Red Chile Filet Mignon With Wild Mushroom Sauce Recipes

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FILET MIGNON WITH MUSHROOM RED WINE SAUCE



Filet Mignon with Mushroom Red Wine Sauce image

Provided by Katie Lee Biegel

Categories     main-dish

Time 50m

Yield 2 servings

Number Of Ingredients 7

Two 1-inch-thick filet mignon steaks
Kosher salt and freshly ground black pepper
Kosher salt and freshly ground black pepper
3 tablespoons unsalted butter
1 shallot, minced
4 ounces sliced mixed mushrooms
1 cup red wine

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.

FILET MIGNON WITH MUSHROOM-CABERNET GRAVY



Filet Mignon with Mushroom-Cabernet Gravy image

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

1 tablespoon olive oil
2 (8 ounce) (1 inch thick) filet mignon steaks
½ teaspoon sea salt
¼ teaspoon ground black pepper
1 tablespoon butter
1 large shallot, chopped
12 ounces sliced fresh white mushrooms
1 cup Cabernet Sauvignon or other dry red wine
½ cup beef broth
1 ½ teaspoons chopped fresh thyme
1 teaspoon cornstarch
2 tablespoons water

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

FILET MIGNON RECIPE IN MUSHROOM SAUCE (VIDEO)



Filet Mignon Recipe in Mushroom Sauce (VIDEO) image

This pan-seared Filet Mignon recipe really and truly is an excellent way to make filet mignon. Every bite is so flavorful with that light mushroom wine cream sauce. Searing the beef makes it melt-in-your mouth tender.

Provided by Natasha of NatashasKitchen.com

Categories     Easy

Time 30m

Number Of Ingredients 12

4 Tbsp unsalted butter (divided)
2 Tbsp olive oil (divided)
16 oz baby bella mushrooms (thickly sliced)
1 small onion (finely diced)
4 garlic cloves (minced)
1 Tbsp fresh thyme (minced (or 1 tsp dry thyme))
24 oz filet mignon (beef tenderloin) steaks (6-8 oz each, about 1 1/2" thick)
1/2 cup Merlot wine (or any dry red wine)
1 1/2 cups beef broth
1/2 cup whipping cream
1 1/4 tsp sea salt (we use sea salt, divided)
1/2 tsp black pepper (divided)

Steps:

  • Place a large heavy-bottomed pan over med/high heat and melt in 2 Tbsp butter and 1 Tbsp oil. Add sliced mushrooms and cook 6 min or until softened and most of the liquid has evaporated. Add diced onion and cook 3 min, stirring often.
  • Add minced garlic, 1 Tbsp thyme, 1/4 tsp salt and 1/8 tsp black pepper. Cook, stirring constantly, 2 min or until garlic is fragrant. Transfer mushrooms to a large plate. Wipe pan clean with a wet paper towel.
  • Season steaks all over with 1 tsp salt and 1/4 tsp black pepper. Place the same pan over medium/high heat and add 2 Tbsp butter and 1 Tbsp oil. When the butter is hot and finished foaming, add seasoned steaks and sear 3-5 min per side for medium-rare (5-6 min for medium doneness*), turning once. When steaks reach desired doneness, transfer them to the plate with mushrooms.
  • In the same pan over med/high heat, add 1/2 cup red wine and boil down until reduced by half (3 min), scraping the bottom to deglaze. Add 1 1/2 cups beef broth and boil until 2/3 cup of liquid remains in the pan (5-7 min). Stir in 1/2 cup cream and boil 2 min or until slightly thickened. Season sauce to taste with salt and pepper if desired.
  • Add steaks and mushrooms back to pan, spooning some of the sauce over steaks. Once steaks are just heated through, remove from heat and serve garnished with fresh sprigs of thyme if desired.

Nutrition Facts : Calories 591 kcal, Carbohydrate 10 g, Protein 43 g, Fat 39 g, SaturatedFat 18 g, Cholesterol 180 mg, Sodium 1008 mg, Fiber 1 g, Sugar 3 g, ServingSize 1 serving

FILET MIGNON IN MUSHROOM SAUCE



Filet Mignon in Mushroom Sauce image

Enjoy tender filet mignon in an exquisite mushroom wine sauce.

Provided by Bon Appetit

Categories     Beef

Time 45m

Yield 4

Number Of Ingredients 9

4 6 oz Filet Mignon Steaks
16 oz Baby Bella Mushrooms (thick slices)
1 Small Yellow Onion (finely diced)
4 Medium Garlic Cloves (minced)
1 tbsp Chopped Fresh Thyme
½ cup Heavy Whipping Cream
Salt & Pepper
½ cup Merlot (your choice)
1 ½ cups Low Sodium Beef Broth

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.

