BEEF FILETS WITH PORTOBELLO SAUCE
These tasty steaks seem special but they are fast enough for everyday dinners. We enjoy the mushroom-topped filets with crusty French bread, a mixed salad and a light lemon dessert. -Christel Stein, Tampa, Florida
Provided by Taste of Home
Categories Dinner
Time 20m
Yield 2 servings.
Number Of Ingredients 12
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.
Nutrition Facts : Calories 247 calories, Fat 7g fat (3g saturated fat), Cholesterol 51mg cholesterol, Sodium 369mg sodium, Carbohydrate 7g carbohydrate (3g sugars, Fiber 1g fiber), Protein 27g protein. Diabetic exchanges
FILET MIGNON WITH MUSHROOMS
This has turned out to be my wife's absolute favorite recipe for filet mignon with mushrooms. The original called for about a third of the liquid, but the sauce is so good that she always complained about not having enough to dip bread in. So the liquid measurements are tripled here from the original.
Provided by Brian Wren
Categories Meat and Poultry Recipes Beef Steaks Filet Mignon Recipes
Time 50m
Yield 2
Number Of Ingredients 11
Steps:
- Place bacon in an 8-inch cast iron skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels. Pour off excess fat from the skillet. Crumble bacon and reserve.
- Heat 1 tablespoon butter in a skillet over medium-low heat. Cook garlic in the hot butter, stirring, until softened, 1 to 2 minutes. Add mushrooms, salt, and pepper; cook over medium heat, stirring, until liquid from mushrooms starts to evaporate, 5 to 7 minutes. Add bourbon and boil until nearly evaporated. Stir in water, lemon juice, and Worcestershire. Boil until sauce is thickened slightly. Transfer sauce to a small saucepan and stir in reserved bacon and parsley. Keep warm.
- Pat steaks dry with paper towels and sprinkle with salt and pepper.
- Heat remaining butter in a skillet over medium-high heat until foam begins to subside. Sear steaks for 4 minutes; turn over and sear, 3 to 3 1/2 minutes for medium-rare. Divide between 2 plates and spoon sauce over them.
Nutrition Facts : Calories 468.4 calories, Carbohydrate 5.5 g, Cholesterol 122.9 mg, Fat 21.6 g, Fiber 0.7 g, Protein 37.8 g, SaturatedFat 10.1 g, Sodium 442.9 mg, Sugar 2.1 g
BALSAMIC & BOURBON FILET MIGNON
Oh my, this is the perfect dinner for a special occasion. The steak is tender, buttery, a little tangy, and sweet. But what makes this great is the mushrooms. They are like tiny sponges and soaked up all the flavor of the marinade. This dish is perfection!
Provided by Jennifer H
Categories Beef
Time 1h25m
Number Of Ingredients 7
Steps:
- 1. Combine balsamic vinegar, bourbon and Worcestershire sauce in a small bowl.
- 2. Rinse and pat dry filet mignon and place in a shallow dish. Pour half of the marinade over the steaks (you'll use the other half with the mushrooms), turning to coat.
- 3. Place in the refrigerator for an hour, turning after 30 minutes. (I cut the steaks in half horizontally to reduce cooking time.)
- 4. Pre-heat oven to 425 degrees.
- 5. In a cast iron skillet or other oven-proof pan, melt 2 tbsp butter over medium high heat.
- 6. Place steaks in the skillet and allow to sear, untouched, 3 minutes. Discard the marinade in the dish the steaks were in.
- 7. Turn steaks and remove from heat.
- 8. Place the skillet in the oven for 15-20 minutes, depending on the thickness of the steak.
- 9. While the steaks finish, melt remaining 2 tbs butter in a saute pan over medium heat.
- 10. Add mushrooms and saute until soft, 5 minutes. Pour half of the remaining marinade over the mushrooms, add thyme, reduce heat and continue to saute 6-8 minutes.
- 11. Taste at this point and add more marinade to the mushrooms, for a stronger flavor, if desired.
- 12. Plate steaks when done. Spoon mushrooms over the top.
FILET MIGNON WITH MUSHROOM RED WINE SAUCE
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.
