Filet Steaks And Mushroom Sauce Food

FILET STEAKS AND MUSHROOM SAUCE

Steps:

• Pat dry the steaks with a paper towel then rub with salt and pepper on both sides.
• Heat the oil in a large skillet over medium-high heat. Add steaks with plenty of space in between, or cook in batches.
• Allow the filets to cook undisturbed for 2-4 minutes per side (for medium-rare), or cook to your liking.
• Once the steak is done, set aside on a plate and cover to keep warm.
• To the same preheated pan add the remaining oil. Sautee the onions for 2-3 minutes. Add in the mushrooms and garlic and continue to cook stirring frequently for 3-4 minutes.
• Stir in the broth and thyme; allow it to bubble until liquid is reduced by half, 5-7 minutes.
• In a small bowl whisk well the almond milk and cornstarch.
• Add the cornstarch mixture to the pan and whisk until sauce thickens, 2-3 minutes. Stir in the balsamic vinegar.
• Return the beef to the pan and spoon over the sauce, keeping it on the heat for 1-2 minutes, more, or until just heated through.
• Garnish with fresh thyme and serve immediately.

BEEF TENDERLOIN FILET WITH MUSHROOM SAUCE

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 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 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 MUSHROOMS

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.

FILET MIGNON WITH MUSHROOM SAUCE

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.

STEAK FILLET WITH MUSHROOMS

Steps:

• Pre-heat oven to 180 degrees celsius.
• Heat oil in a pan, add steaks and sear 2 minutes each side, cook for a further 4-5 Min's a side.
• Remove to an oven proof dish and cook for a further 15-20 Min's for Medium rare-Medium. Please adjust cooking times for thinner steaks as I said above mine were about 300g a piece and this cooking time gave us a tender steaks, nice and pink in the middle.
• Sauce.
• Melt butter in a pan, add mushrooms, cook, until almost tender, add garlic and cook for a further 2 Min's, stirring, so garlic does not burn.
• Add creme fraiche, cream and stock, bring to the boil. Reduce heat to a simmer, mix a little water with cornflour, add to sauce and stir until mixture thickens.
• Stir in onions and parsley, serve sauce over steak.

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 STEAKS WITH MERLOT SAUCE AND WILD MUSHROOMS

Steps:

• To prepare the sauce, heat the oil in a saucepan.
• Add the garlic, onion, carrot, and celery, and sauté over medium heat for about 7 or 8 minutes, until the onion is lightly browned.
• Stir in the tomato paste and cook for about 2 minutes.
• Deglaze the pan with the wine and then stir in the bay leaves, thyme, and peppercorns.
• Bring the sauce to a boil over medium-high heat and reduce by half.
• Add the stock and return to a boil.
• Lower the heat to a simmer and cook the sauce, stirring occasionally, for about 30 minutes, until reduced to about 2 cups of liquid.
• Strain through a fine-mesh sieve into a clean saucepan and keep warm.
• Season the steaks on both sides with salt and pepper.
• Heat the oil in a sauté pan, add the steaks to the hot pan, and sear over medium-high heat for about 5 to 6 minutes per side for medium-rare or about 7 minutes per side for medium.
• Remove the steaks from the pan and keep warm.
• Add the shallots and mushrooms to the same pan and sauté over medium-high heat for about 5 minutes, until lightly brown.
• Add the Merlot sauce and bring to a simmer.
• Reduce the liquid by half and stir in the butter until thoroughly incorporated.
• Add the parsley just before serving.
• Place the steaks in the center of warm serving plates or shallow serving bowls and spoon the mushrooms and sauce over and around the filets.
• Serve immediately.
• Serve with Garlic Mashed Potatoes.