Nutrition Facts : ServingSize 1

RED CHILE CRUSTED FILET MIGNON WITH ANCHO CHILE MUSHROOM SAUCE



Red Chile Crusted Filet Mignon with Ancho Chile Mushroom Sauce image

Provided by Bobby Flay

Time 1h30m

Yield 4 servings

Number Of Ingredients 19

2 tablespoons olive oil
1/2 medium red onion, finely diced
1 tablespoon finely chopped garlic
2 cups red wine
1/2 pound shiitake mushrooms, stems removed and caps sliced 1/4-inch thick
1/2 pound cremini mushrooms, stems removed and caps sliced 1/4-inch thick
1/2 pound portobello mushrooms, stems removed and caps slice 1/4-inch thick
3 cups chicken stock
1/2 cup ancho puree
2 tablespoons chipotle puree
2 tablespoons honey
Salt and freshly ground pepper
2 tablespoons New Mexico red chile powder
1/4 teaspoon chile de arbol powder
1/2 teaspoon pasilla chile powder
1 tablespoon cracked black peppercorns
1 tablespoon brown sugar
Kosher salt
4 filet mignons, 1 to 1 1/2 inches thick

Steps:

  • For the sauce: Heat the oil in a large saucepan over medium high heat, add the onion and garlic and cook for 3 minutes. Raise the heat to high, add the wine and cook until dry. Reduce the heat to medium, add the mushrooms, cook until lightly browned and soft, and add the stock. Raise the heat to high and bring the mixture to a boil. Reduce the heat to medium and simmer for 15 minutes. Whisk in the ancho puree and chipotle and cook for 5 minutes more. Add the honey and salt and pepper to taste.
  • For the steak: Combine all the ingredients together in a medium bowl. Brush a large saute pan or grill pan with oil and heat over high heat until almost smoking. Dredge each steak on 1 side in the pepper mixture and cook, pepper-side down for 1 minute, or until brown and crisp. Turn the meat over, reduce the heat to medium, and cook for 3 to 4 minutes more, until done to your liking. Serve with the Ancho Chile Mushroom Sauce.

RED CHILE CRUSTED FILET MIGNON WITH ANCHO CHILE MUSHROOM SAUCE



Red Chile Crusted Filet Mignon with Ancho Chile Mushroom Sauce image

Provided by Bobby Flay

Categories     condiment

Time 3h

Yield 4 servings

Number Of Ingredients 19

2 tablespoons olive oil
1/2 medium red onion, finely diced
1 tablespoon finely chopped garlic
2 cups red wine
1/2 pound shiitake mushrooms, stems removed and caps sliced 1/4-inch thick
1/2 pound crimini mushrooms, stems removed and caps sliced 1/4-inch thick
1/2 pound portobello mushrooms, stems removed and caps slice 1/4-inch thick
3 cups chicken stock
1/2 cup ancho puree
2 tablespoons chipotle puree
2 tablespoons honey
Salt and freshly ground pepper
2 tablespoons New Mexico red chile powder
1/4 teaspoon chile de arbol powder
1/2 teaspoon pasilla chile powder
1 tablespoon cracked black peppercorns
1 tablespoon brown sugar
Kosher salt
4 filet mignons, 1- to 1 1/2-inches thick

Steps:

  • Heat the oil in a large saucepan over medium high heat, add the onion and garlic and cook for 3 minutes. Raise the heat to high, add the wine and cook until dry. Reduce the heat to medium, add the mushrooms, cook until lightly browned and soft, and add the stock. Raise the heat to high and bring the mixture to a boil. Reduce the heat to medium and simmer for 15 minutes.
  • Whisk in the ancho puree and chipotle and cook for 5 minutes more. Add the honey and salt and pepper to taste.
  • Combine all the ingredients together in a medium bowl. Brush a large saute pan or grill pan with oil and heat over high heat until almost smoking. Dredge each steak on 1 side in the pepper mixture and cook, pepper-side down for 1 minute, or until brown and crisp. Turn the meat over, reduce the heat to medium, and cook for 3 to 4 minutes more, until done to your liking.
  • Serve with the Ancho Chile Mushroom Sauce.

PAN ROASTED FILET MIGNON WITH RUM-RED CHILE SAUCE WITH WILD MUSHROOM RICE



Pan Roasted Filet Mignon with Rum-Red Chile Sauce with Wild Mushroom Rice image

Provided by Bobby Flay

Categories     main-dish

Number Of Ingredients 23

2 tablespoons unsalted butter
1 tablespoon olive oil
3 shallots, minced
1 tablespoon minced garlic
1 cup Meyer's dark rum
5 cups chicken stock
2 tablespoons ancho puree
2 tablespoons molasses
Salt and pepper, to taste
1 (5 pound) beef tenderloin
Salt and pepper, to taste
4 tablespoons unsalted butter
4 tablespoons unsalted butter
3 tablespoons olive oil
1/2 pound shiitake mushrooms, stems removed and caps cut 1/4-inch thick
2 large portobello mushrooms, stems removed and caps cut 1/4-inch thick
1/2 pound oyster mushrooms, stems removed and caps cut 1/4-inch thick
Salt and pepper, to taste
1 Spanish onion, finely chopped
3 cups converted rice
7 cups chicken stock
1 teaspoon salt
1/4 cup porcini mushroom powder

Steps:

