Filet Mignon With Mushroom Sauce Food

facebook share image   twitter share image   pinterest share image   E-Mail share image

FILET MIGNON WITH MUSHROOMS



Filet Mignon with Mushrooms image

This has turned out to be my wife's absolute favorite recipe for filet mignon with mushrooms. The original called for about a third of the liquid, but the sauce is so good that she always complained about not having enough to dip bread in. So the liquid measurements are tripled here from the original.

Provided by Brian Wren

Categories     Meat and Poultry Recipes     Beef     Steaks     Filet Mignon Recipes

Time 50m

Yield 2

Number Of Ingredients 11

2 slices bacon
1 ½ tablespoons unsalted butter, divided
1 clove garlic, mashed to a paste
6 medium (blank)s white mushrooms, thinly sliced
1 pinch salt and ground black pepper to taste
⅓ cup bourbon
⅓ cup water
2 tablespoons fresh lemon juice
1 tablespoon Worcestershire sauce
1 tablespoon minced fresh parsley leaves
2 steaks filet mignon steaks, about 1 inch thick

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.

Nutrition Facts : Calories 468.4 calories, Carbohydrate 5.5 g, Cholesterol 122.9 mg, Fat 21.6 g, Fiber 0.7 g, Protein 37.8 g, SaturatedFat 10.1 g, Sodium 442.9 mg, Sugar 2.1 g

BEEF TENDERLOIN FILET WITH MUSHROOM SAUCE



Beef Tenderloin Filet with Mushroom Sauce image

Provided by Anne Burrell

Categories     main-dish

Time 1h25m

Yield 2 servings

Number Of Ingredients 18

2 beef tenderloin filets, 6 ounces each
Olive oil
1/2 shallot, finely chopped
Kosher salt
1 clove garlic, minced
3 cremini mushrooms, thinly sliced
3 oyster mushrooms, thinly sliced
3 shiitake mushrooms, thinly sliced
1/4 cup veal demi-glace
3 sprigs thyme
2 Idaho potatoes, peeled and large-diced
Kosher salt
1/4 cup sour cream
Splash heavy cream
1/2 cup broccoli florets, blanched, shocked and rough chopped
1/2 cup shredded Cheddar
2 cups green beans
2 tablespoons olive oil

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.

FILET MIGNON WITH MUSHROOM SAUCE



Filet Mignon With Mushroom Sauce image

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

Provided by JackieOhNo

Categories     Steak

Time 21m

Yield 4 serving(s)

Number Of Ingredients 11

4 filet mignon steaks
1/4 teaspoon salt
1/4 teaspoon black pepper
1 tablespoon olive oil
8 ounces presliced mixed mushrooms
3 garlic cloves, chopped
1/4 cup steak sauce (such as A-1)
1 tablespoon onion flakes
2 teaspoons brown sugar
1/4 cup water
green salad and asparagus (optional)

Steps:

  • Heat broiler. Coat a broiler pan with nonstick spray.
  • Season steaks with salt and pepper. Place on prepared pan and broil for 3 to 4 minutes per side for medium rare or until internal temperature reads 130 degrees on an instant-read thermometer. Keep warm and allow to rest for 5 minutes.
  • Meanwhile, heat a large nonstick skillet over medium-high heat. Add the olive oil, mushrooms and garlic and cook, stirring occasionally, for 5 minutes. Stir in steak sauce, onion flakes, brown sugar and water. Cook, stirring occasionally, for about 3 minutes, until thickened.
  • Serve with salad and asparagus, if desired.

Nutrition Facts : Calories 46.6, Fat 3.4, SaturatedFat 0.5, Sodium 147.2, Carbohydrate 4.1, Fiber 0.2, Sugar 2.7, Protein 0.3

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 RECIPE IN MUSHROOM SAUCE (VIDEO)



Filet Mignon Recipe in Mushroom Sauce (VIDEO) image

This pan-seared Filet Mignon recipe really and truly is an excellent way to make filet mignon. Every bite is so flavorful with that light mushroom wine cream sauce. Searing the beef makes it melt-in-your mouth tender.

