Filet Mignon With Madeira Pan Sauce With Mustard And Anchovies Food

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FILET MIGNON WITH MUSTARD AND MUSHROOMS



Filet Mignon with Mustard and Mushrooms image

Provided by Ina Garten Bio & Top Recipes

Categories     main-dish

Time 45m

Yield 4 servings

Number Of Ingredients 15

4 (2-inch-thick) filets mignons, tied (10 to 12 ounces each)
2 tablespoons canola oil
1 1/2 tablespoons fleur de sel
2 teaspoons coarsely cracked black peppercorns
2 tablespoons unsalted butter
12 ounces cremini mushrooms, stemmed and sliced 1/4-inch thick
2 tablespoons dry sherry
Kosher salt and freshly ground black pepper
1 tablespoon good olive oil
1/2 cup minced shallots (2 large shallots)
3 tablespoons Cognac or brandy
1 1/4 cups heavy cream
1/4 cup good Dijon mustard
1/2 teaspoon whole grain mustard
2 tablespoons minced fresh parsley

Steps:

  • Preheat the oven to 400 degrees F. Be sure your stove is well ventilated!
  • Heat a large (10-inch) cast-iron skillet over high heat for 5 to 7 minutes. Pat the filets dry with paper towels and brush all over with the canola oil. Combine the fleur de sel and cracked pepper on a small plate and roll the filets on the top, bottom, and sides in the seasoning, pressing lightly to coat.
  • When the skillet is very hot, add the filets and sear evenly on all sides (top, bottom, and sides) for about 2 minutes per side.
  • Transfer the steaks from the skillet to a sheet pan (set the skillet aside) and place in the oven for 8 to 12 minutes, until the steaks register 120 degrees F on a meat thermometer for medium-rare. Remove from the oven, cover the pan tightly with aluminum foil, and allow to rest for 10 minutes.
  • Meanwhile, heat the butter in a medium (10-inch) saute pan over medium heat. Add the mushrooms and saute for 4 to 5 minutes, until they release their juices. Stir in the sherry and cook for 10 to 12 minutes, until the mushrooms are cooked through. Sprinkle with 1/2 teaspoon salt and 1/4 teaspoon pepper and set aside.
  • At the same time, add the olive oil to the skillet (don't wipe it out), add the shallots, and cook over medium heat for 2 minutes. Add the Cognac, stirring to deglaze the skillet, and cook for 2 minutes, until the Cognac evaporates and the shallots are tender. Stir in the cream and simmer for 4 to 5 minutes, until thickened. Stir in the two mustards and taste for seasonings.
  • Remove the strings from the filets and place on 4 warm dinner plates. Spoon the mustard sauce around the filets. Spoon the mushrooms on top of the filets and sprinkle each plate with parsley. Serve hot.

FILET MIGNON WITH MUSTARD AND MUSHROOMS



Filet Mignon with Mustard and Mushrooms image

Provided by Ina Garten

Time 45m

Yield 2 servings

Number Of Ingredients 15

2 (2-inch-thick) filets mignons, tied (10 to 12 ounces each)
1 tablespoon canola oil
2 1/2 teaspoons fleur de sel
1 teaspoon coarsely cracked black peppercorns
1 tablespoon unsalted butter
6 ounces cremini mushrooms, stemmed and sliced 1/4 inch thick
1 tablespoon dry sherry
Kosher salt and freshly ground black pepper
2 teaspoons good olive oil
1/4 cup minced shallots
1 1/2 tablespoons Cognac or brandy
3/4 cup heavy cream
2 tablespoons Dijon mustard
1/4 teaspoon whole-grain mustard
1 tablespoon minced fresh parsley leaves

Steps:

