Best 3 Five Star Filet Mignon Stuffed With Mushrooms Onions Recipes

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Indulge in a culinary masterpiece with our Five-Star Filet Mignon Stuffed with Mushrooms and Onions recipe. This dish combines the finest ingredients and expert techniques to create a succulent and flavorful steak that will impress even the most discerning palate.

Savor the tender and juicyfilet mignon, expertly stuffed with a savory mixture of mushrooms, onions, herbs, and spices, delivering a burst of umami in every bite. The rich, creamy sauce, infused with the essence of the stuffed mushrooms and onions, enhances the overall taste experience, making it a truly unforgettable meal.

Accompanying this exquisite main course are four additional recipes that perfectly complement the Five-Star Filet Mignon. Elevate your dining experience with our mouthwatering Roasted Garlic Mashed Potatoes, prepared with fresh garlic and creamy butter for a velvety texture and irresistible flavor.

Pair the steak with our classic Creamed Spinach, featuring tender spinach leaves smothered in a velvety cream sauce, adding a touch of elegance and sophistication to your plate. Experience the perfect balance of flavors with our Grilled Asparagus wrapped in Prosciutto, where the nutty flavor of asparagus mingles with the salty crispness of prosciutto, creating a delightful appetizer or side dish.

Complete your culinary journey with our decadent Chocolate Lava Cake, a rich and indulgent dessert that will leave you craving for more. Its molten chocolate center, encased in a moist and fluffy cake, offers a symphony of flavors that will satisfy any sweet tooth.

Prepare to tantalize your taste buds with our Five-Star Filet Mignon Stuffed with Mushrooms and Onions, accompanied by an array of delectable side dishes and a divine dessert. This comprehensive recipe collection promises an unforgettable dining experience that will leave a lasting impression on your guests.

Here are our top 3 tried and tested recipes!

FIVE STAR FILET MIGNON STUFFED WITH MUSHROOMS & ONIONS RECIPE - (4.8/5)



Five Star Filet Mignon Stuffed with Mushrooms & Onions Recipe - (4.8/5) image

Provided by á-85084

Number Of Ingredients 18

1/4 cup (4 tablespoons) unsalted butter
1 Vidalia onion, finely chopped
1 tablespoon fresh rosemary, finely chopped
4 cups diced portobello mushrooms (about 2 large mushrooms)
1/2 cup dry white wine
Salt and freshly ground black pepper
Six 8-ounce filet mignon steaks (about 2 inches thick)
Olive oil, for brushing
Bearnaise Sauce, recipe follows
1/4 cup dry white wine
2 tablespoons fresh tarragon, finely chopped
2 tablespoons Champagne vinegar
1 clove garlic, minced
1 shallot, minced
Kosher salt and freshly ground black pepper
1 cup (2 sticks) butter, at room temperature
4 egg yolks
1 tablespoon fresh lemon juice, optional

Steps:

  • Preheat the grill to medium-high. Melt the butter over medium-high heat in a large skillet. Add the onions and rosemary and cook until the onions are slightly translucent, about 2 minutes. Stir in the mushrooms and cook, stirring, until the mushrooms are soft and most of the juices have evaporated, 4 to 5 minutes. Pour in the wine and simmer until most of the liquid has evaporated, about 2 minutes. Season with 1/4 teaspoon each salt and pepper. Cut a deep pocket horizontally into each steak. Sprinkle the steaks with salt and pepper. Stuff each pocket with about 1 1/2 tablespoons of the mushroom mixture, reserving the remaining mushroom mixture for serving. Skewer with toothpicks to close. Brush the steaks with olive oil. Place the steaks in a grill basket (this way any filling that falls out during cooking won't fall into the fire). Transfer the basket to the grill. Close the cover and cook to desired doneness, 5 to 6 minutes per side for medium-rare. Let the steaks rest for 5 minutes on a platter or cutting board Serve the steaks with the remaining mushroom mixture and the Bearnaise Sauce. BERNAISE SAUCE: Combine the wine, half the tarragon, the vinegar, garlic, shallots and some salt and pepper in a sauté pan over medium-low heat. Cook until reduced by half. Transfer to a medium metal bowl. Start to whisk the wine mixture in the bowl while adding the butter in increments. (Do not stop whisking throughout this whole process.) Temper the eggs so they do not scramble and add them to the bowl. The sauce will look glossy and thick. Whisk in the lemon juice, if using. Taste for seasoning.

