Recipe: Filet Mignon with Mushrooms & Mustard Cream Sauce
Beef tenderloin steaks are pan seared, then served with sautéed mushrooms and a mustard cream sauce. The best present dad could hope for.
Learn more at NUCU.com/recipes
Filet Mignon Mushroom Wine Sauce
This is a very special filet mignon recipe, but it’s made in one pan and fairly simple to prepare. This is spectacular for any special occasion! I brought this over to my sister’s house and it got eaten fast with rave reviews across the board (despite having to reheat it because by the time I took my pictures, packed it up, drove to my sister’s…) it was still mouthwatering!
Ingredients:
4 Tbsp unsalted butter divided
2 Tbsp olive oil divided
16 oz baby bella mushrooms thickly sliced
1 small or 1/2 medium yellow onion finely diced
4 medium garlic cloves minced
1 Tbsp chopped fresh thyme or 1 tsp dry thyme if you must
4 6 oz each filet mignon steaks (about 1 1/2 thick)
1/2 cup Barefoot Merlot
1 1/2 cups low sodium beef broth
1/2 cup heavy whipping cream
Salt and Pepper to taste
Find more great recipes on
Follow us on social:
PERFECT Filet Mignon with a Mushroom Compound Butter
DOWNLOAD THE HEY GRILL HEY APP
iOS:
ANDROID: MY SAUCES, RUBS AND MERCH:
RECIPE HERE:
When you want something fancy for dinner, you can’t go wrong with Grilled Filet Mignon. It’s quite possibly one of the most tender, juicy, and delicious steaks you’ll ever have.
Please like, comment and subscribe! Hit the notification bell so you know when my weekly uploads hit!
00:00:40 - How to prep steaks
00:01:22 - How to set up two zone cooking
00:01:55 - How to grill steaks
00:02:25 - How to make compound butter
00:07:40 - Taste Test with Todd
INGREDIENTS
4 6-oz fillet mignon steaks
MUSHROOM COMPOUND BUTTER
8 Tablespoons salted butter (softened)
2 Tablespoons shallots (minced)
2 teaspoons olive oil
2 cloves garlic
1 pound baby portobello or cremini mushrooms (cleaned and finely chopped)
¼ cup red wine
½ teaspoon salt
½ teaspoon black pepper
INSTRUCTIONS
1. Rest the steaks. Take the steaks out of the refrigerator and set them on the counter while you prepare the mushroom compound butter.
2. Cook the mushrooms. Preheat a large skillet over medium heat. Add 2 teaspoons olive oil to the pan. Add the shallots and cook for 2 minutes. Add the garlic cook for another 2 minutes. Turn the heat to medium-low and add in the cleaned and chopped mushrooms. Cook for an additional 8-10 minutes until the mushrooms turn brown and soft, and they have reduced in volume by half, stirring occasionally.
3. Add the wine. Increase the heat to medium-high, and add in the red wine. Cook for an additional 1-2 minutes until the mushrooms have absorbed all the red wine liquid. Remove form heat and allow to cool completely.
4. Make the mushroom compound butter. Stir the mushroom and red wine mixture in with the softened butter. Set aside.
5. Season the steak. Season the steaks on both sides with the steak rub.
6. Preheat the grill. Preheat your preferred grill for 2-zone cooking. Aim for 225 degrees F if using a pellet smoker, or an overall temp of 350 degrees F if using a gas or charcoal grill.
7. Grill the filet mignon. Place the steaks on the grill grates over indirect heat, close the lid, and cook until the steaks are 10 degrees away from your target temperature , flipping once halfway through (Rare = 115 degrees F, Medium Rare = 125, Medium = 135, Medium Well = 145, Well = 150 degrees F). This will take approximately 45 minutes if cooking your meat to medium rare.
8. Prep your serving platter. While your steaks are cooking, prepare your serving platter by placing a spoonful of the compound butter on the platter where each steak will go after it is finished cooking.
9.Sear the steaks. Transfer steaks to the direct heat to sear. If you have a pellet smoker, you can remove the steaks from the heat and increase the temp to sear, or you can sear in a cast iron skillet. Sear for a couple minutes per side until the steaks reach your preferred target internal temperature. (Rare = 125 degrees F, Medium Rare = 135, Medium = 145, Medium Well = 155, Well = 160 degrees F).
10. Rest and serve. Remove the steaks to the serving platter and place each steak directly over the compound butter on the platter. Top with more compound butter and rest for 10 minutes while the butter melts. Serve and enjoy.
DISCLOSURE: The following list contains affiliate links, meaning when you click the links and make a purchase, we receive a commission.
Camp Chef:
ThermoWorks thermometers:
Weber Kettle:
Weber Genesis Gas Grill:
Pit Barrel Cooker:
Smoke Tube:
Lodge Cast Iron:
Kamikoto Knives:
Dalstrong Knives:
Gordon Ramsay's PERFECT Beef Fillet | The F Word
Gordon cooks the epitome of indulgence - the beef fillet with a sumptuous mushroom gratin. Beef fillet is a real delicacy - expensive but well worth the taste.
