Filet Mignon with mushrooms sauce. Add bourbon and boil until nearly evaporated. Stir in water, lemon juice, and Worcestershire. Boil until sauce is thickened slightly.

This Filet Mignon with Mushroom Sauce is a simple meal that you can treat yourself to, because you always deserve something special! If you love this recipe, try my Filet Mignon with Gorgonzola Mashed Potatoes! The main course at our dinner was a filet mignon served with a rich mushroom sauce over a bed of parsnip and celery root purée (see that recipe here). You can have Filet Mignon with mushrooms sauce using 12 ingredients and 9 steps. Here is how you cook that.

Ingredients of Filet Mignon with mushrooms sauce

You need 4 of beef tenderloin steaks.
It's 4 of bacon strips.
It's 1 of salt.
You need 1 of pepper.
It's 1 of vegetable oil.
It's 1 of tooth sticks.
You need of the sauce.
It's 200 grams of mushrooms.
Prepare 1/2 medium of onion.
Prepare 1 cup of red wine.
It's 200 grams of cream.
It's 1 tbsp of cornstarch.

While the version we had in New York included truffles in the mushroom sauce - given how expensive they are - we recreated this dish using more commonly found cremini (baby portabella) mushrooms and it is just as delicious! Keep this filet mignon in mushroom sauce recipe handy for those special occasions when you need to cook to impress without putting a lot of effort in! Before I started cooking real meats, and by that I mean expensive cuts like filet mignon or pricier seafood like sea scallops,. Filet Mignon with Mushroom Red Wine Sauce is a perfect date night or Valentine's Day dinner for two!

Filet Mignon with mushrooms sauce step by step

Preheat oven at 350°F if available..
Get the steaks wrapped around with bacon. Like a ring around. Hold it with the tooth sticks.
Put a pan ( big enough for the four filets) on high flame. Add some oil and seal the filets for 40 seconds on each side..
Put salt and pepper on both sides of the filets and put them in an oven tray and into the oven. A secret for tender steaks is not to put salt until the very end or after they are sealed, salt makes meat hard. For meat lovers salt and pepper is just enough! :).
Meanwhile, on the same pan you just used, put the flame in high again, add some more oil and the chopped onion. Let it fry for about 20 seconds.
Add the wine to make a "déglacé". French for (unsticking the rests of a meal from its cooking recipient with a liquid; water, wine, lime, etc).
After one minute low the flame a little and add the mushrooms in thick slices or chunks. Let them cook for three minutes..
Add the cream, low the flame a little more, take the filets from the oven and put them into the sauce. Add also the juices from the meat. Let cook for one more minute and ready!! Serve and enjoy. A good purée is perfect for accompanying this delicious dish!.
Oops!! Don't forget to take the toothsticks out before you serve them! ;).

Tender juicy filet mignon is pan-seared, then finished in the oven until it is melt-in-your-mouth tender. A hearty red wine sauce reduction with sliced earthy mushrooms is the perfect accompaniment. It makes this steak dinner nothing short of a. Pat the filets dry with paper towels and brush all over with the canola oil.… A beautiful meal of pan seared filet mignon with mushroom red wine sauce and topped with crumbled blue cheese served with buttered asparagus. I love a good steak and my husband does not.