Recipe: Appetizing Filet Mignon with mushrooms sauce

Filet Mignon with mushrooms sauce. This pan-seared Filet Mignon recipe really is our go to recipe for filet mignon. Searing makes it melt-in-your mouth tender and every bite is so flavorful in that mushroom wine cream sauce. And - this wonderful mushroom sauce would be great served over just about any cut of steak!

Try delicious Omaha Steaks Filet Mignons in this simple yet elegant recipe for Filet Mignon with Mushrooms. In this easy-to-make dish, a slice of fresh French bread is topped with a tender filet mignon, and is then covered in a creamy mushroom sauce that features just a dash of scotch for a. Fliet Mignon with Porcini Mushroom Butter. You can have Filet Mignon with mushrooms sauce using 12 ingredients and 9 steps. Here is how you cook it.

Ingredients of Filet Mignon with mushrooms sauce

1. It's 4 of beef tenderloin steaks.
2. It's 4 of bacon strips.
3. It's 1 of salt.
4. It's 1 of pepper.
5. You need 1 of vegetable oil.
6. You need 1 of tooth sticks.
7. Prepare of the sauce.
8. You need 200 grams of mushrooms.
9. It's 1/2 medium of onion.
10. It's 1 cup of red wine.
11. Prepare 200 grams of cream.
12. Prepare 1 tbsp of cornstarch.

This recipe was created in partnership with Go Bold With Butter where I am a paid contributor to their website. Get my Filet Mignon with Porcini Butter recipe and see the rest of my Go Bold with Butter recipes here. This Filet mignon recipe cooked in a skillet, then pan basted. Then I put together a mushroom sauce with garlic, shallots, fresh thyme with Pacific Foods Organic Mushroom Broth and a little heavy cream.

Filet Mignon with mushrooms sauce instructions

1. Preheat oven at 350°F if available..
2. Get the steaks wrapped around with bacon. Like a ring around. Hold it with the tooth sticks.
3. Put a pan ( big enough for the four filets) on high flame. Add some oil and seal the filets for 40 seconds on each side..
4. Put salt and pepper on both sides of the filets and put them in an oven tray and into the oven. A secret for tender steaks is not to put salt until the very end or after they are sealed, salt makes meat hard. For meat lovers salt and pepper is just enough! :).
5. Meanwhile, on the same pan you just used, put the flame in high again, add some more oil and the chopped onion. Let it fry for about 20 seconds.
6. Add the wine to make a "déglacé". French for (unsticking the rests of a meal from its cooking recipient with a liquid; water, wine, lime, etc).
7. After one minute low the flame a little and add the mushrooms in thick slices or chunks. Let them cook for three minutes..
8. Add the cream, low the flame a little more, take the filets from the oven and put them into the sauce. Add also the juices from the meat. Let cook for one more minute and ready!! Serve and enjoy. A good purée is perfect for accompanying this delicious dish!.
9. Oops!! Don't forget to take the toothsticks out before you serve them! ;).

Then of course, you have to top this off with sauteed mushrooms! Learn how to make Filet Mignon with Mushroom-Wine Sauce. Remove the mushrooms with a slotted spoon; place in a bowl. At the end, add some mustard to the sauce. Add salt and pepper to taste.