Here’s a simple yet delicious dish my grandfather used to cook every couple of months. It was one of the first dishes he ever taught me how to cook.
Filet Mignon with Mushroom Wine Sauce
Ingredients
2 Filet Mignons 3/4 to 1” thick
1 cup Merlot (red wine)
3/4 cup Lamp stock (or 1 can beef consommé)
1 package sliced Baby Bella mushrooms
1 tbsp clarified butter (or vegetable oil)
1 tsp Worcestershire sauce
Procedure
Preheat oven to 350 degrees.
In a skillet over medium-high heat, add the clarified butter and mushrooms. Sauté until just tender, about 6 minutes. Add 1/2 cup Merlot and continue cooking to reduce. Once it has reduced by 75%, transfer all to a covered bowl to keep warm.
Turn heat up to high and sear filets. Cook 3 minutes per side, or until nicely seared. Transfer to oven safe platter and place steaks in preheated oven. Allow them to cook 6 – 8 minutes for medium rare. Remove from oven, tent, and let rest for 5 minutes.
Meanwhile, reduce the heat to medium-high and add the remaining wine to deglaze the pan. Once deglazed, add the Lamb stock and Worcestershire sauce. Simmer and let reduce by half. Add mushroom mixture and simmer for 4 minutes.
Pour some sauce in middle of a plate and place steak in the sauce. Drizzle additional sauce over filets. Top filets with mushrooms, or plate the mushrooms on the side. Serve with twice baked potatoes and green peas or oven roasted asparagus.
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Filet Mignon with Mushroom Wine Sauce
Ingredients
2 Filet Mignons 3/4 to 1” thick
1 cup Merlot (red wine)
3/4 cup Lamp stock (or 1 can beef consommé)
1 package sliced Baby Bella mushrooms
1 tbsp clarified butter (or vegetable oil)
1 tsp Worcestershire sauce
Procedure
Preheat oven to 350 degrees.
In a skillet over medium-high heat, add the clarified butter and mushrooms. Sauté until just tender, about 6 minutes. Add 1/2 cup Merlot and continue cooking to reduce. Once it has reduced by 75%, transfer all to a covered bowl to keep warm.
Turn heat up to high and sear filets. Cook 3 minutes per side, or until nicely seared. Transfer to oven safe platter and place steaks in preheated oven. Allow them to cook 6 – 8 minutes for medium rare. Remove from oven, tent, and let rest for 5 minutes.
Meanwhile, reduce the heat to medium-high and add the remaining wine to deglaze the pan. Once deglazed, add the Lamb stock and Worcestershire sauce. Simmer and let reduce by half. Add mushroom mixture and simmer for 4 minutes.
Pour some sauce in middle of a plate and place steak in the sauce. Drizzle additional sauce over filets. Top filets with mushrooms, or plate the mushrooms on the side. Serve with twice baked potatoes and green peas or oven roasted asparagus.
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