Provided by Natasha of NatashasKitchen.com

Categories     Easy

Time 30m

Number Of Ingredients 12

4 Tbsp unsalted butter (divided)
2 Tbsp olive oil (divided)
16 oz baby bella mushrooms (thickly sliced)
1 small onion (finely diced)
4 garlic cloves (minced)
1 Tbsp fresh thyme (minced (or 1 tsp dry thyme))
24 oz filet mignon (beef tenderloin) steaks (6-8 oz each, about 1 1/2" thick)
1/2 cup Merlot wine (or any dry red wine)
1 1/2 cups beef broth
1/2 cup whipping cream
1 1/4 tsp sea salt (we use sea salt, divided)
1/2 tsp black pepper (divided)

Steps:

  • Place a large heavy-bottomed pan over med/high heat and melt in 2 Tbsp butter and 1 Tbsp oil. Add sliced mushrooms and cook 6 min or until softened and most of the liquid has evaporated. Add diced onion and cook 3 min, stirring often.
  • Add minced garlic, 1 Tbsp thyme, 1/4 tsp salt and 1/8 tsp black pepper. Cook, stirring constantly, 2 min or until garlic is fragrant. Transfer mushrooms to a large plate. Wipe pan clean with a wet paper towel.
  • Season steaks all over with 1 tsp salt and 1/4 tsp black pepper. Place the same pan over medium/high heat and add 2 Tbsp butter and 1 Tbsp oil. When the butter is hot and finished foaming, add seasoned steaks and sear 3-5 min per side for medium-rare (5-6 min for medium doneness*), turning once. When steaks reach desired doneness, transfer them to the plate with mushrooms.
  • In the same pan over med/high heat, add 1/2 cup red wine and boil down until reduced by half (3 min), scraping the bottom to deglaze. Add 1 1/2 cups beef broth and boil until 2/3 cup of liquid remains in the pan (5-7 min). Stir in 1/2 cup cream and boil 2 min or until slightly thickened. Season sauce to taste with salt and pepper if desired.
  • Add steaks and mushrooms back to pan, spooning some of the sauce over steaks. Once steaks are just heated through, remove from heat and serve garnished with fresh sprigs of thyme if desired.

Nutrition Facts : Calories 591 kcal, Carbohydrate 10 g, Protein 43 g, Fat 39 g, SaturatedFat 18 g, Cholesterol 180 mg, Sodium 1008 mg, Fiber 1 g, Sugar 3 g, ServingSize 1 serving

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

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

FILET MIGNON IN MUSHROOM BRANDY CREAM SAUCE



Filet Mignon in Mushroom Brandy Cream Sauce image

I've had this recipe for at least 20 years and finally tried it last year.......yyyyuuuummmmmmyyyy! It is definitely a 5 star recipe. The filets are cooked on the stove and finished in the oven, you won't believe how wonderful they are!!

Provided by Chef53Kathy

Categories     Meat

Time 50m

Yield 4 steaks, 4 serving(s)

Number Of Ingredients 9

1 tablespoon olive oil
4 filet mignon steaks, 1 inch thick
salt
pepper
2 cups fresh mushrooms, sliced
2 green onions, bias sliced in one inch pieces
1/3 cup brandy
1 cup heavy whipping cream
2 tablespoons butter

Steps:

  • DO NOT SUBSTITUTE INGREDIENTS!
  • Heat the olive oil in a large skillet over medium heat. Season both sides of the steaks with the salt and pepper as desired. Add the steaks to the hot skillet and sear two minuntes on each side until lightly browned. Transfer to an oven proof baking dish and bake uncovered in a 400* preheated oven 10-13 minutes for medium-medium rare doneness.
  • Cook mushrooms and green onions in the same skillet over medium heat until just tender. Remove from heat and add the brandy, return to heat and simmer for 4 minutes. Add the whipping cream and bring just to boiling. Boil gently about 8 minutes or until reduced to about 1 cup. Season with additional salt and pepper if desired, finish sauce by adding butter and stir till blended.
  • To serve, place steaks on a warm platter and spoon the sauce over the meat.

