FILET MIGNON WITH MUSHROOMS AND CREAMY MADEIRA SAUCE
This is a wonderful steak recipe. You can omit the cayenne if desired, my family loves spicy so I add it in.
Provided by Kittencalrecipezazz
Categories Steak
Time 40m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- In a large skillet melt 3 tablespoons butter with 1 tablespoon oil.
- Add in the sliced fresh mushrooms and saute until they release their liquid and are tender (about 10-12 minutes).
- Add in 1/4 cup shallots and garlic; saute for about 3 minutes.
- Stir in fresh thyme and season with salt and pepper; transfer to a bowl.
- Add in another 2 tablespoons butter with 1 tablespoon oil to the same skillet over medium-high heat.
- Season the steaks with salt and pepper, then add to skillet and cook until desired doneness (about 3 minutes per side for medium-rare).
- Add in the remaining 1/4 cup shallots to the skillet; saute for 2 minutes, then add in Maderia and beef broth, then bring to a boil, simmer uncovered until REDUCED to about 2/3 cup (this should take about 7 minutes).
- Add in the whipping cream and cayenne (if using) boil until the sauce thickens slightly (about 2 minutes).
- Add/stir in the mushroom mixture.
- Season with salt and pepper.
- Return the steaks to the skillet and cook until heated through (about 1 minute).
- Transfer to plates and spoon the sauce over.
FILET MIGNON WITH MUSHROOMS AND MADEIRA
Steps:
- Melt 2 tablespoons butter with 1 tablespoon oil in heavy large skillet over medium heat. Add mushrooms and sauté until tender, about 10 minutes. Add 1/4 cup shallots and half of garlic and sauté until shallots are soft, about 3 minutes. Stir in thyme; season with salt and pepper. Transfer mushroom mixture to medium bowl.
- Melt remaining 1 tablespoon butter with 1 tablespoon oil in same skillet over medium-high heat. Sprinkle steaks with salt and pepper. Add to skillet and cook to desired doneness, about 3 minutes per side for medium-rare. Transfer steaks to plate. Add remaining 1/4 cup shallots and garlic to same skillet. Sauté 2 minutes. Add Madeira and boil until reduced by half, about 3 minutes. Add broth and boil until mixture is reduced to 2/3 cup, about 6 minutes. Add cream and boil until sauce thickens slightly, about 2 minutes. Stir in mushroom mixture. Season sauce to taste with salt and pepper. Return steaks to skillet and cook until heated through, about 1 minute. Transfer to plates. Spoon sauce over and serve.
FILET MIGNON WITH MUSHROOMS AND MADEIRA WINE SAUCE
Provided by Pierre Franey
Categories dinner, main course
Time 45m
Yield 4 servings
Number Of Ingredients 10
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.
Nutrition Facts : @context http, Calories 553, UnsaturatedFat 20 grams, Carbohydrate 4 grams, Fat 41 grams, Fiber 1 gram, Protein 38 grams, SaturatedFat 17 grams, Sodium 689 milligrams, Sugar 2 grams, TransFat 0 grams
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
FILET MIGNON WITH MUSHROOMS AND MADEIRA
Another one that sounds good.
Provided by Vicki Butts (lazyme) @lazyme5909
Categories Beef
Number Of Ingredients 10
Steps:
- Melt 2 tablespoons butter with 1 tablespoon oil in heavy large skillet over medium heat. Add mushrooms and saute until tender, about 10 minutes. Add 1/4 cup shallots and half of garlic and sauté until shallots are soft, about 3 minutes. Stir in thyme; season with salt and pepper. Transfer mushroom mixture to medium bowl.
- Melt remaining 1 tablespoon butter with 1 tablespoon oil in same skillet over medium-high heat. Sprinkle steaks with salt and pepper. Add to skillet and cook to desired doneness, about 3 minutes per side for medium-rare.
- Transfer steaks to plate.
- Add remaining 1/4 cup shallots and garlic to same skillet. Saute 2 minutes. Add Madeira and boil until reduced by half, about 3 minutes. Add broth and boil until mixture is reduced to 2/3 cup, about 6 minutes.
- Add cream and boil until sauce thickens slightly, about 2 minutes. Stir in mushroom mixture. Season sauce to taste with salt and pepper.
- Return steaks to skillet and cook until heated through, about 1 minute. Transfer to plates. Spoon sauce over and serve.
FILET MIGNON WITH MUSHROOMS AND MADEIRA
Make and share this Filet Mignon With Mushrooms and Madeira recipe from Food.com.
Provided by Chef Sunflowergirl
Categories Very Low Carbs
Time 45m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Melt 2 tablespoons butter with 1 tablespoon oil in heavy large skillet over medium heat.
- Add mushrooms and sauté until tender, about 10 minutes.
- Add 1/4 cup shallots and half of garlic and sauté until shallots are soft, about 3 minutes.
- Stir in thyme; season with salt and pepper.
- Transfer mushroom mixture to medium bowl.
- Melt remaining 1 tablespoon butter with 1 tablespoon oil in same skillet over medium-high heat.
- Sprinkle steaks with salt and pepper.
- Add to skillet and cook to desired doneness, about 3 minutes per side for medium-rare. Transfer steaks to plate.
- Add remaining 1/4 cup shallots and garlic to same skillet; Sauté 2 minutes.
- Add Madeira and boil until reduced by half, about 3 minutes.
- Add broth and boil until mixture is reduced to 2/3 cup, about 6 minutes.
- Add cream and boil until sauce thickens slightly, about 2 minutes.
- Stir in mushroom mixture.
- Season sauce to taste with salt and pepper.
- Return steaks to skillet and cook until heated through, about 1 minute.
- Transfer to plates.
- Spoon sauce over and serve.
Nutrition Facts : Calories 710.2, Fat 59.6, SaturatedFat 26.6, Cholesterol 164.3, Sodium 443.2, Carbohydrate 9.1, Fiber 1.1, Sugar 1.8, Protein 30.4
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FILET MIGNON WITH MUSHROOMS AND MADEIRA SAUCE
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- Season the Filet Mignon medallions with salt and pepper on both sides and rub them with a little olive oil.
- On a hot skillet, over high heat, sear the meat on all sides. (2 minutes each side) They should be seared on the outside but still rare/medium rare on the inside. (Don’t worry, it will finish cooking in the sauce.) Reserve.
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