FILET MIGNON RECIPE IN MUSHROOM SAUCE #MUSHROOM #BEEF
This dish singed Filet Mignon formula truly and genuinely is a superb method to make filet mignon. Singing the meat makes it dissolve in-your mouth delicate and each chomp is so delightful in that mushroom wine cream sauce.
Make this filet mignon steak, presented with smooth pureed potatoes and asparagus for your next exceptional event and you will get rave surveys.
Meat tenderloin steak is likely the MOST costly cut of hamburger so it very well may threaten, however really it's hard to wreck this following the formula. To give you an additional bump of certainty, watch the video instructional exercise underneath on the most proficient method to cook the best filet mignon.
What is Filet Mignon? "Filet Mignon" is regularly named as "meat tenderloin". It is the most delicate cut of steak you'll have. So delicate, you could slice through it with a fork.
Hamburger tenderloin is sold either pre-cut or all in all or fractional tenderloin. I like to buy the entire tenderloin when I can so I can guarantee even 1/2? thickness and parts when cut. The value per pound is regularly less when acquiring an entire tenderloin.
Ingredients :
- 4 Tbsp unsalted butter divided
- 2 Tbsp olive oil divided
- 16 oz baby bella mushrooms thickly sliced
- 1 small onion finely diced
- 4 garlic cloves minced
- 1 Tbsp fresh thyme minced (or 1 tsp dry thyme)
- 24 oz filet mignon (beef tenderloin) steaks 6-8 oz each, about 1 1/2" thick
- 1/2 cup Merlot wine or any dry red wine
- 1 1/2 cups beef broth
- 1/2 cup whipping cream
- 1 1/4 tsp sea salt we use sea salt, divided
- 1/2 tsp black pepper divided
Instructions :
How to Cook Filet Mignon Recipe:
- Place a large heavy-bottomed pan over med/high heat and melt in 2 Tbsp butter and 1 Tbsp oil. Add sliced mushrooms and cook 6 min or until softened and most of the liquid has evaporated. Add diced onion and cook 3 min, stirring often.
- Add minced garlic, 1 Tbsp thyme, 1/4 tsp salt and 1/8 tsp black pepper. Cook, stirring constantly, 2 min or until garlic is fragrant. Transfer mushrooms to a large plate. Wipe pan clean with a wet paper towel.
- Season steaks all over with 1 tsp salt and 1/4 tsp black pepper. Place the same pan over medium/high heat and add 2 Tbsp butter and 1 Tbsp oil. When the butter is hot and finished foaming, add seasoned steaks and sear 3-5 min per side for medium-rare (5-6 min for medium doneness*), turning once. When steaks reach desired doneness, transfer them to the plate with mushrooms.
- In the same pan over med/high heat, add 1/2 cup red wine and boil down until reduced by half (3 min), scraping the bottom to deglaze. Add 1 1/2 cups beef broth and boil until 2/3 cup of liquid remains in the pan (5-7 min). Stir in 1/2 cup cream and boil 2 min or until slightly thickened. Season sauce to taste with salt and pepper if desired.
- Add steaks and mushrooms back to pan, spooning some of the sauce over steaks. Once steaks are just heated through, remove from heat and serve garnished with fresh sprigs of thyme if desired.
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