE SAUCE …
From lowcarbmaven.com
FILET MIGNON WITH RED WINE MUSHROOM SAUCE - TRIED AND …
From triedandtruerecipe.com
5/5 (2)Total Time 40 minsCategory DinnerCalories 794 per serving
SEARED CENTER-CUT FILET MIGNON WITH MUSHROOM DEMI-GLACE …
From foodnetwork.com
Author Anne BurrellSteps 6Difficulty Advanced
6 DELICIOUS SAUCES FOR FILET MIGNON | STEAK UNIVERSITY
From mychicagosteak.com
FILET WITH RED WINE REDUCTION RECIPE - DINNER, THEN DESSERT
From dinnerthendessert.com
BEST STEAK SAUCE RECIPES: 13+ EASY STEAK CONDIMENTS
From bakeitwithlove.com
FILET MIGNON RECIPE IN MUSHROOM SAUCE VIDEO RECIPES
From howard.coolfire25.com
FILET MIGNON WITH MUSHROOM CABERNET SAUCE - RECIPE GIRL
From recipegirl.com
FILET MIGNON WITH MUSHROOM RED WINE SAUCE RECIPE | KATIE LEE …
From paul30.keystoneuniformcap.com
FILET MIGNON WITH MUSHROOM WINE SAUCE RECIPE - STEAK UNIVERSITY
From mychicagosteak.com
FILET MIGNON RECIPE IN MUSHROOM SAUCE (VIDEO)
From natashaskitchen.com
TOP 48 FILET MIGNON WITH SAUCE RECIPES
From nyamaneilang.coolfire25.com
FILET MIGNON IN MUSHROOM SAUCE | GARDEN IN THE KITCHEN
From gardeninthekitchen.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