Cooking filet mignon with mushroom sauce requires about 30 minutes of preparation time, depending on the temperature at which you enjoy your steak. You can use a wide variety of mushrooms, such as porcini, shiitake or portobello, in combination with wine and butter to create your sauce and top your finished meal. Mushrooms and mushroom-based reduction sauces add flavor, texture and presentation to your steak dish.
Things You'll Need
- Saute pan
- Red onion
- Brandy or port wine
- Flour (optional)
- Filet mignon
- Extra virgin olive oil
- Serving plate
Turn your stove top to a medium heat setting. Heat 2 tbsp. of butter in a saute pan until the butter melts.
Chop one red onion. Slice 1 cup of mushrooms. Add the red onion and mushrooms to the saute pan and cook for about 10 minutes until they brown.
Add 1/2 cup of a sweet after-dinner wine, such as a brandy or port and 1/2 cup of Zinfandel. Bring the wine and mixture to a boil to reduce the wine for 1 minute. Turn the heat to low. Add salt and pepper to taste. Add 1 tbsp. of flour if you desire a thicker sauce. Simmer and stir the mixture for 10 minutes while preparing your filet.
Season your filet with salt and pepper on both sides. Coat your filet with 1 tbsp. of extra virgin olive oil to enhance the flavor of the steak and prevent it from sticking to the surface of the skillet.
Turn your stove top to a high heat setting and allow the cooking surface to warm up before cooking your filet mignon. Place your filet in a skillet and cook both sides until the steak reaches your desire temperature (about 125 degrees Fahrenheit for rare, 135 degrees Fahrenheit for medium).
Transfer your filet mignon to the your saute pan and allow them to cook for 30 seconds in the sauce. Place your filet mignon on a serving plate and pour the mushroom sauce, mushrooms and onions over the top. Pair your meal with the Zinfandel wine, used to create the sauce.
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