Filet Mignon With Portabella Sauce
- Ready In:
- 23mins
- Ingredients:
- 8
- Serves:
-
4
ingredients
- 4 beef tenderloin steaks, cut 1-inch thick (about 1-1/4 lbs. total)
- 1 teaspoon olive oil
- 1⁄4 teaspoon black pepper
- 2 large portabella mushrooms, halved and sliced
- 8 green onions, cut into 1-inch pieces
- 1 tablespoon butter
- 1⁄3 reduced-sodium beef broth
- 2 tablespoons madeira wine or 2 tablespoons port wine
directions
- Trim fat from steaks. Rub both sides of steaks with oil and pepper.
- For charcoal grill, grill steaks on the rack of an uncovered grill directly over medium coals to desired doneness, turning once halfway through grilling. Allow 8 to 12 minutes for medium-rate (145 degrees F) and 12 to 15 minutes for medium (160 degrees F).
- For a gas grill, preheat grill. Reduce heat to medium. Place steaks on grill rack over heat. Cover and grill as above.
- Meanwhile, for sauce, in a large skillet cook and stir mushrooms and onions in hot butter over medium heat about 5 minutes or until vegetables are tender. Stir in broth and Madeira. Bring to boiling. Remove from heat.
- Thinly slice steaks diagonally and serve with sauce.
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RECIPE SUBMITTED BY
JackieOhNo!
Stormville, New York
I didn't start cooking until my early 20's, even though I come from a family of accomplished and admired home cooks. While I grew up watching my Italian grandmother in the kitchen, I remained uninterested in trying anything on my own. As a young lady, I was known for being particularly ignorant in the kitchen, with no idea how to even make a hot dog! All this changed, however, when I got engaged. I realized it was time to let my inherent talents out of the bag. At the time, the New York Times had a weekly column called The 60-Minute Gourmet by Pierre Franey. Each week, I would follow these recipes diligently, and taught myself to cook that way. From there, I began to read cookbooks and consult with relatives on family recipes. At my ripe old age now, I feel I know enough to put together a very pleasing meal and have become accomplished in my own right. Having an Irish father and an Italian mother, I'm glad I inherited the cooking gene (and the drinking one too!). One thing I have learned is that simpler is always better! I always believe cooking fills a need to nurture and show love. After being widowed fairly young and living alone with my dog and cats, I stopped cooking for awhile, since I really had no one to cook for. I made care packages for my grown son occasionally, and like to cook weekly for my boyfriend, so I feel like I am truly back in the saddle!!