Best 6 Spiced Filet Mignon With Mushrooms Recipes

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Indulge in a culinary masterpiece with our Spiced Filet Mignon with Mushrooms recipe, a harmonious blend of flavors that will tantalize your taste buds. Savor the tender and juicy filet mignon as it pairs exquisitely with sautéed mushrooms, creating a symphony of textures and aromas. This recipe elevates the classic steak experience, transforming it into an unforgettable dining moment.

Complement your main course with our delectable side dishes, such as the creamy Mashed Potatoes, the vibrant Sautéed Asparagus with Lemon Butter, and the refreshing Cucumber Salad with Mint. Each side dish is carefully crafted to enhance the flavors of the filet mignon, creating a well-rounded and satisfying meal.

For dessert, indulge in the delightful Chocolate Mousse, a rich and decadent treat that provides the perfect ending to your culinary journey. With its smooth and velvety texture, this mousse will leave you craving for more.

Our Spiced Filet Mignon with Mushrooms recipe is not just a meal, but an experience that will impress your family and friends. Gather your ingredients, follow our step-by-step instructions, and prepare to embark on a culinary adventure that will leave a lasting impression.

Let's cook with our recipes!

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

FILET MIGNON WITH MUSTARD AND MUSHROOMS



Filet Mignon with Mustard and Mushrooms image

Provided by Ina Garten

Time 45m

Yield 2 servings

Number Of Ingredients 15

2 (2-inch-thick) filets mignons, tied (10 to 12 ounces each)
1 tablespoon canola oil
2 1/2 teaspoons fleur de sel
1 teaspoon coarsely cracked black peppercorns
1 tablespoon unsalted butter
6 ounces cremini mushrooms, stemmed and sliced 1/4 inch thick
1 tablespoon dry sherry
Kosher salt and freshly ground black pepper
2 teaspoons good olive oil
1/4 cup minced shallots
1 1/2 tablespoons Cognac or brandy
3/4 cup heavy cream
2 tablespoons Dijon mustard
1/4 teaspoon whole-grain mustard
1 tablespoon minced fresh parsley leaves

Steps:

  • Preheat the oven to 400 degrees F. Be sure your stove is well ventilated!
  • Heat a large (10-inch) cast-iron skillet over high heat for 5 to 7 minutes. Pat the filets dry with paper towels and brush all over with the canola oil. Combine the fleur de sel and cracked pepper on a small plate and roll the filets on the top, bottom and sides in the seasoning, pressing lightly to coat. When the skillet is very hot, add the filets and sear evenly all over (top, bottom and sides) for about 2 minutes per side.
  • Transfer the steaks from the skillet to a sheet pan (set the skillet aside) and place in the oven for 8 to 12 minutes, until the steaks register 120 degrees F on a meat thermometer for medium rare. Remove from the oven, cover the sheet pan tightly with aluminum foil and allow to rest for 10 minutes.
  • Meanwhile, heat the butter in a medium (8-inch) saute pan over medium-low heat. Add the mushrooms and saute for 4 to 5 minutes, until they release their juices. Stir in the sherry and cook for 10 to 12 minutes, until the mushrooms are cooked through. Sprinkle with 1/4 teaspoon kosher salt and 1/8 teaspoon pepper and set aside.
  • At the same time, add the olive oil to the cast-iron skillet (don¿t wipe it out), add the shallots and cook over medium-low heat for 2 minutes. Add the Cognac, stirring to deglaze the skillet, and cook for 2 minutes, until the Cognac evaporates and the shallots are tender. Stir in the cream and simmer for 4 to 5 minutes, until thickened. Stir in the two mustards and taste for seasonings.
  • Remove the strings from the filets and place on a platter. Spoon the mustard sauce around the filets. Spoon the mushrooms on top of the filets and sprinkle with parsley. Serve hot.

SPICED FILET MIGNON WITH MUSHROOMS



spiced filet mignon with mushrooms image

Make and share this spiced filet mignon with mushrooms recipe from Food.com.

