Steak Fillet With Mushrooms Recipes

FILET STEAKS AND MUSHROOM SAUCE

Steps:

• Pat dry the steaks with a paper towel then rub with salt and pepper on both sides.
• Heat the oil in a large skillet over medium-high heat. Add steaks with plenty of space in between, or cook in batches.
• Allow the filets to cook undisturbed for 2-4 minutes per side (for medium-rare), or cook to your liking.
• Once the steak is done, set aside on a plate and cover to keep warm.
• To the same preheated pan add the remaining oil. Sautee the onions for 2-3 minutes. Add in the mushrooms and garlic and continue to cook stirring frequently for 3-4 minutes.
• Stir in the broth and thyme; allow it to bubble until liquid is reduced by half, 5-7 minutes.
• In a small bowl whisk well the almond milk and cornstarch.
• Add the cornstarch mixture to the pan and whisk until sauce thickens, 2-3 minutes. Stir in the balsamic vinegar.
• Return the beef to the pan and spoon over the sauce, keeping it on the heat for 1-2 minutes, more, or until just heated through.
• Garnish with fresh thyme and serve immediately.

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.

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.

ROAST BEEF TENDERLOIN WITH MUSHROOM RAGOUT

Steps:

• Preheat the oven to 400 degrees F.
• Heat a large ovenproof skillet over medium-high heat. Pat the beef dry and season all over with salt and a generous amount of pepper. Add the oil to the skillet and heat until shimmering. Add 1 tablespoon of the butter and swirl to melt. Add the beef and sear until mahogany brown on all sides, about 8 minutes total.
• Transfer the skillet to the oven. Roast until an instant-read thermometer inserted in the center registers 125 degrees F for medium-rare, about 25 minutes.
• Meanwhile make the ragout: Heat 2 tablespoons of the butter in a large skillet over medium-high heat. Add the mushrooms and spread them out evenly; increase the heat to high. Let the mushrooms cook, undisturbed, until browned, then shake the skillet to flip them over. Add the additional butter along the sides of the skillet as the mushrooms cook, if the skillet seems very dry. Continue to cook until nicely browned, about 5 minutes.
• Add the shallot and cook, stirring often, until softened, about 2 minutes. Season the mushrooms with 1/2 teaspoon salt and some ground black pepper; add the thyme. Pull the skillet off the heat and add the Madeira. Return the skillet to the heat and scrape up any of the brown bits from the bottom with a wooden spoon. Add the heavy cream and bring to a boil. Remove from the heat and keep warm.
• When the beef is ready, transfer to a cutting board, tent very loosely with aluminum foil, and let rest for 10 to 15 minutes.
• Slice the beef across the grain crosswise, arrange on a platter and serve with the mushroom ragout.

BEEF TENDERLOIN IN MUSHROOM SAUCE

Steps:

• In a large skillet, heat 2 tablespoons butter and oil over medium-high heat; cook steaks to desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°), 5-6 minutes per side. Remove from pan, reserving drippings; keep warm., In same pan, heat drippings and remaining butter over medium-high heat; saute mushrooms and green onion until tender. Stir in flour, salt and pepper until blended; gradually stir in broth and, if desired, browning sauce. Bring to a boil, stirring constantly; cook and stir until thickened, 1-2 minutes. Serve with steaks.

PERFECT TENDERLOIN STEAK / FILETS WITH MUSHROOMS

Steps:

• Preheat oven to 350°F.
• Roast an entire head of garlic by cutting off top, placing in a small Pyrex baking ramekin. Coat top with EVOO, salt, & pepper.
• Bake until the cloves are soft and golden, about 1 hour.
• Remove from the oven and let sit until cool enough to handle.
• Squeeze each head of garlic to expel the cloves into a bowl.
• SAVE THE OIL and add ½ tablespoon of butter. Set on counter to hold.
• Increase oven temperature to 400°F.
• Meanwhile, bring steaks to room temperature and sauté mushrooms.
• To sauté mushrooms, melt butter and EVOO in a large conventional (not non-stick) sauté pan over medium to med-high heat. After butter foaming stops, add mushrooms, and cook until they are nicely caramelized on both sides. Do not salt & pepper until they are browned, or they will release too much liquid, and take forever to brown. Once browned, add the salt, pepper, Worcestershire sauce, brandy, beef broth, and roasted garlic. Reduce so that sauce is concentrated, and about ¼ original volume. Reduce to simmer to keep warm. Make an empty space in center of pan, to receive the steaks.
• Rub steaks with olive oil, and liberally season with salt and freshly ground coarse black pepper.
• Preheat grill (outdoor or indoor) to med-high for at least 5 minutes, with lid closed.
• Sear the steaks for 2 minutes on each side, then place them in the pan, surrounded by mushrooms.
• Pour the garlic-infused oil with butter, from roasting the garlic, over each steak.
• Immediately place in the oven for 6½ to 7 minutes for medium rare.
• Remove from oven, cover with foil, and rest for 5 minutes, for juices to settle in meat.
• Serve steaks, smothered in mushrooms.

BEEF TENDERLOIN WITH MUSHROOMS

Steps:

• Trim fat from steaks. Spread mustard evenly over both sides of steaks. In a large skillet heat 1 tablespoon of the oil over medium-high heat. Add steaks; reduce heat to medium. Cook to desired doneness, turning once. Allow 7 to 9 minutes for medium-rare (145 degrees F) to medium (160 degrees F). Transfer steaks to a serving platter; keep warm.
• Add remaining 1 tablespoon oil to drippings in skillet. Add mushrooms; cook and stir for 4 minutes. Stir in wine, Worcestershire sauce, and thyme. Simmer, uncovered, for 3 minutes. Spoon over steaks.
• Makes 4 servings

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.

STEAK FILLET WITH MUSHROOMS

Steps:

• Pre-heat oven to 180 degrees celsius.
• Heat oil in a pan, add steaks and sear 2 minutes each side, cook for a further 4-5 Min's a side.
• Remove to an oven proof dish and cook for a further 15-20 Min's for Medium rare-Medium. Please adjust cooking times for thinner steaks as I said above mine were about 300g a piece and this cooking time gave us a tender steaks, nice and pink in the middle.
• Sauce.
• Melt butter in a pan, add mushrooms, cook, until almost tender, add garlic and cook for a further 2 Min's, stirring, so garlic does not burn.
• Add creme fraiche, cream and stock, bring to the boil. Reduce heat to a simmer, mix a little water with cornflour, add to sauce and stir until mixture thickens.
• Stir in onions and parsley, serve sauce over steak.

ROAST FILLET OF BEEF WITH WILD MUSHROOM SAUCE

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.