Best 5 Pan Fried Filets With Mushroom Sauce Recipes

FILET MIGNON RECIPE IN MUSHROOM SAUCE (VIDEO)

Steps:

• Place a large heavy-bottomed pan over med/high heat and melt in 2 Tbsp butter and 1 Tbsp oil. Add sliced mushrooms and cook 6 min or until softened and most of the liquid has evaporated. Add diced onion and cook 3 min, stirring often.
• Add minced garlic, 1 Tbsp thyme, 1/4 tsp salt and 1/8 tsp black pepper. Cook, stirring constantly, 2 min or until garlic is fragrant. Transfer mushrooms to a large plate. Wipe pan clean with a wet paper towel.
• Season steaks all over with 1 tsp salt and 1/4 tsp black pepper. Place the same pan over medium/high heat and add 2 Tbsp butter and 1 Tbsp oil. When the butter is hot and finished foaming, add seasoned steaks and sear 3-5 min per side for medium-rare (5-6 min for medium doneness*), turning once. When steaks reach desired doneness, transfer them to the plate with mushrooms.
• In the same pan over med/high heat, add 1/2 cup red wine and boil down until reduced by half (3 min), scraping the bottom to deglaze. Add 1 1/2 cups beef broth and boil until 2/3 cup of liquid remains in the pan (5-7 min). Stir in 1/2 cup cream and boil 2 min or until slightly thickened. Season sauce to taste with salt and pepper if desired.
• Add steaks and mushrooms back to pan, spooning some of the sauce over steaks. Once steaks are just heated through, remove from heat and serve garnished with fresh sprigs of thyme if desired.

PAN FRIED FILETS WITH MUSHROOM SAUCE

Steps:

• Mince mushrooms, then mix with butter, minced onion, salt, and pepper in a small bowl.
• Reserve half of butter mixture, and divide other half over the 4 filets.
• Heat a large skillet over medium-high heat.
• Place steaks, butter side down, in hot skillet.
• Spread remaining butter mixture over steaks.
• Cook to desired doneness, turning once.
• Transfer filets to a plate, cover loosely with foil, and keep warm.
• Return skillet to medium-high heat.
• Stir in reserved mushroom liquid, and scrape up any browned bits from the bottom of pan.
• Add jelly and lemon juice, and simmer until liquid is reduced by half.
• Stir in ice cream, and cook until sauce is thickened, about 2 minutes.
• Pour over filets, and serve immediately.

FILET MIGNON WITH MUSHROOM RED WINE SAUCE

Steps:

• Generously season each side of the steaks with salt and pepper. Let stand at room temperature about 20 minutes before cooking.
• In a cast-iron (or other heavy-duty) skillet, heat 1 tablespoon of the butter over medium heat. Add half of the shallots and saute until tender for a couple of minutes. Stir in the mushrooms and cook until the water has evaporated, about 5 minutes. Season with salt and pepper. Transfer the cooked mushrooms to a dish and set aside. Wipe the skillet clean.
• Heat another tablespoon of butter over high heat in the skillet. It will bubble and foam, and after it stops, add the steaks. Sear on each side for about 4 minutes. Transfer to a plate and tent with foil.
• Reduce the heat to medium high. Add the remaining shallots and saute for 1 to 2 minutes. Turn the flame off and add the wine. Turn the flame back on to high, bring to boil and let reduce by half. Whisk in the remaining tablespoon of butter. Stir in the reserved mushrooms.
• Spoon the sauce over the steaks and serve.

PAN-FRIED CHICKEN IN MUSHROOM SAUCE

Steps:

• Heat the oil in a large non-stick frying pan. Fry the thighs for 8-10 mins, skin side only, until golden brown, then transfer to a casserole dish. Fry the drumsticks for about 5 mins each side and add them to the thighs.
• Pour the stock over the chicken legs in the casserole. There should be enough stock to just cover the chicken, if not add a little water. Bring stock to the boil and cover, leaving lid slightly ajar. Cook at just below simmering point for 30-35 mins until chicken is cooked.
• While chicken is simmering, drain oil from the pan. Heat the butter in pan and add onion. Sweat onion for 5 mins until soft, but not coloured. Turn up the heat, add the mushrooms, then fry for 3 mins until they soften and start to smell wonderful. Pour over the white wine, raise the heat to maximum and boil rapidly for 6-8 mins until reduced by two-thirds. Turn off the heat and leave until chicken has cooked.
• Once chicken legs are cooked, strain stock into pan with the onion, mushrooms and white wine, bring back to the boil and reduce again by two-thirds until it is thick and syrupy. Pour in double cream, bring it to the boil, season if you want, then pour it over chicken. Heat chicken through in the sauce for 2-3 mins then turn off the heat and leave for a few mins before serving. This is such an aromatic and beautiful looking dish you should serve it straight from the casserole with the lid on.

PAN-FRIED CHICKEN IN MUSHROOM SAUCE

Steps:

• Heat the oil in a large non-stick frying pan.
• Fry the thighs for 8-10 mins, skin side only, until golden brown, then transfer to a casserole dish.
• Fry the drumsticks for about 5 mins each side and add them to the thighs.
• Pour the broth over the chicken legs in the casserole. There should be enough broth to just cover the chicken, if not add a little water.
• Bring broth to the boil and cover, leaving lid slightly ajar. Cook at just below simmering point for 30-35 mins until chicken is cooked.
• While chicken is simmering, drain oil from the pan.
• Heat the butter in pan and add onion. Sweat onion for 5 mins until soft, but not coloured.
• Turn up the heat, add the mushrooms, then fry for 3 mins until they soften and start to smell wonderful. Pour over the white wine, raise the heat to maximum and boil rapidly for 10-15 mins until reduced by two-thirds. Turn off the heat and leave until chicken has cooked.
• Once chicken legs are cooked, strain broth into pan with the onion, mushrooms and white wine, bring back to the boil and reduce again by two-thirds until it is thick and syrupy.
• Pour in cream, bring it to the boil, season if you want, then pour it over chicken.
• Heat chicken through in the sauce for 2-3 mins then turn off the heat and leave for a few mins before serving.
• This is such an aromatic and beautiful looking dish you should serve it straight from the casserole with the lid on.