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 ROSEMARY AND MUSHROOM GRAVY
Steps:
- Steak: Put an oven rack in the center of the oven. Preheat the oven to 400 degrees F. Spray a small baking sheet with vegetable oil cooking spray. Set aside. Season the steaks with salt and pepper, to taste. In a large skillet, heat the oil over medium-high heat. Add the steaks and brown on all sides, about 4 minutes.
- Transfer to the prepared baking sheet and bake for 10 minutes for medium-rare doneness. Let the steaks rest for 5 minutes on a cutting board.
- Gravy: In the same skillet used for the steak, heat 2 tablespoons of oil over medium-high heat. Add the shallots and mushrooms and season with salt and pepper, to taste. Cook until the shallots are soft, about 5 minutes. Add the wine and scrape up the brown bits that cling to the bottom of the pan with a wooden spoon. Cook until most of the liquid has evaporated, about 2 minutes. Stir in the beef broth and rosemary. Whisk in the flour until smooth. Bring the mixture to a boil. Reduce the heat to a simmer and cook, stirring occasionally, until half of the liquid has evaporated and the sauce has thickened slightly, about 10 minutes. Remove the pan from the heat and stir in the butter until smooth. Season with salt and pepper, to taste.
- Cutting across the grain, slice the steak into 1/4-inch thick slices and arrange on a platter. Pour the sauce into a serving bowl and serve alongside the meat.
Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
CREAMY MUSHROOM GRAVY
A creamy, mushroom-laden gravy you'll want on mashed potatoes, turkey and meatloaf alike.
Provided by Food Network Kitchen
Time 25m
Yield 8-10
Number Of Ingredients 8
Steps:
- Melt the butter in a large saucepot over medium-high heat. Add the mushrooms and cook, stirring occasionally, until dry and tender, about 10 minutes; season with salt and pepper.
- Sprinkle the flour over the mushrooms and cook, stirring, until lightly browned, about 1 minute. Add the broth and sherry and continue to cook until it comes to a boil and thickens, about 5 minutes. Stir in the heavy cream and thyme and adjust the seasoning with salt and pepper.
FILET MIGNON WITH RICH BALSAMIC GLAZE
This is an elegant and quick romantic dinner for two. Wonderful served with steamed asparagus and baby red potatoes.
Provided by LINDA W.
Categories Meat and Poultry Recipes Beef Steaks Filet Mignon Recipes
Time 20m
Yield 2
Number Of Ingredients 5
Steps:
- Sprinkle freshly ground pepper over both sides of each steak, and sprinkle with salt to taste.
- Heat a nonstick skillet over medium-high heat. Place steaks in hot pan, and cook for 1 minute on each side, or until browned. Reduce heat to medium-low, and add balsamic vinegar and red wine. Cover, and cook for 4 minutes on each side, basting with sauce when you turn the meat over.
- Remove steaks to two warmed plates, spoon one tablespoon of glaze over each, and serve immediately.
Nutrition Facts : Calories 366.6 calories, Carbohydrate 5.7 g, Cholesterol 80.5 mg, Fat 26.2 g, Fiber 0.1 g, Protein 20.3 g, SaturatedFat 10.6 g, Sodium 63.5 mg, Sugar 4.6 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
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- Allow the steaks to sit out at room temperature for 30 minutes. Meanwhile, preheat the oven to 375°F.
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