Pan Fried Filets with Mushroom Sauce

Pan Fried Filets with Mushroom Sauce

31

"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

30 m servings 498 cals
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Original recipe yields 4 servings

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Nutrition

  • Calories:
  • 498 kcal
  • 25%
  • Fat:
  • 38.9 g
  • 60%
  • Carbs:
  • 16.1g
  • 5%
  • Protein:
  • 21.8 g
  • 44%
  • Cholesterol:
  • 115 mg
  • 38%
  • Sodium:
  • 448 mg
  • 18%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  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.

Footnotes

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

Reviews

31
  1. 34 Ratings

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Most helpful positive review

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 FANtasti...

Most helpful critical review

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 ho...

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 FANtasti...

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 sea...

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...

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 ...

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...

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 ho...

Absolutely delicious. Serve this to impress!

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

I had to alter the recipe a bit due to dairy allergies, used vanilla soy milk in place of vanilla ice cream. Loved the flavor of the mushrooms, but the sauce was a weird color, too sweet and la...