BEEF FILETS WITH PORTOBELLO SAUCE
These tasty steaks seem special but they are fast enough for everyday dinners. We enjoy the mushroom-topped filets with crusty French bread, a mixed salad and a light lemon dessert. -Christel Stein, Tampa, Florida
Provided by Taste of Home
Categories Dinner
Time 20m
Yield 2 servings.
Number Of Ingredients 12
Steps:
- Place a large skillet coated with cooking spray over medium-high heat; brown steaks on both sides. Remove from pan., Add mushrooms and wine to pan; bring to a boil over medium heat, stirring to loosen browned bits from pan. Cook until liquid is reduced by half, 2-3 minutes. Mix flour and broth until smooth; stir into pan. Stir in all remaining ingredients except chives; bring to a boil., Return steaks to pan; cook, uncovered, until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°), 1-2 minutes per side. If desired, sprinkle with chives.
Nutrition Facts : Calories 247 calories, Fat 7g fat (3g saturated fat), Cholesterol 51mg cholesterol, Sodium 369mg sodium, Carbohydrate 7g carbohydrate (3g sugars, Fiber 1g fiber), Protein 27g protein. Diabetic exchanges
FILET MIGNON AND PORTOBELLO MUSHROOMS WITH BOURBON WINE SAUCE
Make and share this Filet Mignon and Portobello Mushrooms with Bourbon Wine Sauce recipe from Food.com.
Provided by NovaLee
Categories Vegetable
Time 45m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- for steaks and mushrooms mix oil vinegar salt and pepper let marinate about 20 minutes.
- heat oil saute sausage or bacon about 3 minutes till brown add shallots and garlic cook about 1 minute longer.
- Deglaze pan with bourbon and carefully ignite,when burned off add tomato and stock stir in butter,worcestershire this should be done the same time your steaks and mushrooms are.
- Soak hickory chips in water for 1 hour drain well when grill is hot place ontop grill meat and mushrooms Place steak in center of plate overlap slightly with mushroom pour sauce over both.
FILET MIGNON WITH MUSHROOMS AND MADEIRA
Steps:
- Melt 2 tablespoons butter with 1 tablespoon oil in heavy large skillet over medium heat. Add mushrooms and sauté until tender, about 10 minutes. Add 1/4 cup shallots and half of garlic and sauté until shallots are soft, about 3 minutes. Stir in thyme; season with salt and pepper. Transfer mushroom mixture to medium bowl.
- Melt remaining 1 tablespoon butter with 1 tablespoon oil in same skillet over medium-high heat. Sprinkle steaks with salt and pepper. Add to skillet and cook to desired doneness, about 3 minutes per side for medium-rare. Transfer steaks to plate. Add remaining 1/4 cup shallots and garlic to same skillet. Sauté 2 minutes. Add Madeira and boil until reduced by half, about 3 minutes. Add broth and boil until mixture is reduced to 2/3 cup, about 6 minutes. Add cream and boil until sauce thickens slightly, about 2 minutes. Stir in mushroom mixture. Season sauce to taste with salt and pepper. Return steaks to skillet and cook until heated through, about 1 minute. Transfer to plates. Spoon sauce over and serve.
FILET MIGNON WITH PORTABELLA SAUCE
Make and share this Filet Mignon With Portabella Sauce recipe from Food.com.
Provided by gojenni714
Categories Steak
Time 23m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Trim fat from steaks.
- Rub both sides of steaks with oil and pepper.
- Grill steaks over medium heat to desired doneness, turning once.
- Meanwhile, in a large skillet cook and stir mushrooms and onions in hot margarine over medium heat about 5 minutes or until vegetable are tender.
- Stir in broth and wine.
- Bring to boiling.
- Remove from heat.
- Thinly slice steaks diagonally and serve with sauce.
Nutrition Facts : Calories 37.2, Fat 1.3, SaturatedFat 0.2, Sodium 16.6, Carbohydrate 4.6, Fiber 1.4, Sugar 1.5, Protein 1.6
FILETS MIGNONS WITH MUSHROOM SAUCE
Categories Beef Mushroom Sauté Quick & Easy Steak Bacon Brandy Winter Anniversary Gourmet
Yield Serves 2
Number Of Ingredients 10
Steps:
- In an 8-inch skillet, preferable cast-iron, cook bacon over moderate heat until crisp and transfer to paper towels to drain. Pour off excess fat from skillet. Crumble bacon and reserve.
- In skillet cook garlic in 1 tablespoon butter over moderately low heat, stirring, until softened. Add mushrooms and salt and pepper to taste and cook over moderate heat, stirring, until liquid from mushrooms starts to evaporate. Add Cognac or other brandy and boil until nearly evaporated. Stir in water, lemon juice, and Worcestershire sauce and boil until sauce is thickened slightly. Transfer sauce to a small saucepan and stir in reserved bacon and parsley. Keep sauce warm.
- Pat filets mignons dry with paper towels and sprinkle with salt and pepper to taste. In skillet heat remaining 1/2 tablespoon butter over moderately high heat until foam begins to subside and sauté filets mignons 4 minutes. Sear sides slightly and turn filets over. Sauté 3 to 3 1/2 minutes more for medium-rare meat. Divide filets between 2 plates and spoon sauce over them.
PORTOBELLO MUSHROOM SAUCE
A decadent sauce for steak, also great for dipping French bread.
Provided by Breinn Robert
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes
Time 25m
Yield 8
Number Of Ingredients 5
Steps:
- Melt the butter in a large skillet over medium heat. Add the mushrooms; cook and stir until tender. Stir in the wine, and simmer until the liquid has reduced by 1/2. Stir in cream, and simmer again until the sauce becomes a thick gravy. Stir in the basil just before serving.
Nutrition Facts : Calories 307.6 calories, Carbohydrate 5.8 g, Cholesterol 96.8 mg, Fat 27.9 g, Fiber 0.9 g, Protein 2.8 g, SaturatedFat 17.4 g, Sodium 69.1 mg, Sugar 1.4 g
FILET MIGNONS WITH BALSAMIC PAN SAUCE AND TRUFFLE OIL
DH and I made this recipe for lunch today and thought it was good for a fast and easy to prepare meal. It is from my Williams-Sonoma "Steak and Chops" cookbook. Instead of cooking the steak in a pan as posted, we grilled ours. DH usually adds a small bit of steak fat to the pan he's cooking the sauce in to give it flavor. We used white truffle oil, as the recipe does not specify white or black.
Provided by Dr. Jenny
Categories Steak
Time 20m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Sprinkle steaks generously with salt and pepper.
- Coat the bottom of a large, heavy frying pan with olive oil and heat over medium-high heat. Add the steaks and cook to the desired doneness, 3-5 minutes on each side.
- Transfer to a platter and let rest, tented loosely with aluminum foil, while you make the sauce.
- In the same pan over medium-high heat, add the vinegar and deglaze by scraping up any browned bits from the bottom. Cook until slightly reduced and thickened, about 3 minutes.
- Remove from the heat. Whisk in the butter to form a smooth sauce.
- To serve, transfer the steaks to individual plates, top with the sauce, and drizzle with a small amount of truffle oil.
Nutrition Facts : Calories 94.8, Fat 9.1, SaturatedFat 4.1, Cholesterol 15.3, Sodium 4.5, Carbohydrate 2.7, Sugar 2.4, Protein 0.1
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