Filet Mignon With Portabella Sauce Recipes

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.

BEEF FILETS WITH PORTOBELLO SAUCE

Steps:

• Place a large skillet coated with cooking spray over medium-high heat; brown steaks on both sides. Remove from pan., Add mushrooms and wine to pan; bring to a boil over medium heat, stirring to loosen browned bits from pan. Cook until liquid is reduced by half, 2-3 minutes. Mix flour and broth until smooth; stir into pan. Stir in all remaining ingredients except chives; bring to a boil., Return steaks to pan; cook, uncovered, until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°), 1-2 minutes per side. If desired, sprinkle with chives.

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.