Filets Mignons with Mushrooms
This is what I selected for our New Year's Day dinner. It had been forever (almost literally) since we'd had that American standard, a steak and a baked potato. In particular, for this meal we also added a serving of Creamed Jalapeño Spinach (we are in Texas, after all).
It was scrumptious and seemed to bode well for the New Year.
In particular, these mushrooms are simply wonderful and would complement any steak. I am not a big filet mignon fan but could foresee a nice grilled ribeye with these alongside.
This recipe is from the latest Cook's Country magazine (March 2014) from their 30-Minute Supper section.
I used regular button mushrooms. I also used a pinch of dried thyme, instead of fresh, add with the mushrooms so it could soften up over the cooking time.
Filets Mignons with Mushrooms
Serves 4
4 (6-8 ounce) center-cut filets mignons, trimmed
Salt and pepper
3 tablespoons vegetable oil
1 pound cremini mushrooms, trimmed and quartered
1 shallot, minced
2 garlic cloves, minced
1 teaspoon minced fresh thyme
1/2 cup Marsala
2 teaspoons Worcestershire sauce
2 teaspoons lemon juice
1. Pat steaks dry with paper towels and season with salt and pepper. Heat 2 tablespoons oil in 12-inch skillet over medium-high heat until just smoking. Add steaks and cook until well browned and meat registers 125 degrees, about 6 minutes per side. Transfer steaks to platter and tent loosely with aluminum foil.
2. Heat remaining 1 tablespoon oil in now-empty skillet over medium heat until shimmering. Add mushrooms, 1/4 teaspoon salt, and 1/4 teaspoon pepper, cover, and cook until mushrooms release their juice, about 5 minutes. Uncover, increase heat to medium-high, and cook until moisture has evaporated and mushrooms are brown, about 5 minutes. Add shallot, garlic, and thyme and cook until fragrant, about 1 minute.
3. Stir in Marsala and Worcestershire, scraping up any browned bits, and cook until reduced by half, 3 to 5 minutes. Add lemon juice and any accumulated meat juices from platter. Season with salt and pepper to taste. Spoon sauce over steaks and serve.
It was scrumptious and seemed to bode well for the New Year.
In particular, these mushrooms are simply wonderful and would complement any steak. I am not a big filet mignon fan but could foresee a nice grilled ribeye with these alongside.
This recipe is from the latest Cook's Country magazine (March 2014) from their 30-Minute Supper section.
I used regular button mushrooms. I also used a pinch of dried thyme, instead of fresh, add with the mushrooms so it could soften up over the cooking time.
Filets Mignons with Mushrooms
Serves 4
4 (6-8 ounce) center-cut filets mignons, trimmed
Salt and pepper
3 tablespoons vegetable oil
1 pound cremini mushrooms, trimmed and quartered
1 shallot, minced
2 garlic cloves, minced
1 teaspoon minced fresh thyme
1/2 cup Marsala
2 teaspoons Worcestershire sauce
2 teaspoons lemon juice
1. Pat steaks dry with paper towels and season with salt and pepper. Heat 2 tablespoons oil in 12-inch skillet over medium-high heat until just smoking. Add steaks and cook until well browned and meat registers 125 degrees, about 6 minutes per side. Transfer steaks to platter and tent loosely with aluminum foil.
2. Heat remaining 1 tablespoon oil in now-empty skillet over medium heat until shimmering. Add mushrooms, 1/4 teaspoon salt, and 1/4 teaspoon pepper, cover, and cook until mushrooms release their juice, about 5 minutes. Uncover, increase heat to medium-high, and cook until moisture has evaporated and mushrooms are brown, about 5 minutes. Add shallot, garlic, and thyme and cook until fragrant, about 1 minute.
3. Stir in Marsala and Worcestershire, scraping up any browned bits, and cook until reduced by half, 3 to 5 minutes. Add lemon juice and any accumulated meat juices from platter. Season with salt and pepper to taste. Spoon sauce over steaks and serve.
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