Filet Mignon with Red Wine Mushroom Sauce
A Deconstructed Beef Wellington Recipe Becomes an Easy Baked Steak
Jan 11, 2009
Though this recipe skips a lot of the flavors of actual Beef Wellington (such as the liver and the pastry) it also skips the fuss, and can be executed in less than 30 minutes. When you realize it still has all the show and delicacy for serving company or celebrating a special occasion, you may never put forth a tremendous effort in the kitchen again. With smart recipes and smart shopping, dinner really can be made with less stress, less mess... and more success.
This recipe calls for baking the steaks for 15 minutes after a quick sear -- in the same pan (talk about less mess, less stress). Your results are moist and tender fillets. Top your steaks with a delicious mushroom and red wine gravy. Your guests and family will think you worked all day on a dinner that can truly be made almost as quick as a casserole.
Filet Mignon with Red Wine Mushroom Sauce
Ingredients
- 4 8-oz. Filet mignons
- 2 tablespoons McCormick Steak Seasoning (Or and equal combination of rock salt, cracked black pepper, garlic powder and paprika)
- 1 tablespoon olive oil
Directions
- Remove all moisture from beef with paper towels. Rub steaks with seasoning.
- Heat oil in pan on stove and over medium-high heat, sear steaks for one and a half minutes on each side.
- Transfer pan to 375 degree F (185 degree C) preheated oven, and continue to cook 15 minutes more for medium steaks.
Mushroom Sauce Recipe
- 3/4 cup dry red wine
- 3/4 cup balsamic vinegar
- 1/4 cup sugar
- 2 teaspoons thyme
- dash of salt and pepper
- 1 package button mushrooms, finely chopped
- 2 green onions, finely chopped
- 3 tablespoons butter
Directions
- Heat butter in pan on stove over medium-low heat.
- Add mushrooms and onions and cook, stirring occasionally, until softened.
- Ad remaining ingredients, increase heat to medium-high and continue to cook for 20 minutes until some liquid evaporates and flavors set.
Morning After Mushroom Omelets with Red Wine Mushroom Sauce
If you are lucky enough to have some leftover mushroom sauce, (the above recipe is generous, so you should) you have the makings of a delicious, gourmet-quality, and effortless mushroom omelet. Cooking once to eat twice is a bonus for any cook, and this recipe makes that possible.
Ingredients
- 3 eggs
- 1/3 cup milk
- 1 tablespoon butter
- leftover mushroom sauce
- ¼ cup shredded mozzarella cheese
Directions
- Melt butter in pan on stove. Whisk eggs and milk together.
- Add eggs to pan and let set for one minute.
- Top with three-quarters of your remaining mushroom sauce, and cheese. Let set one minute more, and then fold omelet and cook until eggs are set. Top with remaining mushroom sauce.
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