Filet Mignon with Mushroom Red Wine Sauce
For Valentine's Dinner serve with :
- Pan-Fried Honey-Lemon Fingerling Potatoes and Leeks
- Roasted Asparagus with Prosciutto, Pine Nuts and Shaved Parmesan
- Dark Chocolate Mousse
- Two 1-inch-thick filet mignon steaks
- Kosher salt and freshly ground black pepper
- 3 tablespoons unsalted butter
- 1 shallot, minced
- 4 ounces sliced mixed mushrooms
- 1 cup red wine
Preparation time 5mins
Cooking time 45mins
Adapted from foodnetwork.com
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.