  • Preheat the oven to 400 degrees F. Be sure your stove is well ventilated!
  • Heat a large (10-inch) cast-iron skillet over high heat for 5 to 7 minutes. Pat the filets dry with paper towels and brush all over with the canola oil. Combine the fleur de sel and cracked pepper on a small plate and roll the filets on the top, bottom and sides in the seasoning, pressing lightly to coat. When the skillet is very hot, add the filets and sear evenly all over (top, bottom and sides) for about 2 minutes per side.
  • Transfer the steaks from the skillet to a sheet pan (set the skillet aside) and place in the oven for 8 to 12 minutes, until the steaks register 120 degrees F on a meat thermometer for medium rare. Remove from the oven, cover the sheet pan tightly with aluminum foil and allow to rest for 10 minutes.
  • Meanwhile, heat the butter in a medium (8-inch) saute pan over medium-low heat. Add the mushrooms and saute for 4 to 5 minutes, until they release their juices. Stir in the sherry and cook for 10 to 12 minutes, until the mushrooms are cooked through. Sprinkle with 1/4 teaspoon kosher salt and 1/8 teaspoon pepper and set aside.
  • At the same time, add the olive oil to the cast-iron skillet (don¿t wipe it out), add the shallots and cook over medium-low heat for 2 minutes. Add the Cognac, stirring to deglaze the skillet, and cook for 2 minutes, until the Cognac evaporates and the shallots are tender. Stir in the cream and simmer for 4 to 5 minutes, until thickened. Stir in the two mustards and taste for seasonings.
  • Remove the strings from the filets and place on a platter. Spoon the mustard sauce around the filets. Spoon the mushrooms on top of the filets and sprinkle with parsley. Serve hot.

FILET MIGNON WITH MUSTARD SAUCE



Filet Mignon with Mustard Sauce image

Categories     Beef     Mustard     Valentine's Day     Quick & Easy     Low Cal     Dinner     Meat     Cognac/Armagnac     Anniversary     Gourmet     Sugar Conscious     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free

Yield Serves 2

Number Of Ingredients 7

1 (7-ounce) filet mignon (2 inches thick)
1/2 teaspoon olive oil
1 1/2 tablespoons Cognac
1/4 cup beef broth
1/4 cup water
2 tablespoons coarse-grained mustard
1 teaspoon unsalted butter

Steps:

  • Halve filet crosswise and season with salt and pepper. Heat oil over moderate heat in a small heavy skillet until hot but not smoking, then cook filets 2 to 3 minutes on each side for rare. Let stand on a cutting board, tented loosely with foil, 5 minutes. While filets are standing, deglaze skillet with Cognac over moderate heat, scraping up brown bits. Add broth and water and boil until reduced to about 1/4 cup. Remove from heat and whisk in mustard, butter, any meat juices from cutting board, and salt and pepper to taste. Thinly slice filets and serve with sauce.

FILET MIGNON WITH MADEIRA PAN SAUCE WITH MUSTARD AND ANCHOVIES



Filet Mignon With Madeira Pan Sauce With Mustard and Anchovies image

Make and share this Filet Mignon With Madeira Pan Sauce With Mustard and Anchovies recipe from Food.com.

Provided by NovaLee

Categories     Steak

Time 28m

Yield 4 serving(s)

Number Of Ingredients 12

4 filet mignon, 1 1/2 inch thick (dry with paper towel)
4 teaspoons olive oil
salt and pepper
1 medium shallot, minced
1 cup madeira wine or 1 cup sherry wine
1 teaspoon anchovy paste
1 tablespoon minced fresh parsley
1 tablespoon minced fresh thyme
1 tablespoon Dijon mustard
1 tablespoon fresh lemon juice
3 tablespoons unsalted butter, softened
salt and pepper

Steps:

  • Heat oven 450°F.
  • Heat a skillet (not nonstick) over high heat until very hot.
  • Rub steaks with oil and then salt and pepper.
  • Sear steaks without moving until nice and brown and crust has formed about 3 minutes each side.
  • Place steaks on a baking sheet place in oven 2-4 minutes very rare-4-6 minutes rare-6-8 minutes medium rare.
  • While baking make sauce.
  • When steaks are done put on a platter cover and let rest 5 minutes.
  • In skillet the steaks were in heat pan medium low heat.
  • Add shallots stir until soft.
  • Add Madeira and rest of the ingredients.
  • Scrape up the bits in pan.
  • Simmer until reduced to 1/3 cup.
  • Stir in butter.
  • Serve over steaks.

