FILET MIGNON WITH TRUFFLED MUSHROOM RAGOUT
Filet Mignon with Truffled Mushroom Ragout is incredibly delicious, easy to make and completely worthy of a fancy special occasion dinner!
Provided by Ashley
Categories dinner
Time 45m
Yield 2
Number Of Ingredients 13
Steps:
- Melt butter in large skillet over medium heat. Add chopped garlic, thyme and marjoram; sauté 30 seconds. Add mushrooms; toss to coat with butter. Sprinkle with truffle salt. Cover and cook until mushrooms have released their juices, about 12-13 minutes. Add beef broth, wine, and heavy cream and bring to boil. Cook uncovered until mushrooms are tender and sauce coats mushrooms, about 5 minutes. Season mushroom ragout to taste with truffle salt and pepper. (Ragout can be made 3 hours ahead. Cover skillet and refrigerate.)
- Heat heavy medium skillet over high heat until hot. Add peanut oil and tilt skillet to coat evenly. Sprinkle steaks with truffle salt and pepper. Add to skillet and cook to desired doneness, about 4 minutes per side for medium-rare (have a good meat thermometer handy so you cook it exactly to your liking. I linked to the one I use). Transfer steaks to plates. Rewarm mushroom ragout in skillet over medium heat, stirring frequently. Spoon ragout partially over steaks and onto plates. Drizzle mushrooms on each plate with ¼ teaspoon olive oil.
FILET MIGNON WITH MUSTARD AND MUSHROOMS
Provided by Ina Garten Bio & Top Recipes
Categories main-dish
Time 45m
Yield 4 servings
Number Of Ingredients 15
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 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.
FILET MIGNON WITH TRUFFLED MUSHROOM RAGOûT
Categories Beef Mushroom Sauté Valentine's Day Low Carb New Year's Eve Dinner Meat Beef Tenderloin Winter Anniversary Bon Appétit Sugar Conscious Wheat/Gluten-Free Tree Nut Free Soy Free
Yield Makes 2 servings
Number Of Ingredients 10
Steps:
- Melt butter in large nonstick skillet over medium heat. Add chopped garlic and marjoram; sauté 30 seconds. Add mushrooms; toss to coat with butter. Sprinkle with salt. Cover and cook until mushrooms have released their juices, about 13 minutes. Add chicken broth, wine, and whipping cream and bring to boil. Cook uncovered until mushrooms are tender and sauce coats mushrooms, about 5 minutes. Season mushroom ragout to taste with salt and pepper. (Ragout can be made 3 hours ahead. Cover skillet and refrigerate.)
- Heat heavy medium skillet over high heat until hot. Add peanut oil and tilt skillet to coat evenly. Sprinkle steaks with salt and pepper. Add to skillet and cook to desired doneness, about 4 minutes per side for medium-rare. Transfer steaks to plates. Rewarm mushroom ragout in skillet over medium heat, stirring frequently. Spoon ragout partially over steaks and onto plates. Drizzle mushrooms on each plate with 1/4 teaspoon truffle oil.
- Available at Italian markets, specialty foods stores, and some supermarkets.
FILET MIGNON WITH MUSHROOMS
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
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
FILET MIGNON WITH MUSHROOMS
Make and share this Filet Mignon With Mushrooms recipe from Food.com.
Provided by mommyoffour
Categories Steak
Time 25m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Slice mushrroms and saute in 3 T. butter.
- Add flour and salt and pepper to taste.
- Blend well.
- Stir in warm cream.
- Keep well-heated, in a separate skillet, while you saute the filets in hot butter for 3 minutes per side.
- Saute bread slices in 6 T. butter, turning often to prevent butter from being absorbed.
- Arrange bread slices in a ring on a well heated platter.
- Top with the filets and arrange the mushroom sauce in the center.
- Stir the scotch into pan juices, boil up for a minute or two and spoon sauce over the meat.
