Filet With Mushroom Wine Sauce Recipes

BEEF TENDERLOIN FILET WITH MUSHROOM SAUCE

Steps:

• For the beef tenderloin: Preheat a saute pan or cast-iron skillet over high heat. Lightly oil the steaks. Place the steaks in the very hot pan and get a good sear on both sides. Cook for 6 to 7 minutes per side for medium-rare. Remove the steak from the pan and let rest in a warm spot for 7 to 8 minutes.
• For the mushroom sauce: Drain the fat from the pan. Add the shallots, bring the pan to a medium heat and season with salt. Cook the shallots for 3 to 4 minutes, and then add in the garlic. Cook the garlic and shallots together for 2 to 3 minutes.
• Add the mushrooms, season with salt and stir to coat with the oil. Cook the mushrooms until they look soft and wilted, 4 to 5 minutes.
• Add the veal demi-glace. Bring to a boil and reduce to a simmer and simmer for 4 to 5 minutes; the consistency should be almost as thick as gravy. If it is still thin, let it simmer for another couple of minutes until it does thicken.
• Check the consistency by coating a spoon with the sauce, turn the spoon over and draw a line down the middle of the spoon with your finger. If your finger leaves a track down the spoon without moving, then it is ready! Taste and adjust the salt, if needed.
• For the twice-baked potato mash and green beans: Add the potatoes to a pot of salted water. Turn the heat to medium and cook until the potatoes are fork tender, 20 to 25 minutes. Drain the potatoes well and pass through a food mill or ricer. Stir in the sour cream and heavy cream. Fold in the broccoli and Cheddar. Taste and season with salt as needed.
• Bring a pot of salted water to a boil. Add the green beans and cook until just tender, about 2 minutes. Remove from the water and immediately add to a salted ice bath. Heat the olive oil in a medium saute pan. Add green beans and saute quickly until heated through.
• Serve the filets with the mushroom sauce on top and the twice-baked potato mash and green beans on the side.

FILET MIGNON IN MUSHROOM SAUCE

Steps:

• Step 1: 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 the mushroom mixture to a plate. Wipe the skillet clean with a wet paper towel.
• Step 2: 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).
• Step 3: 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. Please note that thinner steaks will cook faster and thicker steaks can take longer.
• Step 4: Add 1/2 cup Merlot (any will do) and boil until reduced by half (3 min), scraping the bottom with a spatula to deglaze the pan. Add 1 1/2 cups broth and boil until about 2/3 cup liquid remains (5-6 min). Add 1/2 cup cream and boil until sauce thickens slightly (2 min). Return mushrooms and steak to the pan and heat until warmed through (1 - 2 min). Season sauce to taste with more salt & pepper if desired (I added about 1/4 tsp more salt).
• Step 5: Plate the steak and spoon generous amounts of mushroom sauce over the top.

PEPPERED FILET MIGNON WITH MUSHROOM WINE SAUCE

Steps:

• Prepare Mushroom wine Sauce first and set aside: Combine Mushrooms and flour in a bowl and toss to coat and set aside.
• In a medium skillet, combine wine, shallots, and balsamic vinegar.
• Bring to a boil and cook until thickened.
• Reduce heat.
• Add broth, Worcestershire, tomato paste, and rosemary, stir to combine and cook 1 minute.
• Add mushrooms and cook 3 minutes, until mushrooms are tender.
• Stir in mustard.
• Serve sauce over Filet Mignon.
• Fillet Mignon: Sprinkle steak with crushed black pepper and salt.
• Heat a non stick skillet over medium high heat or grill over a medium heat.
• Cook steaks for 3-5 minutes on each side until fillet is cooked the way you like it.
• Serve with sauce.

FILET MIGNON IN MUSHROOM WINE SAUCE

Steps:

• In a nonstick frying pan, saute shallots and mushrooms in 1 tbsp butter for about 4 mins, til tender.
• Add 1/2 cup of red wine and 3 fl. oz consomme. Simmer for about 5 minutes, stirring frequently.
• Remove the mushrooms from sauce, set aside.
• Boil sauce over high heat until reduced to 1/4 cup.
• Combine sauce with mushrooms in bowl. Set aside.
• Sprinkle filets with pepper to taste. Saute steaks in remaining 1 tbsp butter over medium heat, about 3 minutes per side for a 1-inch thick steak.
• Reduce fire to medium-low heat; cook steaks until desired level of doneness, about 10-15 minutes for medium rare. Remove from pan, keep warm.
• Add the rest of the red wine and beef consommé to the skillet. Bring to a boil. Boil for one minute.
• Add mushroom/sauce mixture, add cornstarch & soy sauce, and the thyme. Boil one minute, stirring constantly, until thickened.
• Place steaks on plate and pour sauce over. Garnish with fresh thyme.

FILET MIGNON WITH RED WINE SAUCE

Steps:

• Preheat grill to medium-high heat.
• Generously season the steaks with salt and pepper and drizzle with the 3 tablespoons of olive oil. Grill to desired doneness, about 5 minutes per side for medium-rare. Transfer the steaks to a cutting board. Tent with foil and let stand 10 minutes.
• Meanwhile, melt 2 tablespoons of butter in a heavy large saucepan over medium-high heat. Add the onions and saute until tender, about 5 minutes. Season with salt. Add the garlic and oregano and saute until fragrant, about 30 seconds. Stir in the tomato paste and cook for 2 minutes, stirring constantly. Whisk in the wine. Simmer until the sauce reduces by half, stirring occasionally, about 10 minutes. Remove the skillet from the heat. Strain the sauce into a small bowl, pressing on the solids to extract as much liquid as possible. Discard the solids in the strainer and return the sauce to the saucepan and bring back to a slow simmer. Cut the remaining 4 tablespoons of butter into small 1/2-inch chunks and whisk in the sauce a little at a time. Season the sauce, to taste, with salt and pepper.
• Place filets on each of 6 dinner plates. Drizzle the sauce over the filets and serve.

FILET MIGNON WITH MUSHROOM WINE SAUCE

Steps:

• heat skillet with cooking spray.
• combine 1st 7 ingredients in bowl.
• put steaks and shrooms in heated skillet. cook for 5 minutes, turn and cook an additional 5 minutes.
• remove steaks and shrooms from pan.
• add marsala and the broth mixture. bring to a boil.
• add steaks and shrooms and let simmer for about 2-3 minutes.

FILET MIGNON WITH MUSHROOM-WINE SAUCE - LIGHT VERSION WEIGHT WAT

Steps:

• Melt 1 1/2 tsp 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 paper towel.
• Sprinkle pepper over steaks.
• Melt 1 1/2 tsp 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.

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 MUSHROOMS AND MADEIRA WINE SAUCE

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.

MUSHROOM SAUCE WITH RED WINE

Steps:

• Melt butter in a skillet over medium heat. Add garlic, thyme, salt, and pepper; cook until fragrant, about 30 seconds. Add mushrooms and saute until tender, about 5 minutes.
• Add wine and beef broth and cook until sauce has reduced to about 3/4 of the original volume, about 20 minutes.
• Mix water and cornstarch together in a bowl until smooth; add to the sauce. Reduce heat to medium-low and simmer until thickened, 2 to 3 minutes.