FILET MIGNON WITH ROSEMARY AND MUSHROOM GRAVY
Provided by Giada De Laurentiis
Time 47m
Yield 4 servings
Number Of Ingredients 13
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.
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res lar
[email protected]This is the best filet mignon recipe I've ever tried. The meat was cooked perfectly and the gravy was to die for.
Michael White
[email protected]I would definitely make this recipe again. It's a great way to celebrate a special occasion.
Salman Fantar
[email protected]This recipe is a bit time-consuming, but it's worth the effort. The filet mignon is tender and juicy, and the gravy is rich and flavorful.
Felistus Mbewe
[email protected]I've made this recipe with both beef broth and chicken broth, and I prefer the beef broth version.
arnab sutradhar
[email protected]I'm not sure what I did wrong, but my gravy turned out lumpy. Other than that, the recipe was great.
Rahman Shofyz
[email protected]This recipe is a great way to use up leftover mushrooms.
Arif Res
[email protected]The instructions were easy to follow and the cooking time was spot on. The filet mignon was cooked to perfection and the gravy was delicious.
Rabin Lama
[email protected]I would recommend this recipe to anyone who is looking for a special occasion meal that is sure to impress.
Bailey SanFrotello
[email protected]This recipe was a little too complicated for me, but the end result was worth it. The filet mignon was cooked perfectly and the gravy was delicious.
Ghazaan Khan 1
[email protected]I'm not a big fan of mushrooms, but I really enjoyed the gravy in this recipe. It was rich and flavorful, and it paired perfectly with the beef.
Kanxa Joney
[email protected]This is a special occasion recipe that I make for my family every year. It's always a hit!
Jihad Bhai
[email protected]I love the way the rosemary and mushrooms add flavor to the gravy. It's the perfect complement to the tender filet mignon.
Getrude Ongachi
[email protected]This recipe is a keeper! It's easy to make and always impresses my guests.
Praveen Praveen
[email protected]I would definitely make this again, but I would cook the meat for a little less time next time.
I_eatbabies_ At_midnight
[email protected]The meat was a little tough, but the gravy was delicious.
Md Ebrahim Bhuiyan
[email protected]This was my first time making filet mignon, and I was a little nervous, but it turned out perfectly. The instructions were easy to follow and the results were amazing.
Maker Khan
[email protected]I've made this recipe several times and it always turns out great. The gravy is especially delicious, and I love the way the rosemary complements the beef.
Alan Hinez
[email protected]This filet mignon recipe was a hit! The meat was cooked to perfection and the rosemary and mushroom gravy was rich and flavorful. I served it with roasted asparagus and mashed potatoes, and it was a meal fit for a king.