FILET MIGNON WITH SHERRY-MUSHROOM SAUCE
Make and share this Filet Mignon With Sherry-Mushroom Sauce recipe from Food.com.
Provided by CheesyGal
Categories Steak
Time 15m
Yield 4 steaks, 4 serving(s)
Number Of Ingredients 11
Steps:
- Sprinkle beef with salt and pepper.
- Melt 1 tsp butter in a large nonstick skillet over medium-high heat.
- Add beef to pan; cook 3 1/2 minutes on each side or until desired degree of doneness.
- Remove beef from pan; keep warm.
- Melt remaining 1 tsp butter in pan.
- Add mushrooms, shallots, and garlic to pan; saute 3 minutes.
- Stir in broth and sherry.
- Combine cornstarch and 2 tsp water in a bowl, stirring until smooth.
- Add cornstarch mixture to pan; bring to a boil.
- Cook 1 minute, stirring constantly.
Nutrition Facts : Calories 421.4, Fat 28.7, SaturatedFat 12, Cholesterol 85.5, Sodium 364.6, Carbohydrate 5.2, Fiber 0.3, Sugar 1, Protein 21.2
FILET MIGNON WITH DIJON SAUCE
Make and share this Filet Mignon With Dijon Sauce recipe from Food.com.
Provided by KellyMac6
Categories Steak
Time 20m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Season steaks with pepper.
- Heat oil in large skillet on high heat.
- Add steaks, cook 2 to 3 minutes on each side or until browned on both sides.
- Reduce heat to medium.
- Continue to cook 3 to 4 minutes or until medium doneness, turning occasionally.
- Remove steaks from skillet, cover to keep warm.
- Discard drippings from skillet.
- Add onions to skillet, cook and stir until tender.
- Add sherry; stir to loosen browned bits from bottom of skillet.
- Stir in cream and mustard; cook until thickened stirring occasionally.
- Plate filet's and spoon sauce over each filet.
Nutrition Facts : Calories 353.8, Fat 22.7, SaturatedFat 4.7, Cholesterol 20.4, Sodium 4246.9, Carbohydrate 21.7, Fiber 12.4, Sugar 3.7, Protein 16.7
FILET MIGNON WITH MUSHROOM SAUCE
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
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 MUSHROOM-WINE SAUCE - LIGHT VERSION WEIGHT WAT
This is a diet recipe. I know it's not as low in calories like a salad - but its is High on Flavour and low calorie than other versions of this classic recipe.
Provided by Mimi Bobeck
Categories Steak
Time 50m
Yield 4 serving(s)
Number Of Ingredients 11
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.
Nutrition Facts : Calories 135.2, Fat 3, SaturatedFat 1.8, Cholesterol 7.6, Sodium 647.3, Carbohydrate 9.5, Fiber 0.6, Sugar 0.8, Protein 2.8
FILET MIGNON IN MUSHROOM BRANDY CREAM SAUCE
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
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.
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FILET MIGNON WITH SHERRY MUSHROOM SAUCE - GRILL …
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5/5 (1)Category Main CourseCuisine AmericanTotal Time 30 mins
- Remove steaks from refrigerator 30 minutes prior to cooking. Season liberally with kosher or sea salt on both sides. Allow steaks to come to room temperature. Pat surface of steaks dry with a paper towel prior to searing.
- Heat grill to high heat or approximately 450F. Once grill is up to temperature, place skillet in grill and allow skillet to heat thoroughly. If cooking indoors, pre-heat skillet to medium-high heat. Add oil for searing once skillet is hot and carefully place steaks in skillet and sear for a couple minutes or two until nicely browned on both sides. Only flip the steak once. If the pan does not sizzle nicely when you put the steak in, it is not hot enough. Remove steaks from skillet. You will use that skillet for the sauce.
- If finishing steaks in the oven, place steaks in a pre-heated 375°F oven and cook until approximately 10-15 minutes or until 5°F shy of desired finished temperature. Finished temperature for med-rare 130-135°F, medium 140-145°F, med-well 150-155°F, well done 160°F. For example, if you desire a med-rare steak pull at 130F because the temperature will rise during the 5 minute rest period. If cooking steaks on the grill, finish cooking the steaks in the skillet first, then set meat aside to rest (tent loosely with foil) and keep warm while using the same skillet to make sauce.
- In the same skillet you seared the steaks add butter and sauté celery first as that takes the longest to cook. Cook until it is tender. Add peppers and sauté until tender. Add mushrooms and cook until lightly browned and most of the water has evaporated. Add shallots and garlic then cook until transluecent approximately 1 minute. Add sherry to skillet to deglaze pan. Stir to scrape off brown bits on bottom of skillet into sauce. Add chicken stock. Continue to cook for 2-3 minutes.
FILET MIGNON WITH SHERRY-MUSHROOM SAUCE RECIPE
From myrecipes.com
5/5 (7)Calories 219 per servingServings 4
- Sprinkle beef with salt and pepper. Melt 1 teaspoon butter in a large nonstick skillet over medium-high heat. Add beef to pan; cook 3 1/2 minutes on each side or until desired degree of doneness. Remove beef from pan; keep warm.
- Melt remaining 1 teaspoon butter in pan. Add mushrooms, shallots, and garlic to pan; sauté 3 minutes. Stir in broth and sherry. Combine cornstarch and 2 teaspoons water in a bowl, stirring until smooth. Add cornstarch mixture to pan; bring to a boil. Cook 1 minute, stirring constantly.
FILET MIGNON IN SHERRY MUSHROOM CREAM SAUCE - IT IS A …
From itisakeeper.com
5/5 (12)Total Time 20 minsCategory Main DishCalories 703 per serving
- Add mushrooms and shallots and saute for 4-5 minutes or until mushrooms are softened, making sure that the shallots do not burn.
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