BACON-WRAPPED FILETS WITH SCOTCHED MUSHROOMS
I got the idea for bacon-wrapped filet mignon when I saw some on sale in the grocery store. The rest was inspired by my husband, because he once made a Scotch and ginger ale sauce. This elegant recipe is for two, but it can easily be doubled. -Mary Kay LaBrie, Clermont, Florida
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 2 servings.
Number Of Ingredients 13
Steps:
- In a small skillet, cook bacon over medium heat until partially cooked but not crisp. Remove to paper towels to drain., Preheat oven to 375°. Sprinkle steaks with salt and pepper; wrap a strip of bacon around the sides of each steak and secure with toothpicks., In a small ovenproof skillet coated with cooking spray, cook steaks in 1-1/2 teaspoons oil over medium-high heat, 2 minutes on each side., Bake, uncovered, until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°), 8-12 minutes., Meanwhile, in a large skillet, saute mushrooms and thyme in 1 tablespoon butter and remaining oil until tender; remove from heat. Add whiskey, stirring to loosen browned bits from pan. Stir in ginger ale, brown sugar, soy sauce and sage., Bring to a boil. Reduce heat; simmer, uncovered, until reduced by half, 3-5 minutes. Stir in remaining butter. Serve with steaks.
Nutrition Facts : Calories 581 calories, Fat 37 g fat (15 g saturated fat), Cholesterol 108 mg cholesterol, Sodium 729 mg sodium, Carbohydrate 10 g carbohydrate (8 g sugars, Fiber 1 g fiber), Protein 35 g protein.
PEPPERED FILET MIGNONS WITH MUSHROOM BOURBON SAUCE
Make and share this Peppered Filet Mignons With Mushroom Bourbon Sauce recipe from Food.com.
Provided by ratherbeswimmin
Categories Very Low Carbs
Time 1h12m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- Mushroom Bourbon Sauce: trim the ends off the mushroom stems; wipe mushrooms clean with a damp paper towel.
- Pick out the 4 largest, best-looking mushroom caps and cut the stems off at the base; thinly slice the rest of the mushrooms.
- Melt the butter in a pan over medium heat; brush a little of the melted butter over the whole mushroom caps and set them aside.
- Add the shallots to the pan; cook until soft and translucent, but not brown, about 3 minutes.
- Increase heat to high and add in the sliced mushrooms; stirring with a wooden spoon, saute the mushrooms until they are nicely browned and all the mushrooms juices have evaporated, 3-5 minutes.
- Stir in the wine; bring to a boil; let boil until the liquid is reduced by half, 3-5 minutes.
- Stir in the stock; bring to a boil; let boil until reduced by two-thirds, 3-5 minutes.
- Stir in the cream; bring to a boil; let boil until reduced by one-third, 4-6 minutes (sauce should be thick and creamy).
- Add in the bourbon; bring to a boil; let boil 1 minute.
- Whisk in the mustard and season with salt and pepper to taste; the sauce should be highly seasoned.
- Set sauce aside while you prepare the steaks.
- Brush each filet on all sides with mustard.
- Combine the peppercorns and 1 tablespoon of salt in a shallow bowl; stir to combine.
- Thickly crust the steaks with the peppercorn mixture, concentrating it on the tops and bottoms and patting it onto the meat with your fingertips.
- Set up grill for direct grilling and preheat to high.
- When ready to grill, brush and oil the grill grate; place the filets on the hot grate until cooed to taste, about 3-4 minutes per side for rare; 4-6 minutes per side for med-rare; or 7-8 minutes per side for medium.
- Using tongs, turn the steaks on their sides to brown the edges.
- Once the steaks are on the grill, season the reserved mushroom caps with salt and pepper, place them on the grate, and cook them until they are browned and soft, 2-3 minutes per side.
- Transfer grilled filets and mushroom caps to a platter; let rest for 2 minutes.
- To serve, spoon sauce over filets; top each one with a grilled mushrooms cap.
FILET MIGNON AND PORTOBELLO MUSHROOMS WITH BOURBON WINE SAUCE
Make and share this Filet Mignon and Portobello Mushrooms with Bourbon Wine Sauce recipe from Food.com.
Provided by NovaLee
Categories Vegetable
Time 45m
Yield 4 serving(s)
Number Of Ingredients 14
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.
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