PEPPERED FILET MIGNONS WITH MUSHROOM BOURBON SAUCE



Peppered Filet Mignons With Mushroom Bourbon Sauce image

Make and share this Peppered Filet Mignons With Mushroom Bourbon Sauce recipe from Food.com.

Provided by ratherbeswimmin

Categories     Very Low Carbs

Time 1h12m

Yield 4 serving(s)

Number Of Ingredients 15

12 ounces mushrooms
3 tablespoons butter
2 shallots, finely chopped
1/2 cup dry white wine
3/4 cup beef stock or 3/4 cup chicken stock
1 cup heavy whipping cream
2 tablespoons Bourbon
1 teaspoon Dijon mustard
coarse salt
fresh ground black pepper
4 (7 ounce) filet mignon, each 1 1/2 inches thick and 6-8 ounces
2 tablespoons Dijon mustard
2 tablespoons cracked black peppercorns
coarse salt
fresh ground black pepper

Steps:

  • Mushroom Bourbon Sauce: trim the ends off the mushroom stems; wipe mushrooms clean with a damp paper towel.
  • Pick out the 4 largest, best-looking mushroom caps and cut the stems off at the base; thinly slice the rest of the mushrooms.
  • Melt the butter in a pan over medium heat; brush a little of the melted butter over the whole mushroom caps and set them aside.
  • Add the shallots to the pan; cook until soft and translucent, but not brown, about 3 minutes.
  • Increase heat to high and add in the sliced mushrooms; stirring with a wooden spoon, saute the mushrooms until they are nicely browned and all the mushrooms juices have evaporated, 3-5 minutes.
  • Stir in the wine; bring to a boil; let boil until the liquid is reduced by half, 3-5 minutes.
  • Stir in the stock; bring to a boil; let boil until reduced by two-thirds, 3-5 minutes.
  • Stir in the cream; bring to a boil; let boil until reduced by one-third, 4-6 minutes (sauce should be thick and creamy).
  • Add in the bourbon; bring to a boil; let boil 1 minute.
  • Whisk in the mustard and season with salt and pepper to taste; the sauce should be highly seasoned.
  • Set sauce aside while you prepare the steaks.
  • Brush each filet on all sides with mustard.
  • Combine the peppercorns and 1 tablespoon of salt in a shallow bowl; stir to combine.
  • Thickly crust the steaks with the peppercorn mixture, concentrating it on the tops and bottoms and patting it onto the meat with your fingertips.
  • Set up grill for direct grilling and preheat to high.
  • When ready to grill, brush and oil the grill grate; place the filets on the hot grate until cooed to taste, about 3-4 minutes per side for rare; 4-6 minutes per side for med-rare; or 7-8 minutes per side for medium.
  • Using tongs, turn the steaks on their sides to brown the edges.
  • Once the steaks are on the grill, season the reserved mushroom caps with salt and pepper, place them on the grate, and cook them until they are browned and soft, 2-3 minutes per side.
  • Transfer grilled filets and mushroom caps to a platter; let rest for 2 minutes.
  • To serve, spoon sauce over filets; top each one with a grilled mushrooms cap.

FILET MIGNON IN MUSHROOM WINE SAUCE



Filet Mignon in Mushroom Wine Sauce image

Make and share this Filet Mignon in Mushroom Wine Sauce recipe from Food.com.

Provided by Monstre Dame

Categories     Steak

Time 50m

Yield 2 serving(s)

Number Of Ingredients 9

2 filet mignon steaks
2 tablespoons butter, divided
3 tablespoons shallots, minced
1/4 cup fresh shiitake mushroom
3/4 cup cabernet sauvignon wine, divided
5 fluid ounces beef consomme
1/2 tablespoon soy sauce
1 teaspoon cornstarch
1 teaspoon dried thyme

Steps:

