Filet Mignon with Mushroom Red Wine Sauce

The recipe Filet Mignon with Mushroom Red Wine Sauce can be made in about 50 minutes. For $8.99 per serving, you get a main course that serves 2. One portion of this dish contains approximately 33g of protein, 54g of fat, and a total of 747 calories. 1181 person were glad they tried this recipe. A mixture of shallot, kosher salt, unsalted butter, and a handful of other ingredients are all it takes to make this recipe so tasty. It is brought to you by Foodnetwork. It is a good option if you're following a gluten free diet. Taking all factors into account, this recipe earns a spoonacular score of 70%, which is solid. If you like this recipe, take a look at these similar recipes: Filet Mignon with Mushroom-Wine Sauce, Filet Mignon with Red Wine Sauce, and Filet Mignon with Red Wine Sauce.

Servings: 2

Preparation duration: 30 minutes

Cooking duration: 20 minutes

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Ingredients:

2 1-inch-thick filet mignon steaks

Kosher salt and freshly ground black pepper

4 ounces sliced mixed mushrooms

1 cup red wine

1 shallot, minced

3 tablespoons unsalted butter

Equipment:

frying pan

aluminum foil

whisk

Cooking instruction summary:

Watch how to make this recipe. 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.

 

Step by step:


1. Watch how to make this recipe.

2. Generously season each side of the steaks with salt and pepper.

3. Let stand at room temperature about 20 minutes before cooking.

4. In a cast-iron (or other heavy-duty) skillet, heat 1 tablespoon of the butter over medium heat.

5. 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.

6. Transfer the cooked mushrooms to a dish and set aside. Wipe the skillet clean.

7. 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.

8. Transfer to a plate and tent with foil.

9. Reduce the heat to medium high.

10. 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.

11. Whisk in the remaining tablespoon of butter. Stir in the reserved mushrooms.

12. Spoon the sauce over the steaks and serve.


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