Filet Mignon With Mushroom Wine Sauce Light Version Weight Wat Recipes

Steps:

• Generously season each side of the steaks with salt and pepper. Let stand at room temperature about 20 minutes before cooking.
• In a cast-iron (or other heavy-duty) skillet, heat 1 tablespoon of the butter over medium heat. Add half of the shallots and saute until tender for a couple of minutes. Stir in the mushrooms and cook until the water has evaporated, about 5 minutes. Season with salt and pepper. Transfer the cooked mushrooms to a dish and set aside. Wipe the skillet clean.
• Heat another tablespoon of butter over high heat in the skillet. It will bubble and foam, and after it stops, add the steaks. Sear on each side for about 4 minutes. Transfer to a plate and tent with foil.
• Reduce the heat to medium high. Add the remaining shallots and saute for 1 to 2 minutes. Turn the flame off and add the wine. Turn the flame back on to high, bring to boil and let reduce by half. Whisk in the remaining tablespoon of butter. Stir in the reserved mushrooms.
• Spoon the sauce over the steaks and serve.

Steps:

• 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.

Steps:

• Melt 1 1/2 tsp butter in a nonstick skillet over medium heat.
• Add shallots and mushrooms; sauté for 4 minutes.
• Add 1 cup wine and 3/4 cup consommé; cook for 5 minutes, stirring frequently.
• Remove the mushrooms with a slotted spoon, place in a bowl.
• Increase heat to high; cook wine mixture until reduced to 1/2 cup (about 5 minutes).
• Add to mushrooms in bowl; set aside.
• Wipe pan with paper towel.
• Sprinkle pepper over steaks.
• Melt 1 1/2 tsp butter in pan over medium heat.
• Add steaks; cook 3 minutes on each side.
• Reduce heat to medium-low; cook 1 1/2 minutes on each side or until desired degree of doneness.
• Place on a platter; keep warm.
• Combine soy sauce and cornstarch.
• Add 1/2 cup wine and remaining consommé to skillet; scrape skillet to loosen browned bits.
• Bring to a boil; cook 1 minute.
• Add mushroom mixture, cornstarch mixture, and dried thyme, bring to a boil, and cook 1 minute, stirring constantly.
• Serve sauce with steaks.
• Garnish with thyme sprigs, if desired.

Steps:

• In a nonstick frying pan, saute shallots and mushrooms in 1 tbsp butter for about 4 mins, til tender.
• Add 1/2 cup of red wine and 3 fl. oz consomme. Simmer for about 5 minutes, stirring frequently.
• Remove the mushrooms from sauce, set aside.
• Boil sauce over high heat until reduced to 1/4 cup.
• Combine sauce with mushrooms in bowl. Set aside.
• Sprinkle filets with pepper to taste. Saute steaks in remaining 1 tbsp butter over medium heat, about 3 minutes per side for a 1-inch thick steak.
• Reduce fire to medium-low heat; cook steaks until desired level of doneness, about 10-15 minutes for medium rare. Remove from pan, keep warm.
• Add the rest of the red wine and beef consommé to the skillet. Bring to a boil. Boil for one minute.
• Add mushroom/sauce mixture, add cornstarch & soy sauce, and the thyme. Boil one minute, stirring constantly, until thickened.
• Place steaks on plate and pour sauce over. Garnish with fresh thyme.

Steps:

• Cook noodles in a 6- to 8-quart pot of boiling salted water until just tender.
• Drain in a colander.
• Meanwhile, thinly slice onion using slicer.
• Heat oil in a 12-inch heavy skillet over high heat until hot but not smoking.
• While oil heats, pat steaks dry.
• Sprinkle 3/4 teaspoon salt and 1/4 teaspoon pepper on steaks, then add to skillet and sauté, turning over once with tongs, about 6 minutes total for medium-rare.
• Transfer to a plate with tongs.
• Add onion, garlic, and remaining 1/2 teaspoon salt and 1/2 teaspoon pepper to oil in skillet and sauté, scraping up any brown bits with a wooden spoon, until onion begins to brown, about 3 minutes.
• Add mushrooms and sauté, stirring occasionally, until liquid given off by mushrooms is evaporated, about 4 minutes.
• Add brandy and boil until evaporated, about 1 minute.
• Add broth and Worcestershire sauce, then cover and cook until onion is softened, about 4 minutes.
• Remove from heat and stir in sour cream.
• Toss noodles with some of sauce and serve remaining sauce over steaks.

Steps:

• Slice mushrroms and saute in 3 T. butter.
• Add flour and salt and pepper to taste.
• Blend well.
• Stir in warm cream.
• Keep well-heated, in a separate skillet, while you saute the filets in hot butter for 3 minutes per side.
• Saute bread slices in 6 T. butter, turning often to prevent butter from being absorbed.
• Arrange bread slices in a ring on a well heated platter.
• Top with the filets and arrange the mushroom sauce in the center.
• Stir the scotch into pan juices, boil up for a minute or two and spoon sauce over the meat.
• Additional sauce my be served on the side.

Steps:

• Heat a skillet over medium heat.
• Spray the skillet with cooking spray and melt 1/2 teaspoon of the light butter.
• Add shallots, garlic, and mushrooms; saute 4 minutes.
• Add 4 tablespoons (1/4 cup) of the wine and half of the consomme; cook 5 minutes, stirring often.
• Remove the mushrooms and place in a bowl.
• Increase heat to high; cooking mixture for 5 minutes or until reduced to about 2 tablespoons. Poor mixture into the bowl with the mushrooms and set aside.
• Wipe skillet clean with a paper towel.
• Re-heat the skillet to medium heat and re-spray the skillet with cooking spray; melt remaining 1/2 teaspoon of butter.
• Add the steak and cook for 3 minutes on each side or until browned.
• Reduce heat to medium-low and cook 4 1/2 minutes on each side.
• Place on a serving platter and keep warm.
• In a small bowl, whisk together the Worcestershire sauce and cornstarch.
• Add remaining 2 tablespoons of the wine and remaining consomme to the skillet.
• Scrape skillet with a wooden spoon to loosen the brown bits.
• Add the mushroom mixture, cornstarch mixture, thyme, and steak seasoning.
• Bring to a boil and cook, stirring constantly, for 1 minute.
• Poor over the steak and serve.

Steps:

• heat skillet with cooking spray.
• combine 1st 7 ingredients in bowl.
• put steaks and shrooms in heated skillet. cook for 5 minutes, turn and cook an additional 5 minutes.
• remove steaks and shrooms from pan.
• add marsala and the broth mixture. bring to a boil.
• add steaks and shrooms and let simmer for about 2-3 minutes.