The F Word's bold, modern and mischievous take on the world of food combines location VTs, kitchen actuality, celebrity interviews, stunts and recipe based challenges to give the format its trademark energy, pace and visual richness and create waves in the food world and beyond.
____________________
Add The F Word on Facebook:
To find out more about Gordon Ramsay visit:
Gordon Ramsay on Facebook
Follow Gordon Ramsay on Twitter
.
#TheFWord #GordonRamsay #Food #Cooking .
NY Strip Steak With Mushroom Sauce With Cream, Red Wine & Rosemary In Cast Iron Skillet
This NY strip steak with mushroom sauce with cream, red wine and rosemary recipe is sure to impress your friends! Join Eric from Simply Elegant Home Cooking to see how easy it is to prepare this restaurant quality dish using just a cast iron skillet in your home kitchen. Although Eric demonstrates today using a NY strip steak, other cuts of steak would also work just as well for this delicious mushroom sauce. Be sure not to compromise with the quality of your ingredients! You want to buy the best quality steak you can find. Be sure to get your cast iron skillet smoking hot before you add the steak in order to get a great sear! Cook the steak medium to medium rare and be sure to let it sit out for a full ten minutes after cooking before you cut into the steak to prevent the juices from escaping!
Ingredients:
-NY strip steak (or other cut such as filet mignon or ribeye)
-Light olive oil or other neutral oil for searing
-Salt & pepper
-Cremini mushrooms (stems trimmed and sliced thin)
-Shallots
-Butter
-Red Wine
-Beef stock (must be homemade!)
-Finely minced rosemary (or other herbs if you prefer)
Directions:
-Remove NY strip steak from the fridge an hour or more before you plan to cook to ensure it reaches room temperature.
-Clean the cremini mushrooms using a damp towel (do not rinse them!), remove any excess stem, and slice thinly
-Finely dice the shallots
-When steak has reached room temperature, bring a medium fry pan to medium heat, add a tablespoon or two of butter, and sauté the mushrooms and shallots until soft and mostly cooked through. Season the mushrooms to your liking with salt and pepper.
-When shallots and mushrooms are mostly cooked and have reduced in volume, remove from heat and place a cast iron skillet over medium high heat.
-As cast iron skillet comes up to temperature, prep your steak. Blot dry using paper towels and generously season all sides with coarse cracked pepper and kosher or sea salt.
-Once pan is smoking, add a small amount of olive oil or other neutral oil and add the steak. It needs to sizzle immediately or the pan is not hot enough! Sear both sides three minutes and sear the edges for an additional minute or so each for medium. Adjust the cooking time to your liking if you like your steaks more rare.
-Once steak is fully cooked, remove it from the heat to sit for at least ten minutes. Turn the heat off until the cast iron skillet stops smoking. Once this occurs, pour out any excess fat (do not wipe the pan!) and pour in dry red wine to deglaze the skillet. Use a spatula to scrape the browned bits from the bottom of the pan as they will add tremendous flavor to your sauce! Turn the heat back on to medium high.
-Once the red wine has thickened to a syrup consistency, add in the homemade beef broth. Once the sauce comes back up to a boil, add in the mushrooms and shallots from the other skillet.
-Add in any drippings from the steak.
-Cook until volume reduces by about half. Once it does, turn heat down to medium and add in the heavy cream. Cook until the sauce thickens.
-Once the sauce has thickened up, turn off the heat, add a chunk of cold butter, and move the butter around as it melts to emulsify and further thicker the sauce.
-Once butter is fully incorporated, add any salt and pepper if necessary and add in the minced rosemary or other fresh herbs of your choice.
-Slick the NY strip steak into thick pieces, and spoon over the mushroom sauce.
-Serve & enjoy!!!!!
Pepper Filet Mignon with Mushrooms Sauce 필레미뇽 스테이크와 버섯 소스
Happy Octoberfest Everyone!!!
I hope you all enjoy beautiful fall season out there.
Today I have prepared for you a delicious meal with super tender pepper filet mignon served with rich red wine and mushroom cream sauce.
Perfect for any special occasions.
For this recipe, I like to keep it simple - you just need a good quality meat and few ingredients from your kitchen to create this delicious, luxury meal at home.
INGREDIENTS
4 Filet mignon
1 Medium size white onion
6-8 Portobello mushrooms
1-2 Garlic cloves
3 Tbsp. butter
1/2 cup Bordeaux wine
1/2 cup beef broth
1/2 cup heavy cream
1 Fresh rosemary
Himalayan kosher salt
Fairly coarse black pepper
Olive oil, grape seed oil
#filetmignon #steakrecipe #필레미뇽