Filet Mignon With Red Wine-Glazed Mushrooms

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Cook Taste Eat
Nutrition per serving    (USDA % daily values)
CAL
1052
FAT
257%
CHOL
149%
SOD
14%
Uploaded by: Cook Taste Eat

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Ingredients for 3 servings

2 (8 ounce) beef tenderloin fillets (also known as filet mignon)

2 tablespoons reserved shallot oil (from Caramelized Shallot Salt) or olive oil

2 medium shallots, peeled

1 garlic clove, peeled

2 sprigs thyme

¼ teaspoon freshly ground black pepper

6 ounces cremini mushrooms

Grapeseed oil

4 tablespoons unsalted butter

1 cup light red wine, such as Pinot Noir

Salt and pepper

1 tablespoon chopped parsley (optional)

Caramelized Shallot Salt or other flaky sea salt

Preparation

1.

One to eight hours before cooking the filet mignon, marinate the meat. Use a chef knife to very thinly slice the shallots. Place filets in a plastic container or baking dish. Coat with the reserved shallot oil or olive oil and add the shallot slices, whole garlic clove, thyme and black pepper. Cover and let marinate in the refrigerator.

2.

Thirty minutes before cooking the meat, remove the filets from the fridge and bring to room temperature. Remove from the marinade and brush off the shallots, garlic and thyme, saving them for basting the filets. Place the filets on a rack over a baking sheet and season well with salt and pepper on all sides.

3.

Trim the stems of the mushrooms and use a paring knife to “peel” the thin outer layer of skin off of the mushrooms. Start under the mushroom cap and move the knife up to the top of the cap. If your mushrooms are very clean, this step is not necessary but it is still good to do since your final product will not only taste cleaner, but it will also look more refined. You can also wash and dry your mushrooms very well if you are pressed for time or are not as concerned about the texture or presentation.

4.

Heat a large, heavy sauté pan over medium-high heat. Add just enough grapeseed oil to coat the bottom of the pan. When the oil is hot, set filets about 2-inches apart in the pan, and brown on all sides of the meat, 11/2 to 2 minutes per side. Transfer filets to a cooling rack set over a baking sheet.

5.

Discard the remaining oil in pan. Set the pan back over medium-low heat and add 3 tablespoons of butter to the pan, scraping the spoon against the pan to loosen the brown bits. Once the butter is hot and foamy, add the shallot, garlic and thyme from the marinade. Return the filets to the pan and baste them for until a cake tester inserted in the center comes out just warm or the internal temperature reaches 130-135ºF, about 3 minutes.

6.

Transfer the filets to the cooling rack and top with half of the aromatics and butter from the pan. Leave the remaining half of butter in the pan. Add the mushrooms and brown, stirring occasionally and lowering the heat to medium-low heat so as not to burn the butter, about 2-3 minutes. Season the mushrooms with salt. Add the red wine, bring to a simmer, and reduce it until it coats the back of a spoon. Turn the heat down to low and stir in the remaining tablespoon of butter. Taste again and season as needed. Sprinkle mushrooms with parsley.

7.

Cut filet into ½-inch slices on a paper towel-lined cutting board to keep the juices from spreading. Top the beef slices with the shallot slices, red wine-braised mushrooms, the sauce, and a light sprinkle of Caramelized Shallot Salt.

View instructions at
Cook Taste Eat

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