Nutrition Facts : Calories 176.3, Fat 13.5, SaturatedFat 6.2, Cholesterol 24.6, Sodium 121.2, Carbohydrate 2.9, Fiber 0.2, Sugar 0.6, Protein 1

FILET MIGNON WITH MADEIRA SAUCE



filet mignon with madeira sauce image

Make and share this filet mignon with madeira sauce recipe from Food.com.

Provided by chia2160

Categories     Steak

Time 30m

Yield 4 serving(s)

Number Of Ingredients 11

3 tablespoons butter
2 tablespoons olive oil
3/4 lb sliced mushrooms
1/2 chopped onion
2 cloves chopped garlic
1 teaspoon thyme
salt and pepper
4 filet mignon
1/2 cup madeira wine
1/2 cup beef broth
1/2 cup heavy cream

Steps:

  • in skillet heat 2 tbsp butter with oil.
  • add mushrooms, garlic and onions, cook until lightly browned, remove, season with thyme,, salt, pepper.
  • add the rest of the butter and oil to skillet, brown fillets about 5 minutes per side for medium rare, remove.
  • add madeira to pan, reduce by half.
  • add broth and reduce, add cream and stir to thicken.
  • add mushrooms back to pan, add filets to warm through.

FILET MIGNON WITH MUSHROOMS AND MADEIRA



Filet Mignon with Mushrooms and Madeira image

Categories     Mushroom     Steak     Spring     Bon Appétit

Yield Makes 4 servings

Number Of Ingredients 10

3 tablespoons butter
2 tablespoons olive oil
12 ounces button mushrooms, thinly sliced
1/2 cup minced shallots (about 3)
4 garlic cloves, minced
1 tablespoon chopped fresh thyme
4 5-ounce filet mignon steaks (each about 3/4 inch thick)
1/2 cup Madeira
1 1/2 cups canned beef broth
1/2 cup whipping cream

Steps:

  • Melt 2 tablespoons butter with 1 tablespoon oil in heavy large skillet over medium heat. Add mushrooms and sauté until tender, about 10 minutes. Add 1/4 cup shallots and half of garlic and sauté until shallots are soft, about 3 minutes. Stir in thyme; season with salt and pepper. Transfer mushroom mixture to medium bowl.
  • Melt remaining 1 tablespoon butter with 1 tablespoon oil in same skillet over medium-high heat. Sprinkle steaks with salt and pepper. Add to skillet and cook to desired doneness, about 3 minutes per side for medium-rare. Transfer steaks to plate. Add remaining 1/4 cup shallots and garlic to same skillet. Sauté 2 minutes. Add Madeira and boil until reduced by half, about 3 minutes. Add broth and boil until mixture is reduced to 2/3 cup, about 6 minutes. Add cream and boil until sauce thickens slightly, about 2 minutes. Stir in mushroom mixture. Season sauce to taste with salt and pepper. Return steaks to skillet and cook until heated through, about 1 minute. Transfer to plates. Spoon sauce over and serve.

FILET MIGNON WITH MUSHROOMS AND MADEIRA WINE SAUCE



Filet Mignon With Mushrooms and Madeira Wine Sauce image

Provided by Pierre Franey

Categories     dinner, main course

Time 45m

Yield 4 servings

Number Of Ingredients 10

4 slices filet mignon, each about 1 to 1 1/2 inches thick and weighing 1/2 pound
Salt to taste if desired
Freshly ground pepper to taste
1/2 pound fresh mushrooms
1 tablespoon corn, peanut or vegetable oil
2 tablespoons butter
2 tablespoons finely chopped shallots
1/4 cup Madeira wine
1/2 cup beef broth
1 teaspoon tomato paste

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.

Nutrition Facts : @context http, Calories 553, UnsaturatedFat 20 grams, Carbohydrate 4 grams, Fat 41 grams, Fiber 1 gram, Protein 38 grams, SaturatedFat 17 grams, Sodium 689 milligrams, Sugar 2 grams, TransFat 0 grams

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