  • Melt the butter and olive oil in a medium saucepan over medium high heat. Add the shallot and garlic and cook until soft. Add the rum and reduce to 1/4 cup. Add the stock, bring to a boil and reduce the heat. Whisk in the remaining ingredients and simmer until reduced to 2 cups.
  • Preheat oven to 450 degrees F. Season tenderloin with salt and pepper on both sides. Place a large ovenproof skillet over high heat, melt the butter and sear tenderloin on all sides. Place in oven and cook to desired doneness or for about 10 to 15 minutes or until a thermometer inserted registers 125 degrees for medium rare.
  • Heat 3 tablespoons butter and 2 tablespoons oil in a large saute pan over high heat. Add the mushrooms, season with salt and pepper to taste and saute until golden brown. In a medium saucepan heat remaining oil and butter over medium heat, add the onions and cook until soft. Add the rice and stir to coat with the butter and oil. Add 6 cups of the stock, 1 teaspoon of salt and the porcini powder, bring to a boil, cover, lower the heat and cook until all the liquid is absorbed. Fold in the mushroom mixture, more stock if needed and season with salt and pepper to taste, cook to heat through, 5 minutes.

RED CHILE FILET MIGNON WITH WILD MUSHROOM SAUCE



Red Chile Filet Mignon With Wild Mushroom Sauce image

This is delicious! From Bobby Flay's Bold American Food. Serve it for guests, they'll be quite impressed. The sauce can be made up to 2 days ahead, so the actual prep time while your guests are there is just the grilling of the steaks.

Provided by Chef 358412

Categories     Steak

Time 2h30m

Yield 4 serving(s)

Number Of Ingredients 18

6 New Mexico red chilies
coarsely ground fresh black peppercorns
4 (8 ounce) filet mignon steaks
6 ancho chilies
8 cups boiling water
1 tablespoon minced garlic
2 tablespoons chopped fresh cilantro
2 tablespoons unsalted butter
1 small red onion, diced
2 tablespoons finely chopped garlic
2 cups red wine
1/2 lb shiitake mushroom, stems removed and caps sliced 1/4-inch thick
1/2 lb cremini mushroom, stems removed and caps sliced 1/4-inch thick
1/2 lb portabella mushroom, stems removed and caps sliced 1/4-inch thick
3 1/2 cups chicken stock
3/4 cup ancho chile puree
2 tablespoons honey
salt & freshly ground black pepper

Steps:

  • To make the Ancho puree: Place the anchos in a bowl and pour the boiling water over them. Let stand for at least 30 minutes. Drain well, remove the seeds and stems and place in a food processor with the garlic and cilantro. Process to a puree. May be made up to 2 days ahead and refrigerated, covered.
  • To make the Mushroom Sauce: In a large saucepan over medium heat, melt the butter and sweat the onion and garlic for about 3 minutes. Raise the heat to high, add the wine and boil 10 minutes, until reduced to dry. Reduce the heat to medium, add the mushrooms, cook until soft, add the stock. Raise the heat to high and bring the mixture to a boil. Reduce the heat to medium and simmer for 15 minutes.Whisk in the ancho puree and cook for 5 minutes. Add the honey and salt and pepper to taste. Keep hot in a double boiler until ready to serve. May be made up to 2 days ahead and refrigerated.
  • For the steaks: Preheat the oven to 300. Preheat a grill to medium hot.
  • Spread out the chiles on a baking sheet and roast for about 1 minute. Remove the seeds and stems, place the flesh in a food processor and chop coarsely. Add the coarsely ground pepper to taste. Place mixture in a pie pan.
  • Dredge each steak on both sides with the pepper mixture and grill until done to your liking.
  • Serve each steak with some sauce spooned on top.

MUSHROOMS IN CHILE SAUCE



Mushrooms in Chile Sauce image

Provided by Food Network

Categories     main-dish

Yield 6 servings

Number Of Ingredients 11

1 tablespoon olive oil
1 pound mushrooms, thickly sliced
1 teaspoon sea salt, or to taste
3 Guajillo chiles
3 Pasilla chiles
2 whole cloves
1 teaspoon black peppercorns
1 teaspoon cumin seeds
2 garlic cloves, peeled
1 1/2 tablespoons lard or peanut oil
1 large sprig epazote cleaned

Steps:

  • Heat the oil in a saucepan over medium heat. Add the mushrooms and salt. Cover the pan and cook until the mushrooms are just tender, about 10 minutes. Drain the mushrooms, reserving the liquid, and set both aside.
  • Remove the stems, slit the chiles open, and remove the seeds and veins. Cover with hot water and soak for 15 minutes, or until soft. Drain. On a hot comal, toast the chiles, making sure they do not burn.
  • Crush the clove, peppercorns and cumin seed with a mortar and pestle or in a spice or coffee grinder. In a blender, place the chiles, crushed spices, and garlic. Blend until smooth, adding a little water only if necessary.
  • In a large heavy skillet, heat the lard until smoking, then add the chile sauce and fry over a fairly high heat. Scraping the bottom of the pan often so it doesnt stick, cook until reduced, about 5 minutes.
  • Add sufficient water to the reserved liquid from the mushrooms to make 3/4 cup. Add this, the epazote, and mushrooms to the chili sauce, and cook over a medium heat for about 5 minutes.
  • Serve with rice and warm flour tortillas.

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