BEEF TENDERLOIN FILET WITH MUSHROOM SAUCE
Steps:
- For the beef tenderloin: Preheat a saute pan or cast-iron skillet over high heat. Lightly oil the steaks. Place the steaks in the very hot pan and get a good sear on both sides. Cook for 6 to 7 minutes per side for medium-rare. Remove the steak from the pan and let rest in a warm spot for 7 to 8 minutes.
- For the mushroom sauce: Drain the fat from the pan. Add the shallots, bring the pan to a medium heat and season with salt. Cook the shallots for 3 to 4 minutes, and then add in the garlic. Cook the garlic and shallots together for 2 to 3 minutes.
- Add the mushrooms, season with salt and stir to coat with the oil. Cook the mushrooms until they look soft and wilted, 4 to 5 minutes.
- Add the veal demi-glace. Bring to a boil and reduce to a simmer and simmer for 4 to 5 minutes; the consistency should be almost as thick as gravy. If it is still thin, let it simmer for another couple of minutes until it does thicken.
- Check the consistency by coating a spoon with the sauce, turn the spoon over and draw a line down the middle of the spoon with your finger. If your finger leaves a track down the spoon without moving, then it is ready! Taste and adjust the salt, if needed.
- For the twice-baked potato mash and green beans: Add the potatoes to a pot of salted water. Turn the heat to medium and cook until the potatoes are fork tender, 20 to 25 minutes. Drain the potatoes well and pass through a food mill or ricer. Stir in the sour cream and heavy cream. Fold in the broccoli and Cheddar. Taste and season with salt as needed.
- Bring a pot of salted water to a boil. Add the green beans and cook until just tender, about 2 minutes. Remove from the water and immediately add to a salted ice bath. Heat the olive oil in a medium saute pan. Add green beans and saute quickly until heated through.
- Serve the filets with the mushroom sauce on top and the twice-baked potato mash and green beans on the side.
MUSHROOM SAUCE WITH RED WINE
Thick and rich mushroom sauce with red wine that goes great with beef, especially filet mignon. Serve in a gravy boat and use as a gravy on grilled steaks.
Provided by TonyD
Time 40m
Yield 6
Number Of Ingredients 11
Steps:
- Melt butter in a skillet over medium heat. Add garlic, thyme, salt, and pepper; cook until fragrant, about 30 seconds. Add mushrooms and saute until tender, about 5 minutes.
- Add wine and beef broth and cook until sauce has reduced to about 3/4 of the original volume, about 20 minutes.
- Mix water and cornstarch together in a bowl until smooth; add to the sauce. Reduce heat to medium-low and simmer until thickened, 2 to 3 minutes.
Nutrition Facts : Calories 118.3 calories, Carbohydrate 4.4 g, Cholesterol 15.3 mg, Fat 6 g, Fiber 0.5 g, Protein 1.7 g, SaturatedFat 3.7 g, Sodium 564.7 mg, Sugar 0.9 g
FILET MIGNON WITH MUSHROOM-WINE SAUCE - LIGHT VERSION WEIGHT WAT
This is a diet recipe. I know it's not as low in calories like a salad - but its is High on Flavour and low calorie than other versions of this classic recipe.
Provided by Mimi Bobeck
Categories Steak
Time 50m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Melt 1 1/2 tsp butter in a nonstick skillet over medium heat.
- Add shallots and mushrooms; sauté for 4 minutes.
- Add 1 cup wine and 3/4 cup consommé; cook for 5 minutes, stirring frequently.
- Remove the mushrooms with a slotted spoon, place in a bowl.
- Increase heat to high; cook wine mixture until reduced to 1/2 cup (about 5 minutes).
- Add to mushrooms in bowl; set aside.
- Wipe pan with paper towel.
- Sprinkle pepper over steaks.
- Melt 1 1/2 tsp butter in pan over medium heat.
- Add steaks; cook 3 minutes on each side.
- Reduce heat to medium-low; cook 1 1/2 minutes on each side or until desired degree of doneness.
- Place on a platter; keep warm.
- Combine soy sauce and cornstarch.
- Add 1/2 cup wine and remaining consommé to skillet; scrape skillet to loosen browned bits.
- Bring to a boil; cook 1 minute.
- Add mushroom mixture, cornstarch mixture, and dried thyme, bring to a boil, and cook 1 minute, stirring constantly.
- Serve sauce with steaks.
- Garnish with thyme sprigs, if desired.
Nutrition Facts : Calories 135.2, Fat 3, SaturatedFat 1.8, Cholesterol 7.6, Sodium 647.3, Carbohydrate 9.5, Fiber 0.6, Sugar 0.8, Protein 2.8
FILET MIGNON WITH A MUSHROOM-WINE SAUCE (QUICK AND EASY)
Despite the fancy title, number of steps, and seriously impressive taste, this is SUPER quick and easy to prepare! (Especially when you pre-measure and "stage" your ingredients.) I've adapted this from a Cooking Light recipe so you know it's not a "guilty dish"! I'm not usually a fan of cooking with store-bought spice mixes, but I make an exception with this recipe because it's so perfect as is and I don't want to modify a thing!! This recipe is written for one serving, because I started making it during my single lady days (the unused beef consomme can be frozen), but I've increased to 2 or 4 servings with great results; this is perfect for dinner parties, date nights, or even treat-yourself-nice nights!!
Provided by Robyns Cookin
Categories Steak
Time 20m
Yield 1 serving, 1 serving(s)
Number Of Ingredients 12
Steps:
- Heat a skillet over medium heat.
