FILET MIGNON WITH MUSTARD AND MUSHROOMS
Provided by Ina Garten
Time 45m
Yield 2 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 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.
PORTUGUESE FILET MIGNON WITH MUSHROOM SAUCE
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
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
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 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 MADEIRA WINE SAUCE
Provided by Pierre Franey
Categories dinner, main course
Time 45m
Yield 4 servings
Number Of Ingredients 10
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.
Nutrition Facts : @context http, Calories 553, UnsaturatedFat 20 grams, Carbohydrate 4 grams, Fat 41 grams, Fiber 1 gram, Protein 38 grams, SaturatedFat 17 grams, Sodium 689 milligrams, Sugar 2 grams, TransFat 0 grams
FILET MIGNON WITH MUSHROOMS AND MADEIRA SAUCE
Provided by Olivia's Cuisine
Number Of Ingredients 8
Steps:
- Season the Filet Mignon medallions with salt and pepper on both sides and rub them with a little olive oil.
- On a hot skillet, over high heat, sear the meat on all sides. (2 minutes each side) They should be seared on the outside but still rare/medium rare on the inside. (Don't worry, it will finish cooking in the sauce.) Reserve.
- In that same skillet, add one Tablespoon of butter and sauté the mushrooms. Reserve with the Filet Mignon.
- Using the same skillet again, add the 2 Tbsp of butter and, once it melts, add the flour and whisk it with the butter, making a roux. Cook the flour for a minute and add the beef broth and the Madeira wine. Whisk everything together until the sauce thickens. Season with salt and pepper and add back the Filet Mignon and the mushrooms.
- Let the filet mignon cook in the sauce, turning them periodically, for a few minutes.
- Plate the medallions with the mushrooms and the sauce on top.
- Serve hot!
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 CREAMY MADEIRA MUSHROOM SAUCE FOR TWO
Filet Mignon is one of the easiest and most romantic meals you can make for two people. This recipe adds a delicious sauce to amp up the flavor!
Provided by Jurga
Categories Main Course
Number Of Ingredients 13
Steps:
- Pat the steaks dry, rub with 1 Tablespoon olive oil and season with salt and pepper.
- Heat a medium nonstick skillet over medium heat.
- Place the steaks in the skillet and cook to desired doneness; about 5-6 minutes per side for medium-rare (145 F) to (160 F) for medium.
- Remove steaks to a plate, lightly cover (don't seal) and set aside to keep warm. Steaks will continue to cook as they rest.
- In the same skillet, over low heat, add the remaining 1 Tablespoon of olive oil and the butter.
- When butter is melted, add the mushrooms and saute until mushrooms are tender; about 5 minutes.
- Add shallots (or onions) and garlic to the skillet and saute for 2-3 more minutes.
- Transfer the mushroom mixture to a bowl and set aside.
- Using the same skillet, turn the heat to medium-high and add the wine, beef broth and thyme and bring to a boil, stirring to remove any browned bits at the bottom.
- Add the whipping cream and bring to a boil.
- Combine cornstarch and water in a small bowl until well blended.
- Add 1 Tablespoon of the cornstarch mixture to the mushroom sauce; stir and cook until slightly thickened, adding more cornstarch mixture, if needed. Thicken sauce to your preference.
- Return steaks to skillet and cook until just heated through. Check for doneness, if needed.
- Add salt and pepper to taste.
- Place steaks on individual plates and spoon sauce on top.
- Serve immediately with your favorite side dishes.
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 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.
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- If using a cauliflower mushroom, place it in a small pan and fill with boiling water. Simmer for 5 minutes. Drain, rinse with cold water, and drain again. Tear the mushroom into bite-size pieces. If using oyster mushrooms, add them in step 4 without blanching.
- In a nonstick skillet or cast iron skillet, heat 1 tablespoon butter and all of the oil until sizzling. Add the filet mignon and cook, turning once, for 2 minutes per side for rare or about 3 1/2 minutes on each side if you prefer medium-rare.
- Sear the edge of each steak by picking it up with tongs and rolling it around the pan. Place the steaks on a warm plate and loosely cover with foil.
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- In a small sauce pot, saute garlic and shallots in olive oil for about 2-3 minutes until shallots begin to become translucent. Pour in mushroom broth and heavy cream and season with salt pepper and fresh thyme. simmer for about 10-15 minutes. Stir in corn starch slurry in the last 3 minutes to thicken up.
- While the mushroom cream is simmering. Bring a cast iron skillet to high heat and season both sides of filet mignon with salt and pepper. Place butter in skillet and add in filet. Cook for about 5-6 minutes on each side, occasionally pouring butter over filet with a spoon. Cook until internal temperature is around 135 and take our of skillet and let rest for about 5 minutes.
- While filet mignon is resting, add in more butter and sliced mushrooms to the same skillet. Sautee for about 3-5 minutes and take off heat.
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- Place the same skillet over medium-high heat on the stove (don't wipe out the pan) and add the mushrooms, thyme, and shallots. Cook and stir for about 5 minutes or until the mushrooms and shallots soften. (You may need to add just a touch more oil to the pan.)
FILET MIGNON IN MUSHROOM WINE SAUCE - NATASHASKITCHEN.COM
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- 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 cook another 3 minutes. Press in garlic cloves then season with 1/4 tsp salt, 1/4 tsp pepper and 1 Tbsp fresh thyme. Cook another 2 min, stirring constantly until garlic is fragrant, then transfer mushroom mixture to a plate. Wipe the skillet clean with a wet papertowel.
- Pat dry steaks with a paper towel and season all over with salt and pepper (we use a total of 1 tsp salt and 1/4 tsp pepper).
- Place the same pan over medium/high heat and add 2 Tbsp butter and 1 Tbsp oil. When butter is hot and finished foaming, add seasoned steaks to skillet and saute, turning over once with tongs about 3-5 min per side for medium-rare (I cooked 5-6 min per side for medium doneness). If steak is browning too fast, reduce heat to medium. Use tongs to transfer steaks to the plate with mushrooms.
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- Using a paper towel, pat dry your steaks until the are as dry as possible all over [this will ensure you get a better crust on your steak]. Generously season both sides of the steaks with kosher salt and cracked black pepper.
- Add the onion and garlic and cook, stirring, until the onions are slightly tender, about 2 minutes.
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- 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)
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- Melt 1 1/2 teaspoons 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 a paper towel.
- Sprinkle pepper over steaks. Melt 1 1/2 teaspoons 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.
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