"I love pan-searing because it gives the filet mignon steaks that beautiful color and crust on the outside and leaves them so tender inside! And because of the influence of my husband's French grandmother, I love to cook anything with wine! The Cabernet and mushrooms, along with fresh thyme, make this absolutely delicious! Try this! You'll love it!" — Muffinmom
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2 (8 ounce)
beef tenderloin filets, about 1 inch thick
ground black pepper
sliced fresh white mushrooms
Cabernet Sauvignon or other dry red wine
1 1/2 teaspoons
chopped fresh thyme
Fantastic meal. No leftovers. Used green onions instead of shallot. Rather than corn starch, made a roux with flour and butter and added the shiraz to that. Perfect mix of tender and crusty. We'd have happily paid a lot for this in a restaurant. Can't wait to try again soon.
Hubs prepared the steaks on the grill (to perfection I might add) while I took care of the sauce. I have to admit my first impression was that I was kind of turned off by the sort of purply mushrooms and sauce. I used a good quality, rich beef stock and an even better Cabernet Sauvignon. Wow, this is really gonna be good, I thought. I added the cornstarch but found it really wasn't necessary; the sauce reduced nicely on its own. We sat down to eat and were surprised and disappointed to find the sauce...weak. I expected full-bodied flavor but it just wasn't there.
Made several batches of this for a dinner party tonight, and it's wonderful. My methodology was a little different than the recipe: I seared the steaks on both sides, then finished in the oven to medium. When i removed the steaks from the pan, there was lots of yummy brown fond in the bottom of the pan, which I included in the sauce (if you prepare your steaks and sauce in separate cooking vessels, your sauce will suffer for lack of yummy brown bits!). I didn't cook the steaks in the sauce - used only 1/2 cup wine and 1/2 cup stock, let it reduce by half, then removed from heat and swirled in 2 tablespoons butter at the end to give the sauce a little extra rich feel; this also allowed me to omit the cornstarch and still have a nice, rich sauce.
This was so yummy! and suprisingly easy too! the only change I made was I used 1 can beef broth instead of just 1/2 cup. It was also very pretty on the plate!
Excellent! Except I did not cook the beef in the sauce. I pan seared them and cooked them in the oven. I used the sauce on top of the beef when I served them. I served it with garlic mashed potatoes and a spring mix.
This was a fantastic recipe! My husband and I cooked it together for Valentines Day. We used Pinot Noir for the wine and it turned out perfect. The steak was tender and juicy and full of flavor. Be sure to use thick enough cuts. I wouldn't change a thing when making this recipe.
AMAZING! I used about a cup of beef broth instead of a half to make the sauce brown and not purple. I also didn't have cornstarch so I mixed left over beef broth with flour and mixed with sauce. I served over garlic mashed potatoes and sliced the meat ontop of potatoes. It was great!
My husband & I liked this a lot. I love the idea of a wine sauce with mushrooms. I didn't use the thyme or cornstarch. I used flour to thicken it up. Next time I will use less flour to make it more of a "sauce' than "gravy". Filet Mignon is to good of a meat to cover up with gravy. It was my husband's Valentines Day dinner and we were both pleased with this recipe.
* Percent Daily Values are based on a 2,000 calorie diet.
Filet Mignon with Mushroom-Cabernet Gravy
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 180
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