↞ recipe box start page
Category: Steaks - Beef
Prep Time: Cook Time: Total Time:
Vegetable oil cooking spray
5 tablespoons olive oil
2 8-ounce filet mignon steaks
salt and freshly ground black pepper
2 large shallots, minced
2 cups coarsely chopped assorted mushrooms
1/2 cup Marsala wine
1 1/2 cups beef stock
1 1/2 tablespoons chopped fresh rosemary
1 1/2 tablespoons flour
2 tablespoons butter
Place an oven rack in the center of the oven. Preheat the oven to 400. Spray a small baking sheet with oil.
In a large skillet, heat 3 tablespoons of the oil over medium-high heat. Season the steaks with salt and pepper on all sides. Add the steaks to the pan and brown on all sides, about 4 minutes. Transfer the steaks to the prepared baking sheet and roast for 10 minutes for medium-rare. Transfer to a cutting board and let them rest for 5 minutes.
Meanwhile, in the same skillet as used for the steak, heat the remaining 2 tablespoons oil over medium-high heat. Add the shallots and mushrooms and season with salt and pepper. Cook 5 minutes, until the shallots are soft. Add the wine and scrape up the browned bits that cling to the bottom of the pan with a wooden spoon. Boil until most of the liquid has evaporated, about 2 minutes. Add the beef stock and rosemary. Using a whisk, whisk in the flour until smooth. Bring the mixture to a boil. Reduce the heat so that the mixture simmers and cook, stirring occasionally, until half the liquid has evaporated and the sauce has thickened slightly, about 10 minutes. Remove the pan from the heat and stir the butter until smooth. Season to taste with salt and pepper.
Serve the steaks with sauce on top.
Serves 2.
view more member recipes
Filet Mignon with Rosemary and Mushroom Gravy
view my recipes
print
save
Category: Steaks - Beef
Prep Time: Cook Time: Total Time:
Vegetable oil cooking spray
5 tablespoons olive oil
2 8-ounce filet mignon steaks
salt and freshly ground black pepper
2 large shallots, minced
2 cups coarsely chopped assorted mushrooms
1/2 cup Marsala wine
1 1/2 cups beef stock
1 1/2 tablespoons chopped fresh rosemary
1 1/2 tablespoons flour
2 tablespoons butter
Place an oven rack in the center of the oven. Preheat the oven to 400. Spray a small baking sheet with oil.
In a large skillet, heat 3 tablespoons of the oil over medium-high heat. Season the steaks with salt and pepper on all sides. Add the steaks to the pan and brown on all sides, about 4 minutes. Transfer the steaks to the prepared baking sheet and roast for 10 minutes for medium-rare. Transfer to a cutting board and let them rest for 5 minutes.
Meanwhile, in the same skillet as used for the steak, heat the remaining 2 tablespoons oil over medium-high heat. Add the shallots and mushrooms and season with salt and pepper. Cook 5 minutes, until the shallots are soft. Add the wine and scrape up the browned bits that cling to the bottom of the pan with a wooden spoon. Boil until most of the liquid has evaporated, about 2 minutes. Add the beef stock and rosemary. Using a whisk, whisk in the flour until smooth. Bring the mixture to a boil. Reduce the heat so that the mixture simmers and cook, stirring occasionally, until half the liquid has evaporated and the sauce has thickened slightly, about 10 minutes. Remove the pan from the heat and stir the butter until smooth. Season to taste with salt and pepper.
Serve the steaks with sauce on top.
Serves 2.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
recipe comments
related member recipes
Filet Mignon With Mushroom-brandy Sauce
by sgre52160
1 slice bacon 1 small garlic clove, mashed to a paste 1 1/2 tbsp unsalted butter (divided) 6 white mushrooms, sliced thin 2 tbsp brandy 2 tbsp water 2 tsp fresh lemon juice 1 tsp Worcest
by sgre52160
1 slice bacon 1 small garlic clove, mashed to a paste 1 1/2 tbsp unsalted butter (divided) 6 white mushrooms, sliced thin 2 tbsp brandy 2 tbsp water 2 tsp fresh lemon juice 1 tsp Worcest
Filet Mignon With Mushroom Wine Sauce
by sgre52160
1/2 cup beef broth 1/4 cup water 2 tsp flour 3/4 tsp Dijon mustard 1/2 tsp bottled minced garlic 1/4 tsp salt 1/8 tsp black pepper Cooking spray 2 (4 oz) beef tenderloin s
by sgre52160
1/2 cup beef broth 1/4 cup water 2 tsp flour 3/4 tsp Dijon mustard 1/2 tsp bottled minced garlic 1/4 tsp salt 1/8 tsp black pepper Cooking spray 2 (4 oz) beef tenderloin s
Merlot Filet Mignon
by sgre52160
4 beef tenderloin steaks (8 ounces each) 6 tablespoons butter, divided 2 tablespoon olive oil 2 cup merlot 4 tablespoons heavy whipping cream 1/4 teaspoon salt In a small skillet, cook steaks
by sgre52160
4 beef tenderloin steaks (8 ounces each) 6 tablespoons butter, divided 2 tablespoon olive oil 2 cup merlot 4 tablespoons heavy whipping cream 1/4 teaspoon salt In a small skillet, cook steaks
Filet Mignon With Mushrooms
by sgre52160
3/4 lb firm, fresh mushrooms 3 tbsp butter 2 tsp flour Salt and pepper 1 cup heavy cream, heated 6 (6 oz) filet mignons, thawed 6 slices French bread 6 tbsp butter 1/2 cup scotch Slice mus
by sgre52160
3/4 lb firm, fresh mushrooms 3 tbsp butter 2 tsp flour Salt and pepper 1 cup heavy cream, heated 6 (6 oz) filet mignons, thawed 6 slices French bread 6 tbsp butter 1/2 cup scotch Slice mus
view more member recipes
related CDKitchen recipes
Grilled Filet Mignon of Bison
Filet Mignon Stroganoff
Easy Chicken Cassoulet
Gallagher's Guinness Stout & Filet Mignon Chili
Venison Steaks In Mushroom Gravy
Cube Steak And Gravy
Columbia Restaurant Filet Steak
Mr. Eddie's Special (Mississippi) Filet Mignon & Shrimp
Filet Mignon
Sauteed Filet Mignon with Portobello Mushroom Sauce