Pan Fried Filets with Mushroom Sauce Recipe - Allrecipes.com
Pan Fried Filets with Mushroom Sauce Recipe
  • READY IN 30 mins

Pan Fried Filets with Mushroom Sauce

Recipe by  

"Tender filets fried with a fruity mushroom sauce. This is a great and quick change of pace from the usual. Top Sirloin can be substituted. Enjoy!"

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Ingredients Edit and Save

Original recipe makes 4 servings Change Servings
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  • PREP

    20 mins
  • COOK

    10 mins
  • READY IN

    30 mins

Directions

  1. Mince mushrooms, then mix with butter, minced onion, salt, and pepper in a small bowl. Reserve half of butter mixture, and divide other half over the 4 filets.
  2. Heat a large skillet over medium-high heat. Place steaks, butter side down, in hot skillet. Spread remaining butter mixture over steaks. Cook to desired doneness, turning once. Transfer filets to a plate, cover loosely with foil, and keep warm.
  3. Return skillet to medium-high heat. Stir in reserved mushroom liquid, and scrape up any browned bits from the bottom of pan. Add jelly and lemon juice, and simmer until liquid is reduced by half. Stir in ice cream, and cook until sauce is thickened, about 2 minutes. Pour over filets, and serve immediately.
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Footnotes

  • Any type of red jelly may be used in this recipe.
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Reviews More Reviews

Most Helpful Positive Review
Dec 25, 2006

It wasn't around long enough to take a picture 'cause it was SO GOOD! I was so tempted to use a splash of red wine to deglaze because I only had powdered bullion, but the flavours were FANtastic anyway! It tastes like something you would order in a fancy restaurant. My steak was absolutely perfect (rare) but I had to cut my husband's steak (must be well-done) into thick strips to finish it because the mushrooms were threatening to burn. Then, with both steaks in the pan (mine to reheat, his to finish) I started the finishing steps for the amazing sauce by swirling around the pan so the juices would get around and under the steak and mushrooms. The plating was gorgeous! We had been 'Christmas snacking' all day, so all I needed was the garlic mashed potatoes (no pepper--just marg and cream)to add to the plate. My husband LOVED it! I used black currant jam and Real mushrooms, too. Excellent!

 
Most Helpful Critical Review
Nov 14, 2008

Saving the liquid from mushrooms is fine if you are using dried mushrooms but canned is salt water! Using dried mushrooms add a cup of hot water to 3 oz of dried mushrooms and let stand for a hour. Then remove the mushrooms strain the liquid through cheese cloth and continue with the recipe or deglaze the pan with red wine instead of the canned water.

 

34 Ratings

Oct 06, 2008

Altered this recipe to our taste as follows: Used fresh mushrooms instead of canned, used currant jelly instead of strawberry and substituted a fruity white wine for vanilla ice cream. Pan searing the filet made it extra juicy.

 
Jul 27, 2005

YUMMY YUMMY YUMMY!! Okay everyone this is it, this recipe is delicious!! I made it for my hudband and two kids and it was a winner all around! The only thing I did was put less mushrooms into it, cause we are not huge fans!! If you are having a formal dinner this would work. It looks beautiful after you frizzle the sauce onto the steaks. And when they take a bite mmmm what a suprise.

 
Feb 15, 2007

At first when I read this recipe I was a bit leary of the jelly and ice cream. When I made it for my hubby he LOVED it and he is very particular about his filet! I've made it since for my Dad and my brother and they both loved it as well!

 
Nov 07, 2004

Five stars for creativity and taste. I used thin-cut petite sirloin steak and it turned out great. The mushrooms really make the sauce and the jam and icecream add sweetness, but not too much. Definitely worth a try. I may have let the sauce simmer too long, but it was just enough for my husband and I, and I made the full amount. You may need more for 4 servings.

 
Aug 02, 2005

Absolutely delicious. Serve this to impress!

 
Mar 29, 2004

This is awesome! I didn't use mushrooms, instead I used extra lemon in the sauce!

 

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Nutrition

  • Calories
  • 498 kcal
  • 25%
  • Carbohydrates
  • 16.1 g
  • 5%
  • Cholesterol
  • 115 mg
  • 38%
  • Fat
  • 38.9 g
  • 60%
  • Fiber
  • 1.7 g
  • 7%
  • Protein
  • 21.8 g
  • 44%
  • Sodium
  • 448 mg
  • 18%

* Percent Daily Values are based on a 2,000 calorie diet.

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