WAS EVEN BETTER WITH A 2 INCH NEW YORK STRIP COOKED RARE, LIKED 2 TBLSPNS DEMI GLACE INSTEAD OF CORNSTARCH
Filets Mignons with Mushroom Sauce
This luscious sauce adds complex flavor to filet mignon, a mild-tasting cut.
Credit: André Baranowski
3 tbsp. extra-virgin olive oil
4 8-oz. filets mignons
Salt and freshly ground black pepper, to taste
2 shallots, finely chopped
1 lb. cremini mushrooms, sliced
1 cup red wine
1 cup chicken stock
2 tsp. cornstarch, mixed with 1 tbsp. water
2 tbsp. mixed chopped chives and parsley
2 tbsp. sherry
Heat oven to 500°. Heat 1 tbsp. butter and 1 tbsp. oil in a large skillet over high heat. Season filets with salt and pepper; sear, flipping once, until browned, 4–5 minutes. Transfer filets to a baking sheet; roast in oven until medium rare, 4–5 minutes. Transfer filets to a plate. Return skillet to medium-high heat. Add 1 tbsp. butter, remaining oil, and shallots; cook for 1 minute. Add mushrooms; cook for 5 minutes. Add red wine; bring to a boil. Reduce to medium; cook until syrupy, 8–10 minutes. Add stock; reduce slightly, 4–5 minutes. Whisk in cornstarch mixture; bring to a boil. Add sherry; cook until thickened, 2–3 minutes. Remove from heat; whisk in remaining butter, herbs, and salt and pepper. Serve filets with mushroom sauce.
SERVES 4
Ratings & Reviews (5)
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I don't get it. After the meat is browned in the skillet, the recipe calls for a minimum of another 24 minutes to prepare the mushroom sauce. Yet the meat requires only another 5 minutes in the oven. What shall we do, keep it under foil for 19 minutes?
twalters. Yes, keep your meat warm just on a warm plate, do lightly cover it. I would add the meat back into the sauce just for a minute or two so it really picks up more flavor. Hope just helps, G.M.
Yummy! Prepared the recipe as written. I undercooked the steak a wee bit and left in in a 200-degree oven while I prepared the sauce. Turned out fab! Definitely a keeper if just because it's so easy!
Filets Mignons with Mushroom Sauce
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