Best 4 Filet Mignon With Rosemary And Mushroom Gravy Recipes
Indulge in a culinary masterpiece with Filet Mignon with Rosemary and Mushroom Gravy, a dish that elevates the classic cut of beef to new heights. This recipe showcases the art of cooking a tender and juicy filet mignon, expertly seared to perfection and complemented by a rich and flavorful rosemary and mushroom gravy.
Savor the melt-in-your-mouth texture of the filet mignon, cooked to your desired doneness, while the tantalizing aromas of rosemary and wild mushrooms fill the air. The gravy, prepared with a velvety combination of beef broth, red wine, and sautéed mushrooms, adds a symphony of flavors that will delight your palate.
Prepare to embark on a culinary journey as you explore the step-by-step guide, which includes essential tips and tricks for achieving the perfect sear and cooking the filet mignon to your liking. Discover the secrets to creating a luscious gravy, ensuring a smooth and flavorful sauce that perfectly complements the tender beef.
This article also features a collection of additional recipes that will tantalize your taste buds. Create a vibrant and refreshing Avocado Corn Salad, a delightful side dish that combines the creaminess of avocado with the sweetness of corn and a zesty dressing.
Indulge in a classic comfort food with Creamy Garlic Parmesan Risotto, a luscious and indulgent dish that showcases the rich flavors of garlic, Parmesan cheese, and arborio rice.
For a hearty and satisfying meal, try the savory Beef Stew with Red Wine and Vegetables, a slow-cooked dish that fills your home with mouthwatering aromas and delivers tender beef and flavorful vegetables in a rich red wine sauce.
Embark on this culinary adventure and create a memorable dining experience with Filet Mignon with Rosemary and Mushroom Gravy as the centerpiece, accompanied by a selection of delectable side dishes that will make your taste buds sing.
FILET MIGNON WITH MUSHROOMS
This has turned out to be my wife's absolute favorite recipe for filet mignon with mushrooms. The original called for about a third of the liquid, but the sauce is so good that she always complained about not having enough to dip bread in. So the liquid measurements are tripled here from the original.
Provided by Brian Wren
Categories Meat and Poultry Recipes Beef Steaks Filet Mignon Recipes
Time 50m
Yield 2
Number Of Ingredients 11
Steps:
- Place bacon in an 8-inch cast iron skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels. Pour off excess fat from the skillet. Crumble bacon and reserve.
- Heat 1 tablespoon butter in a skillet over medium-low heat. Cook garlic in the hot butter, stirring, until softened, 1 to 2 minutes. Add mushrooms, salt, and pepper; cook over medium heat, stirring, until liquid from mushrooms starts to evaporate, 5 to 7 minutes. Add bourbon and boil until nearly evaporated. Stir in water, lemon juice, and Worcestershire. Boil until sauce is thickened slightly. Transfer sauce to a small saucepan and stir in reserved bacon and parsley. Keep warm.
- Pat steaks dry with paper towels and sprinkle with salt and pepper.
- Heat remaining butter in a skillet over medium-high heat until foam begins to subside. Sear steaks for 4 minutes; turn over and sear, 3 to 3 1/2 minutes for medium-rare. Divide between 2 plates and spoon sauce over them.
Nutrition Facts : Calories 468.4 calories, Carbohydrate 5.5 g, Cholesterol 122.9 mg, Fat 21.6 g, Fiber 0.7 g, Protein 37.8 g, SaturatedFat 10.1 g, Sodium 442.9 mg, Sugar 2.1 g
FILET MIGNON WITH ROSEMARY AND MUSHROOM GRAVY
Steps:
- Steak: Put an oven rack in the center of the oven. Preheat the oven to 400 degrees F. Spray a small baking sheet with vegetable oil cooking spray. Set aside. Season the steaks with salt and pepper, to taste. In a large skillet, heat the oil over medium-high heat. Add the steaks and brown on all sides, about 4 minutes.
- Transfer to the prepared baking sheet and bake for 10 minutes for medium-rare doneness. Let the steaks rest for 5 minutes on a cutting board.
- Gravy: In the same skillet used for the steak, heat 2 tablespoons of oil over medium-high heat. Add the shallots and mushrooms and season with salt and pepper, to taste. Cook until the shallots are soft, about 5 minutes. Add the wine and scrape up the brown bits that cling to the bottom of the pan with a wooden spoon. Cook until most of the liquid has evaporated, about 2 minutes. Stir in the beef broth and rosemary. Whisk in the flour until smooth. Bring the mixture to a boil. Reduce the heat to a simmer and cook, stirring occasionally, until half of the liquid has evaporated and the sauce has thickened slightly, about 10 minutes. Remove the pan from the heat and stir in the butter until smooth. Season with salt and pepper, to taste.
