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."
photo by manutdlonsdale
- Ready In:
- 45mins
- Ingredients:
- 13
- Yields:
-
4 filets
ingredients
-
Steaks
- 4 filet mignon steaks, 1 inch thick
- 1 tablespoon freshly ground black peppercorns
- 1⁄2 teaspoon kosher salt
-
Wine Mushroom Sauce
- 3 ounces chopped shiitake mushroom caps
- 1 tablespoon flour
- 1⁄4 cup shallot (minced)
- 1 tablespoon balsamic vinegar
- 1⁄3 cup red wine (I used Merlot, my favorite)
- 1 cup beef broth
- 2 teaspoons Worcestershire sauce
- 1 teaspoon tomato paste
- 1⁄8 teaspoon rosemary
- 1⁄2 teaspoon Dijon mustard
directions
- 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.
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Reviews
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Dawn, I signed up just to tell you how great this recipe is. It's the best and one of the easiet filet mignon recipes I've ever made. I was hesitate to try it without a grill to cook the meat on since that's about the only way I like my steaks cooked. Only thing I changed was I added a 2x more tomato paste - only because I like tomato-ey flavors, briefly cooked a little minced garlic with the steaks, then quickly removed the garlic and added to the sauce (before it burned), and added some steak drippings - I used olive oil and butter -to the sauce when the steaks were done. Awesomely good. Thanks for sharing. I hope you'll post more of your recipes. -
Oh Yum! Did this with beef tenderloin steaks done on the bbq. I used a good quality red wine vinegar instead of balsamic as it is less sweet. Used one of our favourite dry red wines - best tip is to use a wine you'd be happy to drink. This is a very fast & easy recipe to whip up yet one that will be sure to impress guests. -
Unbelievably delicious!!!!!!! ...take my word for it...it is divine! Thanks so much!
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Yo, this was good!! Doesn't matter how you cook your filet, the sauce makes this dish. I BBQ my filet and used a nice CA red wine in the sauce. Jody Puentes' review is wack like her cooking skills. It's not what you expected cause you used wine from a box. And 45 minutes to make the sauce?? It probably took you 45 minutes to read the recipe!! HAHA, great post Dawn. Booyah Kasha!!! -
I made this last night for myself and my boyfriend...mind you, we eat out alot...this was wonderful!!! It only took about 20 minuetes total to make my entire meal. The sauce was amazing. I will never pay for this meal at a restraunt again. It was also pretty cheap for as elegant as this meal turned out to be.This is definatly a keeper!!!Thank you.
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RECIPE SUBMITTED BY
Dawn399
United States
I?m ?originally from Texas, but now live in Florida. Still gotta have that spice though....love chipotle peppers, habaneros, and jalapenos. This is a picture of myself & my 2 daughters taken in Dec'06. I am working on my graduate degree, & still work as a nurse prn. When I'm not cooking and eating what I cook... I head for the gym to work out. As far as cookbooks, I love the church/ community cookbooks, where someone has dug out old handwritten recipes by granny and shared them with others-those are the best kind. If I had a month off, I'd for sure go hiking, would love to visit Australia and New Zealand.?
