Filet Mignon With Mushroom Wine Sauce Food

PEPPERED FILET MIGNON WITH MUSHROOM WINE SAUCE

Steps:

• Prepare Mushroom wine Sauce first and set aside: Combine Mushrooms and flour in a bowl and toss to coat and set aside.
• In a medium skillet, combine wine, shallots, and balsamic vinegar.
• Bring to a boil and cook until thickened.
• Reduce heat.
• Add broth, Worcestershire, tomato paste, and rosemary, stir to combine and cook 1 minute.
• Add mushrooms and cook 3 minutes, until mushrooms are tender.
• Stir in mustard.
• Serve sauce over Filet Mignon.
• Fillet Mignon: Sprinkle steak with crushed black pepper and salt.
• Heat a non stick skillet over medium high heat or grill over a medium heat.
• Cook steaks for 3-5 minutes on each side until fillet is cooked the way you like it.
• Serve with sauce.

FILET MIGNON WITH MUSHROOM-WINE SAUCE - LIGHT VERSION WEIGHT WAT

Steps:

• Melt 1 1/2 tsp butter in a nonstick skillet over medium heat.
• Add shallots and mushrooms; sauté for 4 minutes.
• Add 1 cup wine and 3/4 cup consommé; cook for 5 minutes, stirring frequently.
• Remove the mushrooms with a slotted spoon, place in a bowl.
• Increase heat to high; cook wine mixture until reduced to 1/2 cup (about 5 minutes).
• Add to mushrooms in bowl; set aside.
• Wipe pan with paper towel.
• Sprinkle pepper over steaks.
• Melt 1 1/2 tsp butter in pan over medium heat.
• Add steaks; cook 3 minutes on each side.
• Reduce heat to medium-low; cook 1 1/2 minutes on each side or until desired degree of doneness.
• Place on a platter; keep warm.
• Combine soy sauce and cornstarch.
• Add 1/2 cup wine and remaining consommé to skillet; scrape skillet to loosen browned bits.
• Bring to a boil; cook 1 minute.
• Add mushroom mixture, cornstarch mixture, and dried thyme, bring to a boil, and cook 1 minute, stirring constantly.
• Serve sauce with steaks.
• Garnish with thyme sprigs, if desired.

FILET MIGNON IN MUSHROOM WINE SAUCE

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.

FILET MIGNON WITH RED WINE SAUCE

Steps:

• Preheat grill to medium-high heat.
• Generously season the steaks with salt and pepper and drizzle with the 3 tablespoons of olive oil. Grill to desired doneness, about 5 minutes per side for medium-rare. Transfer the steaks to a cutting board. Tent with foil and let stand 10 minutes.
• Meanwhile, melt 2 tablespoons of butter in a heavy large saucepan over medium-high heat. Add the onions and saute until tender, about 5 minutes. Season with salt. Add the garlic and oregano and saute until fragrant, about 30 seconds. Stir in the tomato paste and cook for 2 minutes, stirring constantly. Whisk in the wine. Simmer until the sauce reduces by half, stirring occasionally, about 10 minutes. Remove the skillet from the heat. Strain the sauce into a small bowl, pressing on the solids to extract as much liquid as possible. Discard the solids in the strainer and return the sauce to the saucepan and bring back to a slow simmer. Cut the remaining 4 tablespoons of butter into small 1/2-inch chunks and whisk in the sauce a little at a time. Season the sauce, to taste, with salt and pepper.
• Place filets on each of 6 dinner plates. Drizzle the sauce over the filets and serve.

FILET MIGNON WITH MUSHROOM WINE SAUCE

Steps:

• heat skillet with cooking spray.
• combine 1st 7 ingredients in bowl.
• put steaks and shrooms in heated skillet. cook for 5 minutes, turn and cook an additional 5 minutes.
• remove steaks and shrooms from pan.
• add marsala and the broth mixture. bring to a boil.
• add steaks and shrooms and let simmer for about 2-3 minutes.

FILET MIGNON WITH MUSHROOMS AND CREAMY MADEIRA SAUCE

Steps:

• In a large skillet melt 3 tablespoons butter with 1 tablespoon oil.
• Add in the sliced fresh mushrooms and saute until they release their liquid and are tender (about 10-12 minutes).
• Add in 1/4 cup shallots and garlic; saute for about 3 minutes.
• Stir in fresh thyme and season with salt and pepper; transfer to a bowl.
• Add in another 2 tablespoons butter with 1 tablespoon oil to the same skillet over medium-high heat.
• Season the steaks with salt and pepper, then add to skillet and cook until desired doneness (about 3 minutes per side for medium-rare).
• Add in the remaining 1/4 cup shallots to the skillet; saute for 2 minutes, then add in Maderia and beef broth, then bring to a boil, simmer uncovered until REDUCED to about 2/3 cup (this should take about 7 minutes).
• Add in the whipping cream and cayenne (if using) boil until the sauce thickens slightly (about 2 minutes).
• Add/stir in the mushroom mixture.
• Season with salt and pepper.
• Return the steaks to the skillet and cook until heated through (about 1 minute).
• Transfer to plates and spoon the sauce over.

FILET MIGNON WITH MUSHROOM-CABERNET GRAVY

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.

MUSHROOM SAUCE WITH RED WINE

Steps:

• Melt butter in a skillet over medium heat. Add garlic, thyme, salt, and pepper; cook until fragrant, about 30 seconds. Add mushrooms and saute until tender, about 5 minutes.
• Add wine and beef broth and cook until sauce has reduced to about 3/4 of the original volume, about 20 minutes.
• Mix water and cornstarch together in a bowl until smooth; add to the sauce. Reduce heat to medium-low and simmer until thickened, 2 to 3 minutes.

FILET MIGNON WITH MUSHROOMS AND MADEIRA WINE SAUCE

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.

FILET MIGNON AND PORTOBELLO MUSHROOMS WITH BOURBON WINE SAUCE

Steps:

• for steaks and mushrooms mix oil vinegar salt and pepper let marinate about 20 minutes.
• heat oil saute sausage or bacon about 3 minutes till brown add shallots and garlic cook about 1 minute longer.
• Deglaze pan with bourbon and carefully ignite,when burned off add tomato and stock stir in butter,worcestershire this should be done the same time your steaks and mushrooms are.
• Soak hickory chips in water for 1 hour drain well when grill is hot place ontop grill meat and mushrooms Place steak in center of plate overlap slightly with mushroom pour sauce over both.