- Cutting across the grain, slice the steak into 1/4-inch thick slices and arrange on a platter. Pour the sauce into a serving bowl and serve alongside the meat.
Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
FILET MIGNON WITH ROSEMARY AND MUSHROOM GRAVY
Steps:
- Steak Put an oven rack in the center of the oven. Preheat the oven to 400 degrees Spray a small baking sheet with veggie oil cooking spray. Set aside. Season the steaks with S & P to taste. In a large skillet, heat the oil over medium high heat. Add the steaks and brown on all sides about 4 mins. transfer to the prepared baking sheet and bake 10 mins for medium rare doneness Let the steaks rest for 5 mins on cutting board Gravy: In the same skillet used for the steak, heat 2 tablespoons of oil over med high heat. Add the shallots and mushrooms and season with S & P, to taste. Cook until the shallots are soft about 5 mins. Add the wine and scrape up the brown bits that cling to the bottom of the pan with a wooden spoon. Cook until most of the liquid has evaporated about 2 mins. Stir in the beef broth and rosemary. Whisk in the flour until smooth. Bring the mixture to a boil. reduce the heat to a simmer and cook, stirring occasionally until half of the liquid has evaporated and the sauce has thickened slightly. about 10 mins. remove the pan from the heat and stir in the butter until smooth. Season with S & P to taste Cutting across the grain, slice the steak into 1/4 inch thick slices and arrange on a platter. Pour the sauce into a serving bowl and serve alongside the meat
FILET MIGNON WITH MUSHROOM-CABERNET GRAVY
I love pan-searing because it gives the filet mignon steaks that beautiful color and crust on the outside and leaves them so tender inside! And because of the influence of my husband's French grandmother, I love to cook anything with wine! The Cabernet and mushrooms, along with fresh thyme, make this absolutely delicious! Try this: you'll love it!
Provided by Muffinmom
Categories World Cuisine Recipes European French
Time 40m
Yield 4
Number Of Ingredients 12
Steps:
- Heat olive oil in a large nonstick skillet over medium-high heat. Sprinkle the filets with salt and pepper, gently place them into the hot skillet, and sear until well-browned on each side, about 2 minutes per side. Remove the steaks to a platter, tent with aluminum foil, and keep warm.
- Turn the heat down to medium, and melt the butter. Cook and stir the shallot and mushrooms in the butter until the mushrooms begin to give off their liquid and the shallots are translucent, about 5 minutes. Stir in the wine, beef broth, and thyme, and simmer the sauce until it begins to reduce, 6 to 10 minutes. Return the steaks to the sauce, and simmer briefly until they start to become firm and are reddish-pink and juicy in the center, about 2 to 4 minutes per side (for medium-rare.) An instant-read thermometer inserted into the center should read 130 degrees F (54 degrees C). Remove the steaks to serving dishes.
- In a small bowl, stir the cornstarch and water until it forms a smooth paste. Stir the cornstarch mixture into the pan sauce, and cook and stir until thickened, about 30 seconds. Top each serving with mushroom-wine sauce to serve.
Nutrition Facts : Calories 332.4 calories, Carbohydrate 7.6 g, Cholesterol 64.6 mg, Fat 20.1 g, Fiber 1 g, Protein 20.2 g, SaturatedFat 7.6 g, Sodium 386.9 mg, Sugar 2.2 g
Tips:
- For the best results, use high-quality beef tenderloin. Look for a steak that is at least 1 inch thick and has good marbling.
- Season the steak generously with salt and pepper before cooking. This will help to enhance the flavor of the meat.
- Sear the steak in a hot pan over medium-high heat. This will create a nice crust on the outside of the steak while keeping the inside juicy and tender.
- Finish cooking the steak in a preheated oven until it reaches your desired doneness. A meat thermometer is the best way to ensure that the steak is cooked to perfection.
- While the steak is cooking, make the rosemary and mushroom gravy. This gravy is rich, flavorful, and the perfect complement to the steak.
- Serve the steak with the gravy and your favorite sides. Roasted potatoes, asparagus, and a glass of red wine are all great options.
Conclusion:
This filet mignon with rosemary and mushroom gravy is a classic dish that is sure to impress your guests. The steak is cooked to perfection and the gravy is rich and flavorful. This dish is perfect for a special occasion or a romantic dinner.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
