Filet Mignon And Portobello Mushrooms With Bourbon Wine Sauce Recipes

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.

PORTOBELLO MUSHROOM SAUCE

Steps:

• Melt the butter in a large skillet over medium heat. Add the mushrooms; cook and stir until tender. Stir in the wine, and simmer until the liquid has reduced by 1/2. Stir in cream, and simmer again until the sauce becomes a thick gravy. Stir in the basil just before serving.

BACON-WRAPPED FILETS WITH SCOTCHED MUSHROOMS

Steps:

• In a small skillet, cook bacon over medium heat until partially cooked but not crisp. Remove to paper towels to drain., Preheat oven to 375°. Sprinkle steaks with salt and pepper; wrap a strip of bacon around the sides of each steak and secure with toothpicks., In a small ovenproof skillet coated with cooking spray, cook steaks in 1-1/2 teaspoons oil over medium-high heat, 2 minutes on each side., Bake, uncovered, until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°), 8-12 minutes., Meanwhile, in a large skillet, saute mushrooms and thyme in 1 tablespoon butter and remaining oil until tender; remove from heat. Add whiskey, stirring to loosen browned bits from pan. Stir in ginger ale, brown sugar, soy sauce and sage., Bring to a boil. Reduce heat; simmer, uncovered, until reduced by half, 3-5 minutes. Stir in remaining butter. Serve with steaks.

FILET MIGNON AND PORTOBELLO MUSHROOMS WITH BOURBON WINE SAUCE

Steps:

• for steaks and mushrooms mix oil vinegar salt and pepper let marinate about 20 minutes.
• heat oil saute sausage or bacon about 3 minutes till brown add shallots and garlic cook about 1 minute longer.
• Deglaze pan with bourbon and carefully ignite,when burned off add tomato and stock stir in butter,worcestershire this should be done the same time your steaks and mushrooms are.
• Soak hickory chips in water for 1 hour drain well when grill is hot place ontop grill meat and mushrooms Place steak in center of plate overlap slightly with mushroom pour sauce over both.

FILET MIGNON WITH PORTOBELLO SAUCE

Steps:

• 1. Preheat grill to medium high. Rub steak with olive oil on each side. Season with black pepper. Grill filet 5 minutes per side for medium rare. While steak is grilling, cut mushroom stem even with cap. Discard stem. Slice mushroom cap and green onions.
• 2. In a large skillet, melt margarine over medium. Add mushroom slices and green onions and cook for 5 minutes or until vegetables are tender. Stir in broth and port. Bring to boil. Remove from heat. Thinly slice steak diagonally and serve with sauce.