- Additional sauce my be served on the side.
Nutrition Facts : Calories 993, Fat 71.2, SaturatedFat 35.8, Cholesterol 219.2, Sodium 613.7, Carbohydrate 36.9, Fiber 2.5, Sugar 1.2, Protein 39.4
FILET MIGNON WITH MUSHROOMS AND MADEIRA
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.
SPICED FILET MIGNON WITH MUSHROOMS
Make and share this spiced filet mignon with mushrooms recipe from Food.com.
Provided by chia2160
Categories Steak
Time 50m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- preheat oven to 400 put shiitakes and hot water in a small bowl, soak for 20 minutes.
- remove shiitakes, reserve water.
- stem and slice.
- in a skillet heat 2 tbsp oil.
- add crimini, garlic, shallots, shiitake, saute 5 minutes.
- add wine and 1/2 c mushroom soaking liquid.
- simmer until reduced to 1/2 cup, about 5 minutes add beef stock, reduce to 1 1/2 c, 6 minutes.
- set aside.
- in a small pan toast mustard seeds until they begin to pop.
- cool slightly and grind.
- mix with 5 spice powder, salt and pepper to taste.
- sprinkle over filets.
- heat remaining oil in a skillet, add filets and cook for 2-3 minutes per side.
- transfer to a baking dish and place in oven until done, 5 minutes for medium rare.
- meanwhile add the sauce to the filet skillet,bring to a simmer and whisk in butter 1 tbsp at a time.
- season with salt and pepper, serve sauce over filet mignon.
FILET MIGNON WITH MUSHROOM-CABERNET GRAVY
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
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
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FILET MIGNON WITH TRUFFLED MUSHROOM RAGOUT RECIPE
From bonappetit.com
3/5 (1)Servings 2
- Melt butter in large nonstick skillet over medium heat. Add chopped garlic and marjoram; sauté 30 seconds. Add mushrooms; toss to coat with butter. Sprinkle with salt. Cover and cook until mushrooms have released their juices, about 13 minutes. Add chicken broth, wine, and whipping cream and bring to boil. Cook uncovered until mushrooms are tender and sauce coats mushrooms, about 5 minutes. Season mushroom ragout to taste with salt and pepper. DO AHEAD Ragout can be made 3 hours ahead. Cover skillet and refrigerate.
- Heat heavy medium skillet over high heat until hot. Add peanut oil and tilt skillet to coat evenly. Sprinkle steaks with salt and pepper. Add to skillet and cook to desired doneness, about 4 minutes per side for medium-rare. Transfer steaks to plates. Rewarm mushroom ragout in skillet over medium heat, stirring frequently. Spoon ragout partially over steaks and onto plates. Drizzle mushrooms on each plate with 1/4 teaspoon truffle oil.
FILET MIGNON WITH MUSHROOM RAGOUT - CALERA WINE COMPANY
From calerawine.com
Cuisine AmericanCategory EntreeServings 4Total Time 1 hr 15 mins
- Slice leeks into thin rings and place in plastic bag. Pour enough milk to cover leeks and let rest for 1 hour. Remove rings from bag without milk and transfer to another bag with all- purpose flour, salt and pepper.
- In small “fryer” pour oil and heat to 375 degrees. Carefully shake excess flour from leek rings and carefully drop “bunches” into fryer. Rings will hold together in “nests” as they fry to a golden lacy color. When golden and crisp remove from fryer and drain on paper towels. While still warm sprinkle with salt. Keep warm.
- Melt butter in large nonstick fry pan over medium heat. Add garlic and marjoram and sauté for a minute. Add the mushrooms and toss to coast. Sprinkle salt and cover pan. Cook on medium until mushrooms release their juice, about 10 minutes.
- Add chicken broth, wine, whipping cream and bring to a boil. Cook uncovered for approximately 5 minutes or until they are tender, and sauce coats the mushrooms.
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