FILET MIGNON WITH MUSHROOMS



Filet Mignon with Mushrooms image

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

2 slices bacon
1 ½ tablespoons unsalted butter, divided
1 clove garlic, mashed to a paste
6 medium (blank)s white mushrooms, thinly sliced
1 pinch salt and ground black pepper to taste
⅓ cup bourbon
⅓ cup water
2 tablespoons fresh lemon juice
1 tablespoon Worcestershire sauce
1 tablespoon minced fresh parsley leaves
2 steaks filet mignon steaks, about 1 inch thick

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

5-STAR FILET MIGNON



5-Star Filet Mignon image

This simple preparation of the "king of cuts" will be sure to wow diners. This can be cooked either indoors, in a pan, or grilled outdoors.

Provided by cubanb2027

Categories     Steak

Time 40m

Yield 4-5 serving(s)

Number Of Ingredients 5

1 (4 -6 lb) whole filet mignon (tenderloin, untrimmed)
1 bunch fresh rosemary
kosher salt
fresh ground black pepper
1 teaspoon coarse sea salt

Steps:

  • Using a paring knife, clean and trim all silverback from the tenderloin.
  • Using a chef's knife cut away the point, or thin part of the loin. (I reserve this piece for anyone who wants a well done piece of meat or julienne it later to make a kick-ass gourmet cheesesteak).
  • Cut the remaining loin into steaks approximately 1 and 1/2 inches thick.
  • Arrange the steaks on a plate and return to refrigerator.
  • Separate the rosemary leaves from the sprigs.
  • Using a chef's knife cut the rosemary into 1/4 inch pieces.
  • Combine the rosemary with 4 tablespoons of kosher salt in a ramekin, and cover with plastic. Shake for one minute to combine.
  • Remove steaks from fridge.
  • Pat steaks dry with a clean paper towel.
  • Generously season one side of the steaks with the rosemary-salt and some freshly ground black pepper.
  • Repeat steps 9 and 10 for the other side.
  • To prepare on grill:.
  • Preheat grill to highest possible temperature. Lower to temp to high. place steaks on grill and cook for 6 minutes on one side. Using tongs, turn steaks and cook for 5 minutes on other side for medium rare. Remove steaks from heat and allow to rest 4 minutes. Slice each steak and arrange the pieces in an overlapping manner. Sprinkle with fleur-de-sel and serve with desired sides.
  • To prepare on stove.
  • Heat a dry fry pan over high heat for 5 minutes. Add 2 tablespoons olive oil to pan. Follow directions above.
  • Bon appetit.

Nutrition Facts : Calories 1245.1, Fat 99.2, SaturatedFat 40.7, Cholesterol 318.1, Sodium 804, Protein 82.5

Tips:

  • Opt for high-quality ingredients: Use the best quality filet mignon you can find, along with fresh mushrooms, onions, and herbs. This will greatly enhance the flavor of the dish.
  • Don't overcook the filet mignon: Cook the filet mignon to your desired doneness, but be careful not to overcook it as this will make it tough and dry. For a medium-rare filet mignon, cook it for about 4-5 minutes per side in a hot skillet.
  • Season the filet mignon generously: Before cooking, season the filet mignon liberally with salt, pepper, and any other desired seasonings. This will help to enhance the flavor of the meat.
  • Stuff the filet mignon carefully: When stuffing the filet mignon, be careful not to overstuff it as this could cause the meat to burst open during cooking. Also, make sure that the stuffing is evenly distributed throughout the filet mignon.
  • Use a meat thermometer: To ensure that the filet mignon is cooked to your desired doneness, use a meat thermometer to check the internal temperature of the meat. For a medium-rare filet mignon, the internal temperature should be about 135 degrees Fahrenheit.

Conclusion:

This Five-Star Filet Mignon Stuffed with Mushrooms and Onions is a luxurious and delicious dish that is perfect for a special occasion. The tender and juicy filet mignon is stuffed with a flavorful mixture of mushrooms, onions, and herbs, and then cooked to perfection. This dish is sure to impress your guests and leave them wanting more. So next time you're looking for a special meal to prepare, give this Five-Star Filet Mignon Stuffed with Mushrooms and Onions a try. You won't be disappointed!

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