Provided by chia2160

Categories     Steak

Time 50m

Yield 4 serving(s)

Number Of Ingredients 13

5 ounces dried shiitake mushrooms
3/4 cup hot water
4 1/2 tablespoons vegetable oil, divided
3/4 cup chopped cremini mushroom
1/4 cup chopped shallot
2 cloves garlic, chopped
1/2 cup red wine
1 1/2 cups beef stock
3 tablespoons yellow mustard seeds
1 tablespoon Chinese five spice powder
salt and pepper
4 (8 ounce) filet mignon
3 tablespoons butter

Steps:

  • preheat oven to 400 put shiitakes and hot water in a small bowl, soak for 20 minutes.
  • remove shiitakes, reserve water.
  • stem and slice.
  • in a skillet heat 2 tbsp oil.
  • add crimini, garlic, shallots, shiitake, saute 5 minutes.
  • add wine and 1/2 c mushroom soaking liquid.
  • simmer until reduced to 1/2 cup, about 5 minutes add beef stock, reduce to 1 1/2 c, 6 minutes.
  • set aside.
  • in a small pan toast mustard seeds until they begin to pop.
  • cool slightly and grind.
  • mix with 5 spice powder, salt and pepper to taste.
  • sprinkle over filets.
  • heat remaining oil in a skillet, add filets and cook for 2-3 minutes per side.
  • transfer to a baking dish and place in oven until done, 5 minutes for medium rare.
  • meanwhile add the sauce to the filet skillet,bring to a simmer and whisk in butter 1 tbsp at a time.
  • season with salt and pepper, serve sauce over filet mignon.

FILET MIGNON WITH MUSHROOM RED WINE SAUCE



Filet Mignon with Mushroom Red Wine Sauce image

Provided by Katie Lee Biegel

Categories     main-dish

Time 50m

Yield 2 servings

Number Of Ingredients 7

Two 1-inch-thick filet mignon steaks
Kosher salt and freshly ground black pepper
Kosher salt and freshly ground black pepper
3 tablespoons unsalted butter
1 shallot, minced
4 ounces sliced mixed mushrooms
1 cup red wine

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.

FILET MIGNON WITH MUSHROOMS



Filet Mignon With Mushrooms image

Make and share this Filet Mignon With Mushrooms recipe from Food.com.

Provided by mommyoffour

Categories     Steak

Time 25m

Yield 6 serving(s)

Number Of Ingredients 9

3/4 lb firm mushroom
3 tablespoons butter
2 teaspoons flour
salt and pepper
1 cup heavy cream, heated
6 (6 ounce) filet mignon, thawed
6 slices French bread
6 tablespoons butter
1/2 cup scotch

Steps:

  • Slice mushrroms and saute in 3 T. butter.
  • Add flour and salt and pepper to taste.
  • Blend well.
  • Stir in warm cream.
  • Keep well-heated, in a separate skillet, while you saute the filets in hot butter for 3 minutes per side.
  • Saute bread slices in 6 T. butter, turning often to prevent butter from being absorbed.
  • Arrange bread slices in a ring on a well heated platter.
  • Top with the filets and arrange the mushroom sauce in the center.
  • Stir the scotch into pan juices, boil up for a minute or two and spoon sauce over the meat.
  • Additional sauce my be served on the side.

Nutrition Facts : Calories 993, Fat 71.2, SaturatedFat 35.8, Cholesterol 219.2, Sodium 613.7, Carbohydrate 36.9, Fiber 2.5, Sugar 1.2, Protein 39.4

FILET MIGNON WITH MUSHROOM-CABERNET GRAVY



Filet Mignon with Mushroom-Cabernet Gravy image

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

1 tablespoon olive oil
2 (8 ounce) (1 inch thick) filet mignon steaks
½ teaspoon sea salt
¼ teaspoon ground black pepper
1 tablespoon butter
1 large shallot, chopped
12 ounces sliced fresh white mushrooms
1 cup Cabernet Sauvignon or other dry red wine
½ cup beef broth
1 ½ teaspoons chopped fresh thyme
1 teaspoon cornstarch
2 tablespoons water

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:

  • To ensure the filet mignon is cooked to your desired doneness, use a meat thermometer to check the internal temperature.
  • If you don't have a meat thermometer, you can check the doneness of the filet mignon by pressing it gently with your finger. If it feels springy, it is rare; if it feels firm, it is medium; and if it feels hard, it is well-done.
  • Let the filet mignon rest for 5-10 minutes before slicing. This will allow the juices to redistribute throughout the meat, resulting in a more tender and flavorful steak.
  • If you are using a cast iron skillet to cook the filet mignon, make sure it is preheated over high heat before adding the steak. This will help to create a nice crust on the outside of the meat.
  • To make a quick and easy mushroom sauce, simply sauté some sliced mushrooms in butter or olive oil until they are soft and browned. Then, stir in some cream and chopped parsley. Season with salt and pepper to taste.

Conclusion:

Spiced filet mignon with mushrooms is a classic dish that is sure to impress your guests. The tender and flavorful steak, combined with the rich and creamy mushroom sauce, is a truly decadent experience. This dish is perfect for a special occasion or a romantic dinner. With a little planning and effort, you can easily create this dish at home.

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