  • In a nonstick frying pan, saute shallots and mushrooms in 1 tbsp butter for about 4 mins, til tender.
  • Add 1/2 cup of red wine and 3 fl. oz consomme. Simmer for about 5 minutes, stirring frequently.
  • Remove the mushrooms from sauce, set aside.
  • Boil sauce over high heat until reduced to 1/4 cup.
  • Combine sauce with mushrooms in bowl. Set aside.
  • Sprinkle filets with pepper to taste. Saute steaks in remaining 1 tbsp butter over medium heat, about 3 minutes per side for a 1-inch thick steak.
  • Reduce fire to medium-low heat; cook steaks until desired level of doneness, about 10-15 minutes for medium rare. Remove from pan, keep warm.
  • Add the rest of the red wine and beef consommé to the skillet. Bring to a boil. Boil for one minute.
  • Add mushroom/sauce mixture, add cornstarch & soy sauce, and the thyme. Boil one minute, stirring constantly, until thickened.
  • Place steaks on plate and pour sauce over. Garnish with fresh thyme.

Nutrition Facts : Calories 224, Fat 11.6, SaturatedFat 7.3, Cholesterol 30.5, Sodium 735.9, Carbohydrate 10.4, Fiber 0.7, Sugar 0.9, Protein 4.7

PORTUGUESE FILET MIGNON WITH MUSHROOM SAUCE



Portuguese Filet Mignon With Mushroom Sauce image

This is a recipe that I found on www.portuguesecooking.com and it sounds delicious!! Posting for ZWT5 so it is untried by me at this point!! This is what is stated on the site about this recipe: This is a recipe for an upscale steak served at a former Lisbon restaurant. Though it is not traditional it has rave reviews.

Provided by diner524

Categories     Steak

Time 20m

Yield 2 serving(s)

Number Of Ingredients 11

1 lemon
2 filet mignon steaks, 1-inch thick
coarse salt, as needed
dried chili, crushed, to taste
4 garlic cloves, coarsely chopped
2 tablespoons butter
1/3 cup milk
2 ounces dry red wine (porto wine)
1 tablespoon Worcestershire sauce
16 ounces mushrooms, sliced and of your choice
2 slices bread, 1/2 thick slices (Portuguese country)

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.

Nutrition Facts : Calories 292.4, Fat 14.7, SaturatedFat 8.5, Cholesterol 36.2, Sodium 346.4, Carbohydrate 29, Fiber 3.8, Sugar 7.4, Protein 11.1

More about "filet mignon with mushroom sauce food"

FILET MIGNON IN MUSHROOM WINE SAUCE
filet-mignon-in-mushroom-wine-sauce image
Web Dec 26, 2015 How to Make Filet Mignon: 1. Place a large heavy-bottomed pan over medium/high heat and melt in 2 Tbsp butter and 1 Tbsp oil. Add thickly sliced mushrooms and cook 5 min until soft. Stir in onion and …
From natashaskitchen.com


FILET MIGNON WITH MUSHROOM SAUCE - A FAMILY FEAST®
filet-mignon-with-mushroom-sauce-a-family-feast image
Web Jan 1, 2015 Filet Mignon with Mushroom Sauce Yield: 2 servings 1 x Prep: 10 mins Cook: 20 mins Total: 30 minutes Pin for Later Rate Recipe Scale: Ingredients 2 one-inch thick Certified Angus Beef filets 4 ounces …
From afamilyfeast.com


FILET MIGNON IN MUSHROOM SAUCE | GARDEN IN THE KITCHEN
Web Apr 5, 2021 2 cups baby bella mushrooms sliced 1 tablespoon olive oil 2 tablespoon butter unsalted 2 cloves garlic, whole 1 pinch sea salt flakes and fresh ground pepper to taste …
From gardeninthekitchen.com
5/5 (3)
Total Time 26 mins
Category Dinner
Calories 48 per serving
  • Heat oil and butter in cast iron. Add in mushroom slices, fresh thyme and garlic cloves. Stir a few times. Cook until golden (about 10-12 mins)


SEARED CENTER-CUT FILET MIGNON WITH MUSHROOM DEMI-GLACE …
Web Season the sauce with kosher salt to taste and top with the chives. Set up a deep fryer or heavy-bottomed pot with canola oil and heat the oil to 350 degrees F. Slice the potatoes …
From foodnetwork.com
Author Anne Burrell
Steps 6
Difficulty Advanced


