Pan Seared Filet Mignon With Cabernet Sauce Recipes

FILET MIGNON WITH MUSHROOM-CABERNET GRAVY

Filet Mignon with Mushroom-Cabernet Gravy image

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

Ingredients

1 tablespoon olive oil
2 (8 ounce) (1 inch thick) filet mignon steaks
½ teaspoon sea salt
¼ teaspoon ground black pepper
1 tablespoon butter
1 large shallot, chopped
12 ounces sliced fresh white mushrooms
1 cup Cabernet Sauvignon or other dry red wine
½ cup beef broth
1 ½ teaspoons chopped fresh thyme
1 teaspoon cornstarch
2 tablespoons water

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

PAN-SEARED FILET MIGNON WITH CAPER SAUCE

Pan-Seared Filet Mignon With Caper Sauce image

Make and share this Pan-Seared Filet Mignon With Caper Sauce recipe from Food.com.

Provided by kittycara

Categories Steak

Time 35m

Yield 3 serving(s)

Number Of Ingredients 10

Ingredients

1/2 teaspoon salt
1/2 teaspoon pepper
3 (4 ounce) filet mignon steaks
4 tablespoons butter or 4 tablespoons margarine, divided
1/4 cup chopped shallot
2 garlic cloves, minced
2/3 cup red wine (such as Cabernet Sauvignon)
2 tablespoons dijon-style mustard
2 tablespoons capers
chopped tomato (optional)

Steps:

Sprinkle salt and pepper over steaks.Melt 2 tablespoons of the butter in large heavy skillet over medium-high heat. Add steaks to skillet and cook 4 minutes on each side or until desired doneness. Remove from skillet: keep warm.
Melt remaining 2 tablespoons butter in skillet over medium-high heat and add shallots and garlic. Sauté 2 minutes or until lightly browned. Add wine, mustard and capers; simmer until slightly thickened,about 5 minutes. Spoon sauce over steaks. Garnish with chopped tomato,if desired.
NOTE: If preferred, substitute beef broth for the red wine called for in this recipe.

Nutrition Facts : Calories 515, Fat 41.5, SaturatedFat 20.3, Cholesterol 121.2, Sodium 725, Carbohydrate 4.6, Fiber 0.2, Sugar 0.4, Protein 20.9

FILET MIGNON WITH CABERNET SAUCE

Filet Mignon With Cabernet Sauce image

Make and share this Filet Mignon With Cabernet Sauce recipe from Food.com.

Provided by Little Suzy Homemak

Categories Steak

Time 30m

Yield 4 serving(s)

Number Of Ingredients 9

Ingredients

4 filet mignon steaks
1/2 teaspoon salt, divided
1/2 teaspoon fresh ground pepper, divided
1/4 cup minced shallot
1 tablespoon red wine vinegar
2 teaspoons low sodium soy sauce
1 cup cabernet sauvignon wine
1 cup reduced-sodium beef broth
2 teaspoons butter

Steps:

Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Sprinkle both sides of steaks evenly with 14 teaspoon pepper.
Add steaks to pan; cook 3 minutes on each side or until desired degree of doneness. Remove from pan.
Add shallots to pan; saute 1 minute. Stir in vinegar and soy sauce, scraping pan to loosen browned bits; cook 1 minute or until liquid evaporates, stirring constantly.
Add remaining 1/4 teaspoon salt, remaining 1/4 teaspoon pepper, wine and broth; bring to a boil. Cook until reduced to 1/2 cup (about 11 minutes). Remove from heat; stir in butter. Serve with steaks.

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