- Spray the skillet with cooking spray and melt 1/2 teaspoon of the light butter.
- Add shallots, garlic, and mushrooms; saute 4 minutes.
- Add 4 tablespoons (1/4 cup) of the wine and half of the consomme; cook 5 minutes, stirring often.
- Remove the mushrooms and place in a bowl.
- Increase heat to high; cooking mixture for 5 minutes or until reduced to about 2 tablespoons. Poor mixture into the bowl with the mushrooms and set aside.
- Wipe skillet clean with a paper towel.
- Re-heat the skillet to medium heat and re-spray the skillet with cooking spray; melt remaining 1/2 teaspoon of butter.
- Add the steak and cook for 3 minutes on each side or until browned.
- Reduce heat to medium-low and cook 4 1/2 minutes on each side.
- Place on a serving platter and keep warm.
- In a small bowl, whisk together the Worcestershire sauce and cornstarch.
- Add remaining 2 tablespoons of the wine and remaining consomme to the skillet.
- Scrape skillet with a wooden spoon to loosen the brown bits.
- Add the mushroom mixture, cornstarch mixture, thyme, and steak seasoning.
- Bring to a boil and cook, stirring constantly, for 1 minute.
- Poor over the steak and serve.
Nutrition Facts : Calories 648, Fat 29.6, SaturatedFat 12.3, Cholesterol 85.6, Sodium 533.5, Carbohydrate 49.5, Fiber 3.1, Sugar 3.2, Protein 33.4
FILET MIGNON IN MUSHROOM WINE SAUCE
Make and share this Filet Mignon in Mushroom Wine Sauce recipe from Food.com.
Provided by Monstre Dame
Categories Steak
Time 50m
Yield 2 serving(s)
Number Of Ingredients 9
Steps:
- In a nonstick frying pan, saute shallots and mushrooms in 1 tbsp butter for about 4 mins, til tender.
- Add 1/2 cup of red wine and 3 fl. oz consomme. Simmer for about 5 minutes, stirring frequently.
- Remove the mushrooms from sauce, set aside.
- Boil sauce over high heat until reduced to 1/4 cup.
- Combine sauce with mushrooms in bowl. Set aside.
- Sprinkle filets with pepper to taste. Saute steaks in remaining 1 tbsp butter over medium heat, about 3 minutes per side for a 1-inch thick steak.
- Reduce fire to medium-low heat; cook steaks until desired level of doneness, about 10-15 minutes for medium rare. Remove from pan, keep warm.
- Add the rest of the red wine and beef consommé to the skillet. Bring to a boil. Boil for one minute.
- Add mushroom/sauce mixture, add cornstarch & soy sauce, and the thyme. Boil one minute, stirring constantly, until thickened.
- Place steaks on plate and pour sauce over. Garnish with fresh thyme.
Nutrition Facts : Calories 224, Fat 11.6, SaturatedFat 7.3, Cholesterol 30.5, Sodium 735.9, Carbohydrate 10.4, Fiber 0.7, Sugar 0.9, Protein 4.7
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
PEPPERED FILET MIGNON WITH MUSHROOM WINE SAUCE
My husband and I were at a wedding reception at a very posh country club. He was served the most marvelous fillet mignon there, I opted for the chicken. It was my mission then to find this recipe and make a duplicate. He only allowed me a bite of steak the size of a grape with a small amount of sauce on it (and that was grudgingly). The last place I thought I would find a good steak recipe was Cooking Light, but there it was! Now when we need to impress, we serve this recipe. It tastes like a dish you'd be served at a five-star Hotel.
Provided by Dawn399
Categories Meat
Time 45m
Yield 4 filets
Number Of Ingredients 13
Steps:
- Prepare Mushroom wine Sauce first and set aside: Combine Mushrooms and flour in a bowl and toss to coat and set aside.
- In a medium skillet, combine wine, shallots, and balsamic vinegar.
- Bring to a boil and cook until thickened.
- Reduce heat.
- Add broth, Worcestershire, tomato paste, and rosemary, stir to combine and cook 1 minute.
- Add mushrooms and cook 3 minutes, until mushrooms are tender.
- Stir in mustard.
- Serve sauce over Filet Mignon.
- Fillet Mignon: Sprinkle steak with crushed black pepper and salt.
- Heat a non stick skillet over medium high heat or grill over a medium heat.
- Cook steaks for 3-5 minutes on each side until fillet is cooked the way you like it.
- Serve with sauce.
FILET MIGNON WITH MUSHROOM WINE SAUCE
from cooking light. very good. i doubled this. 1 steak, 1/4c. sauce = 318 calories, 11 grams fat, 26 grams protein
Provided by KristenErinM
Categories Steak
Time 20m
Yield 2 serving(s)
Number Of Ingredients 11
Steps:
- heat skillet with cooking spray.
- combine 1st 7 ingredients in bowl.
- put steaks and shrooms in heated skillet. cook for 5 minutes, turn and cook an additional 5 minutes.
- remove steaks and shrooms from pan.
- add marsala and the broth mixture. bring to a boil.
- add steaks and shrooms and let simmer for about 2-3 minutes.
Nutrition Facts : Calories 414.1, Fat 27.1, SaturatedFat 10.8, Cholesterol 80.7, Sodium 517.6, Carbohydrate 8.3, Fiber 1.5, Sugar 2, Protein 23.2
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