FILET MIGNON IN SHERRY MUSHROOM CREAM SAUCE - IT IS A KEEPER
Web Mar 18, 2019 Add the sherry and chicken stock to the skillet, 1/2 cup at a time, whisking until combined. Add House Seasoning Blend; Cook for 10 minutes. Add cream and cook …
From itisakeeper.com


GRILLED FILET MIGNON WITH MUSHROOM BROWN BUTTER SAUCE
Web Oct 18, 2019 In a large skillet over medium heat, add one tablespoon of butter and one tablespoon olive oil. Allow butter to melt and then add mushrooms. Saute mushrooms …
From vindulge.com


FILET MIGNON IN MUSHROOM WINE SAUCE - NATASHASKITCHEN.COM
Web Dec 26, 2015 Add 1/2 cup Merlot and boil until reduced by half (3 min), scraping the bottom with a spatula to deglaze the pan. Add 1 1/2 cups broth and boil until about 2/3 …
From aelis.dynu.net


FILET MIGNON WITH MUSTARD & MUSHROOMS | RECIPES - BAREFOOT …
Web 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 …
From barefootcontessa.com


THE EASIEST FILET MIGNON RECIPE - THE GOURMET BON VIVANT
Web Feb 13, 2023 Transfer the skillet to the preheated oven and bake for 4-7 minutes, or until the steaks reach your desired degree of doneness (120-125°F for rare, 130-135°F for …
From thegourmetbonvivant.com


TOP 40 FILET MIGNON WINE SAUCE RECIPE RECIPES
Web Filet Mignon with Red Wine Sauce Recipe - Simply Recipes . 1 day ago simplyrecipes.com Show details . Web Feb 10, 2012 · 2 to 4 filet mignon steaks, 1 to 2 inches thick (see …
From barona.youramys.com


[HOMEMADE] BACON WRAPPED FILET MIGNON & POMMES ALIGOT : …
Web Filet mignon, 3.75oz lobster tail with melted ghee and lemon wedges, steamed broccoli, mini fondant potatoes, and side salad- $20 for my plate r/food • [homemade] Mashed …
From reddit.com


HOW TO COOK FILET MIGNON {PLUS 4 SAUCES} - COOKING CLASSY
Web Dec 21, 2020 Creamy Mushroom Sauce Heat 1 Tbsp olive oil and 1 Tbsp butter in a 12-inch skillet over medium-high heat. Add 8 oz. cremini mushrooms sliced 1/4-inch thick. …
From cookingclassy.com


HOW TO COOK FILET MIGNON - ALLRECIPES.COM
Web Feb 10, 2023 Heat oil in a large oven-proof skillet over high heat. Season one side of steaks liberally with salt and pepper in an even layer. Place filets seasoned side down …
From allrecipes.com


SOUS VIDE FILET MIGNON - GIRL CARNIVORE
Web Feb 10, 2023 Let the water come up to temperature before adding the steaks in the vacuum bag. When the water is at 120F, place the steaks in the water bath, slowly to …
From girlcarnivore.com


PAN SAUTEED FILET MIGNON WITH CARAMEL-BRANDY MUSHROOM SAUCE
Web Jan 1, 2012 Ingredients: 4 (8-oz) filet mignons 2 tsp salt 2 tsp black pepper 5 tbsp butter 2 cups sliced mushrooms 1/2 head garlic, chopped 7 tbsp brandy 2 1/2 tbsp brown sugar
From angelablogface.blogspot.com


TOP 50 FILET MIGNON WINE SAUCE RECIPE RECIPES
Web Filet Mignon with Red Wine Sauce Recipe: How to Make It … 1 day ago tasteofhome.com Show details . Recipe Instructions In a large saucepan, saute onion in 1 tablespoon …
From hibiki.dixiesewing.com


FILET MIGNON WITH MUSHROOM SAUCE - OMAHASTEAKS.COM
Web Dec 22, 2022 Add the bread slices, turning often, until golden brown. Place one bread slice on each serving plate. Top each bread slice with a cooked filet. Add the scotch to filet …
From omahasteaks.com


Related Search