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
CABERNET PEPPERCORN DEMI-GLACE FOR FILET MIGNON
Make and share this Cabernet Peppercorn Demi-Glace for Filet Mignon recipe from Food.com.
Provided by GoldsmithLissa
Categories Sauces
Time 35m
Yield 4-6 serving(s)
Number Of Ingredients 11
Steps:
- Season steaks with salt and pepper.
- In a saucepan over medium heat, saute mushrooms, shallots, and peppercorns in oil.
- When shallots are tender, deglaze with red wine.
- Reduce by two-thirds.
- Whisk together the reduction and demi-glace until smooth.
- Whisk in the cream and beef base.
- Combine a few teaspoons of cornstarch (or more as needed) with a little cold water to make a slurry.
- Add slurry to the sauce to thicken; cook for 1 minute and then remove from the heat.
Nutrition Facts : Calories 265.6, Fat 24.6, SaturatedFat 8.7, Cholesterol 40.8, Sodium 23.8, Carbohydrate 5.5, Fiber 0.2, Sugar 0.5, Protein 1.7
FILET MIGNON WITH CABERNET PEPPERCORN DEMI-GLACE
Steps:
- Oil and preheat the grill.
- Season both sides of the filets with salt and pepper. Place the filets on the grill at a 45 degree angle to establish nice grill marks. Once the filet reaches an internal temperature of 125 to 130 degrees for medium-rare, remove the steak from the grill and let rest about 5 minutes before serving.
- Plate each filet with the Cabernet Peppercorn Demi-glace and your favorite side dishes.
- In a saucepan over medium heat, saute mushrooms, shallots, and peppercorns in oil. When shallots are tender, deglaze with red wine and reduce by two-thirds. Whisk together the reduction and demi-glace until smooth. Whisk in the cream and beef base. Combine a few teaspoons of cornstarch (or more as needed) with a little cold water to make a slurry. Add slurry to the sauce to thicken; cook for 1 minute and then remove from the heat.
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