Seared Filet Mignon With Jameson Sauce And Mushrooms Recipe 45 Food

SEARED FILET MIGNON WITH JAMESON SAUCE AND MUSHROOMS RECIPE - (4/5)

Steps:

• Heat the oil in a heavy medium skillet over medium heat, then add the mushrooms and garlic. Season to taste with salt and pepper and cook, stirring frequently, for 8 to 10 minutes or until the mushrooms have given up their liquor. Remove the mushrooms from the pan and set aside. Wipe out the pan and return to the heat, increasing it to high. Sear the filets on each side for about 1 minute, adding more oil to pan if necessary. Reduce the heat to medium and cook for about 4 minutes longer on each side for medium-rare. Remove the steaks from the pan and set aside. Pour the whiskey into the pan, warm it for about a minute, then carefully ignite it with a kitchen match. When the flames die down, scrape up any browned bits on the bottom of the pan. Add the cream or creme fraiche, stock, and parsley, stir well, and cook over high heat for 3 to 4 minutes. Add the mushrooms and continue cooking until the sauce thickens slightly. Adjust the seasoning if necessary. Divide the steaks between 4 plates and spoon the sauce and mushrooms over them.

SEARED FILET MIGNON

Steps:

• Season the Filet Mignons with salt and pepper. Combine the butter and oil in a large saute pan over high heat. When the pan is hot and foam has subsided, add the beef. Sear for three minutes per side for rare. Transfer to a warm platter.

PAN-SEARED FILET MIGNON

Steps:

• Sprinkle fillets with salt and pepper on both sides. Rub seasoning into meat with your fingers.
• Melt butter with olive oil in a large cast iron skillet over medium heat. Add filets and cook 5-7 minutes on each side.
• Remove from heat, cover filets with foil and allow to stand for 5 minutes before serving.

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.

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.

FILET MIGNON WITH MADEIRA SAUCE

Steps:

• in skillet heat 2 tbsp butter with oil.
• add mushrooms, garlic and onions, cook until lightly browned, remove, season with thyme,, salt, pepper.
• add the rest of the butter and oil to skillet, brown fillets about 5 minutes per side for medium rare, remove.
• add madeira to pan, reduce by half.
• add broth and reduce, add cream and stir to thicken.
• add mushrooms back to pan, add filets to warm through.

PORTUGUESE FILET MIGNON WITH MUSHROOM SAUCE

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.

SPICED FILET MIGNON WITH MUSHROOMS

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.

PAN-SEARED FILET MIGNON WITH CAPER SAUCE

Steps:

• Sprinkle salt and pepper over steaks.Melt 2 tablespoons of the butter in large heavy skillet over medium-high heat. Add steaks to skillet and cook 4 minutes on each side or until desired doneness. Remove from skillet: keep warm.
• Melt remaining 2 tablespoons butter in skillet over medium-high heat and add shallots and garlic. Sauté 2 minutes or until lightly browned. Add wine, mustard and capers; simmer until slightly thickened,about 5 minutes. Spoon sauce over steaks. Garnish with chopped tomato,if desired.
• NOTE: If preferred, substitute beef broth for the red wine called for in this recipe.

FILET MIGNON WITH CABERNET SAUCE

Steps:

• Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Sprinkle both sides of steaks evenly with 14 teaspoon pepper.
• Add steaks to pan; cook 3 minutes on each side or until desired degree of doneness. Remove from pan.
• Add shallots to pan; saute 1 minute. Stir in vinegar and soy sauce, scraping pan to loosen browned bits; cook 1 minute or until liquid evaporates, stirring constantly.
• Add remaining 1/4 teaspoon salt, remaining 1/4 teaspoon pepper, wine and broth; bring to a boil. Cook until reduced to 1/2 cup (about 11 minutes). Remove from heat; stir in butter. Serve with steaks.