Spiced Filet Mignon With Mushrooms Recipes

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

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.

SPICED FILET MIGNON WITH MUSHROOMS

Steps:

• preheat oven to 400 put shiitakes and hot water in a small bowl, soak for 20 minutes.
• remove shiitakes, reserve water.
• stem and slice.
• in a skillet heat 2 tbsp oil.
• add crimini, garlic, shallots, shiitake, saute 5 minutes.
• add wine and 1/2 c mushroom soaking liquid.
• simmer until reduced to 1/2 cup, about 5 minutes add beef stock, reduce to 1 1/2 c, 6 minutes.
• set aside.
• in a small pan toast mustard seeds until they begin to pop.
• cool slightly and grind.
• mix with 5 spice powder, salt and pepper to taste.
• sprinkle over filets.
• heat remaining oil in a skillet, add filets and cook for 2-3 minutes per side.
• transfer to a baking dish and place in oven until done, 5 minutes for medium rare.
• meanwhile add the sauce to the filet skillet,bring to a simmer and whisk in butter 1 tbsp at a time.
• season with salt and pepper, serve sauce over filet mignon.

PORTUGUESE FILET MIGNON WITH MUSHROOM SAUCE

Steps:

• Rub both sides of the steaks with the cut side of the lemons.
• Season the steaks with the salt, chili pepper and chopped garlic.
• Heat the margarine in a sauce pan. Add the milk, port wine and
• Worcestershire sauce. Bring to a high simmer over medium-high heat. Toss in the sliced mushrooms and simmer for 3 to 4 minutes, reducing the sauce. Set aside.
• Grill the steaks for 5 minutes on each side. Meanwhile, toast the slices of bread and place them on the serving dishes.
• Top the toast with the steaks. Ladle the mushroom sauce over.