Peppered Filet Mignon With Mushroom Wine Sauce |
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Prep Time: 30 Minutes Cook Time: 15 Minutes |
Ready In: 45 Minutes Servings: 4 |
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My husband and I were at a wedding reception at a very posh country club. He was served the most marvelous fillet mignon there, I opted for the chicken. It was my mission then to find this recipe and make a duplicate. He only allowed me a bite of steak the size of a grape with a small amount of sauce on it (and that was grudgingly). The last place I thought I would find a good steak recipe was Cooking Light, but there it was! Now when we need to impress, we serve this recipe. It tastes like a dish you'd be served at a five-star Hotel. Ingredients:
4 filet mignon steaks, 1 inch thick |
1 tablespoon freshly ground black peppercorns |
1/2 teaspoon kosher salt |
3 ounces chopped shiitake mushroom caps |
1 tablespoon flour |
1/4 cup shallot (minced) |
1 tablespoon balsamic vinegar |
1/3 cup red wine (i used merlot, my favorite) |
1 cup beef broth |
2 teaspoons worcestershire sauce |
1 teaspoon tomato paste |
1/8 teaspoon rosemary |
1/2 teaspoon dijon mustard |
Directions:
1. Prepare Mushroom wine Sauce first and set aside: Combine Mushrooms and flour in a bowl and toss to coat and set aside.
2. In a medium skillet, combine wine, shallots, and balsamic vinegar.
3. Bring to a boil and cook until thickened.
4. Reduce heat.
5. Add broth, Worcestershire, tomato paste, and rosemary, stir to combine and cook 1 minute.
6. Add mushrooms and cook 3 minutes, until mushrooms are tender.
7. Stir in mustard.
8. Serve sauce over Filet Mignon.
9. Fillet Mignon: Sprinkle steak with crushed black pepper and salt.
10. Heat a non stick skillet over medium high heat or grill over a medium heat.
11. Cook steaks for 3-5 minutes on each side until fillet is cooked the way you like it.
12. Serve with sauce.
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