Five Star Filet Mignon Stuffed With Mushrooms Onions Recipe 485 Recipes

FIVE STAR FILET MIGNON STUFFED WITH MUSHROOMS & ONIONS RECIPE - (4.8/5)

Steps:

• Preheat the grill to medium-high. Melt the butter over medium-high heat in a large skillet. Add the onions and rosemary and cook until the onions are slightly translucent, about 2 minutes. Stir in the mushrooms and cook, stirring, until the mushrooms are soft and most of the juices have evaporated, 4 to 5 minutes. Pour in the wine and simmer until most of the liquid has evaporated, about 2 minutes. Season with 1/4 teaspoon each salt and pepper. Cut a deep pocket horizontally into each steak. Sprinkle the steaks with salt and pepper. Stuff each pocket with about 1 1/2 tablespoons of the mushroom mixture, reserving the remaining mushroom mixture for serving. Skewer with toothpicks to close. Brush the steaks with olive oil. Place the steaks in a grill basket (this way any filling that falls out during cooking won't fall into the fire). Transfer the basket to the grill. Close the cover and cook to desired doneness, 5 to 6 minutes per side for medium-rare. Let the steaks rest for 5 minutes on a platter or cutting board Serve the steaks with the remaining mushroom mixture and the Bearnaise Sauce. BERNAISE SAUCE: Combine the wine, half the tarragon, the vinegar, garlic, shallots and some salt and pepper in a sauté pan over medium-low heat. Cook until reduced by half. Transfer to a medium metal bowl. Start to whisk the wine mixture in the bowl while adding the butter in increments. (Do not stop whisking throughout this whole process.) Temper the eggs so they do not scramble and add them to the bowl. The sauce will look glossy and thick. Whisk in the lemon juice, if using. Taste for seasoning.

FILET MIGNON WITH MUSHROOMS

Steps:

• Slice mushrroms and saute in 3 T. butter.
• Add flour and salt and pepper to taste.
• Blend well.
• Stir in warm cream.
• Keep well-heated, in a separate skillet, while you saute the filets in hot butter for 3 minutes per side.
• Saute bread slices in 6 T. butter, turning often to prevent butter from being absorbed.
• Arrange bread slices in a ring on a well heated platter.
• Top with the filets and arrange the mushroom sauce in the center.
• Stir the scotch into pan juices, boil up for a minute or two and spoon sauce over the meat.
• Additional sauce my be served on the side.

5-STAR FILET MIGNON

Steps:

• Using a paring knife, clean and trim all silverback from the tenderloin.
• Using a chef's knife cut away the point, or thin part of the loin. (I reserve this piece for anyone who wants a well done piece of meat or julienne it later to make a kick-ass gourmet cheesesteak).
• Cut the remaining loin into steaks approximately 1 and 1/2 inches thick.
• Arrange the steaks on a plate and return to refrigerator.
• Separate the rosemary leaves from the sprigs.
• Using a chef's knife cut the rosemary into 1/4 inch pieces.
• Combine the rosemary with 4 tablespoons of kosher salt in a ramekin, and cover with plastic. Shake for one minute to combine.
• Remove steaks from fridge.
• Pat steaks dry with a clean paper towel.
• Generously season one side of the steaks with the rosemary-salt and some freshly ground black pepper.
• Repeat steps 9 and 10 for the other side.
• To prepare on grill:.
• Preheat grill to highest possible temperature. Lower to temp to high. place steaks on grill and cook for 6 minutes on one side. Using tongs, turn steaks and cook for 5 minutes on other side for medium rare. Remove steaks from heat and allow to rest 4 minutes. Slice each steak and arrange the pieces in an overlapping manner. Sprinkle with fleur-de-sel and serve with desired sides.
• To prepare on stove.
• Heat a dry fry pan over high heat for 5 minutes. Add 2 tablespoons olive oil to pan. Follow directions above.
• Bon appetit.

FILET MIGNON WITH MUSHROOMS

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.

FILET MIGNON WITH MUSHROOMS AND MADEIRA WINE SAUCE

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.