This can be a special filet mignon recipe, however it’s produced in one pan and quite simple to organize. This really is spectacular for most occasions! I introduced this to my sister’s house also it got eaten fast with rave reviews overall (despite getting to reheat it because when I required my pictures, packed up, drove to my sister’s&...) it had been still mouthwatering!
I really like cooking with wine. Crazy factor is, the wine bottle which i’m using costs $7.00 approximately at our local supermarket. Wines are an component that's been around for hundreds of years and that i like it for cakes, meats, sauces&... Cooking with wine adds wonderful depth of flavor to recipes. Thanks to the buddies at Barefoot Wine Bubbly who backed this recipe and sent me the bottle of Barefoot Merlot which really elevated the tastes of the dish.
Ingredients for Filet Mignon Recipe in Mushroom Sauce:
4 Tablespoons of unsalted butter, divided
2 Tablespoons of essential olive oil, divided
16 oz baby bella mushrooms, heavily sliced
1 small or 1/2 medium yellow onion, finely diced
4 medium garlic clove cloves, minced
1 Tablespoons of chopped fresh thyme (or 1 teaspoon dry thyme should you must)
4 (6 oz each) filet mignon steaks (about 1 1/2″ thick)
1/2 cup Barefoot Merlot *
1 1/2 cups low sodium beef broth
1/2 cup heavy whipping cream
Pepper and salt to taste
Steps to make Filet Mignon:
1. Convey a large heavy-bottomed pan over medium/high temperature and melt by 50 percent Tablespoons of butter and 1 Tablespoons of oil. Add heavily sliced mushrooms and prepare 5 min until soft. Stir in onion and prepare another 3 minutes. Press in garlic clove cloves then season with 1/4 teaspoon salt, 1/4 teaspoon pepper and 1 Tablespoons of fresh thyme. Prepare another 2 min, stirring constantly until garlic clove is aromatic, then transfer mushroom mixture to some plate. Wipe the skillet clean having a wet papertowel.
3. Put the same pan over medium/high temperature and add 2 Tablespoons of butter and 1 Tablespoons of oil. When butter is hot and handle foaming, add seasoned steaks to skillet and saute, generating 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 quickly, reduce heat to medium. Use tongs to transfer steaks towards the plate with mushrooms. Also, bear in mind thinner steaks than the others will prepare faster and thicker steaks may take longer.
4. Add 1/2 cup Merlot and boil until reduced by half (3 min), scraping the underside having a spatula to deglaze the pan. Add 1 1/2 cups broth and boil until a couple ofOr3 cup liquid remains (5-6 min). Add 1/2 cup cream and boil until sauce thickens slighly (2 min). Return mushrooms and steak towards the pan as well as heat until warmed through (1 2 min). Season sauce to taste with increased salt pepper if preferred (I added about 1/4 teaspoon more salt).
Plate the steak and spoon generous levels of mushroom sauce outrageous. I offered this with asparagus and fluffy mashed taters.
Filet Mignon in Mushroom Wine Sauce
Author: Natasha of NatashasKitchen.com
Level Of Skill: Easy/ Medium
Cost To Create: $35-$40 (Varies by filet mignon prices)
Serving: 4 like a primary course
Ingredients
- 4 Tablespoons of unsalted butter, divided
- 2 Tablespoons of essential olive oil, divided
- 16 oz baby bella mushrooms, heavily sliced
- 1 small or ½ medium yellow onion, finely diced
- 4 medium garlic clove cloves, minced
- 1 Tablespoons of chopped fresh thyme (or 1 teaspoon dry thyme should you must)
- 4 (6 oz each) filet mignon steaks (about 1½" thick)
- ½ cup Barefoot Merlot
- 1½ cups low sodium beef broth
- ½ cup heavy whipping cream
- Pepper and salt to taste
Instructions
- Convey a large heavy-bottomed pan over medium/high temperature and melt by 50 percent Tablespoons of butter and 1 Tablespoons of oil. Add heavily sliced mushrooms and prepare 5 min until soft. Stir in onion and prepare another 3 minutes. Press in garlic clove cloves then season with ¼ teaspoon salt, ¼ teaspoon pepper and 1 Tablespoons of fresh thyme. Prepare another 2 min, stirring constantly until garlic clove is aromatic, then transfer mushroom mixture to some plate. Wipe the skillet clean having a wet papertowel.
- Pat dry steaks having a paper towel and season throughout with 1 teaspoon salt and ¼ teaspoon pepper.
- Put the same pan over medium/high temperature and add 2 Tablespoons of butter and 1 Tablespoons of oil. When butter is hot and handle foaming, add seasoned steaks to skillet and saute, generating 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 quickly, reduce heat to medium. Use tongs to transfer steaks towards the plate with mushrooms.
- Add ½ cup Merlot and boil until reduced by half (3 min), scraping the underside having a spatula to deglaze the pan. Add 1½ cups broth and boil until about ⅔ cup liquid remains (5-6 min). Add ½ cup cream and boil until sauce thickens slighly (2 min). Return mushrooms and steak towards the pan as well as heat until warmed through (one to two min). Season sauce to taste with increased salt & pepper if preferred (I added about ¼ teaspoon more salt).
Notes
Thinner steaks will prepare faster and thicker steaks may take longer.
If one makes this recipe, I’d like to see pics of the creations on Instagram, Twitter and facebook! Hashtag them #natashaskitchen
This is ideal for an unforgettable Year’s Dinner or most occasions really! How's it going celebrating on Year’s Eve?
