Prep Time: 15 mins | Cook Time: 30 mins | Total Time: 45 mins | Yield: 4 Servings
This spectacular dish is what you just might need today! Oh, man, you have got to give this recipe a try, I’m telling you! A big thanks to my good friend, Adie, for recommending this recipe to me. Try it now and prepare to be amazed. Enjoy!
INGREDIENTS :
- 4 tablespoons unsalted butter, divided
- 1 small or 1/2 medium yellow onion finely diced
- 1 tablespoon chopped fresh thyme or 1 teaspoon dry thyme if you must
- 16 ounces of baby Bella mushrooms, thickly sliced
- 4 6 ounces each filet mignon steaks (about 1 1/2″ thick)
- 1 1/2 c low sodium beef broth
- 4 medium garlic clove cream
- 1/2 c Barefoot Merlot
- 2 tablespoons olive oil, divided
- Salt and Pepper to taste
DIRECTIONS :
- Put a large pan on the stove and turn the heat to medium-high.
- Add 2 tbsp of oil and allow it to melt.
- Add 1 tbsp of oil and allow it to become hot.
- Add the mushroom slices, then sauté for about 5 minutes or until soft.
- Add the onion, then sauté until translucent.
- Add the garlic cloves, then sauté until aromatic.
- Sprinkle thyme, salt, and pepper. Stir until well blended. Move the mixture onto a clean plate.
- Use paper towels to pat dry the steaks, then sprinkle salt and pepper. Rub each until well coated.
- In the empty pan, add 2 tbsp of butter and a tbsp of oil. Allow them to become hot.
- Add the steaks and cook each side for about 5 minutes or until cooked to your preference. Transfer the steaks to the plate with the veggies.
- In the same pan, add ½ cup of Merlot. Scrape the bottom of the pan to get the browned bits. Simmer for about 3 minutes or until it reduces its volume to half.
- Pour in ½ up of cream, then stir until well blended. Simmer for about 2 more minutes. Add salt and pepper to taste.
- Serve and enjoy!
FILET MIGNON IN MUSHROOM WINE SAUCE
Yield:
4
Prep Time:
15 minutes
Cook Time:
30 minutes
Total Time:
45 minutes
Ingredients
- 4 tablespoons unsalted butter, divided
- 1 small or 1/2 medium yellow onion finely diced
- 1 tablespoon chopped fresh thyme or 1 teaspoon dry thyme if you must
- 16 ounces of baby Bella mushrooms, thickly sliced
- 4 6 ounces each filet mignon steaks (about 1 1/2″ thick)
- 1 1/2 c low sodium beef broth
- 4 medium garlic clove cream
- 1/2 c Barefoot Merlot
- 2 tablespoons olive oil, divided
- Salt and Pepper to taste
Instructions
- Put a large pan on the stove and turn the heat to medium-high.
- Add 2 tbsp of oil and allow it to melt.
- Add 1 tbsp of oil and allow it to become hot.
- Add the mushroom slices, then sauté for about 5 minutes or until soft.
- Add the onion, then sauté until translucent.
- Add the garlic cloves, then sauté until aromatic.
- Sprinkle thyme, salt, and pepper. Stir until well blended. Move the mixture onto a clean plate.
- Use paper towels to pat dry the steaks, then sprinkle salt and pepper. Rub each until well coated.
- In the empty pan, add 2 tbsp of butter and a tbsp of oil. Allow them to become hot.
- Add the steaks and cook each side for about 5 minutes or until cooked to your preference. Transfer the steaks to the plate with the veggies.
- In the same pan, add ½ cup of Merlot. Scrape the bottom of the pan to get the browned bits. Simmer for about 3 minutes or until it reduces its volume to half.
- Pour in ½ up of cream, then stir until well blended. Simmer for about 2 more minutes. Add salt and pepper to taste.
- Serve and enjoy!