Best Filet Mignon With Mushrooms And Creamy Madeira Sauce Recipes

FILET MIGNON WITH MUSHROOMS AND MADEIRA SAUCE

Steps:

• Season the Filet Mignon medallions with salt and pepper on both sides and rub them with a little olive oil.
• On a hot skillet, over high heat, sear the meat on all sides. (2 minutes each side) They should be seared on the outside but still rare/medium rare on the inside. (Don't worry, it will finish cooking in the sauce.) Reserve.
• In that same skillet, add one Tablespoon of butter and sauté the mushrooms. Reserve with the Filet Mignon.
• Using the same skillet again, add the 2 Tbsp of butter and, once it melts, add the flour and whisk it with the butter, making a roux. Cook the flour for a minute and add the beef broth and the Madeira wine. Whisk everything together until the sauce thickens. Season with salt and pepper and add back the Filet Mignon and the mushrooms.
• Let the filet mignon cook in the sauce, turning them periodically, for a few minutes.
• Plate the medallions with the mushrooms and the sauce on top.
• Serve hot!

FILET MIGNON WITH CREAMY MADEIRA MUSHROOM SAUCE FOR TWO

Steps:

• Pat the steaks dry, rub with 1 Tablespoon olive oil and season with salt and pepper.
• Heat a medium nonstick skillet over medium heat.
• Place the steaks in the skillet and cook to desired doneness; about 5-6 minutes per side for medium-rare (145 F) to (160 F) for medium.
• Remove steaks to a plate, lightly cover (don't seal) and set aside to keep warm. Steaks will continue to cook as they rest.
• In the same skillet, over low heat, add the remaining 1 Tablespoon of olive oil and the butter.
• When butter is melted, add the mushrooms and saute until mushrooms are tender; about 5 minutes.
• Add shallots (or onions) and garlic to the skillet and saute for 2-3 more minutes.
• Transfer the mushroom mixture to a bowl and set aside.
• Using the same skillet, turn the heat to medium-high and add the wine, beef broth and thyme and bring to a boil, stirring to remove any browned bits at the bottom.
• Add the whipping cream and bring to a boil.
• Combine cornstarch and water in a small bowl until well blended.
• Add 1 Tablespoon of the cornstarch mixture to the mushroom sauce; stir and cook until slightly thickened, adding more cornstarch mixture, if needed. Thicken sauce to your preference.
• Return steaks to skillet and cook until just heated through. Check for doneness, if needed.
• Add salt and pepper to taste.
• Place steaks on individual plates and spoon sauce on top.
• Serve immediately with your favorite side dishes.

FILET MIGNON WITH MUSHROOMS AND CREAMY MADEIRA SAUCE

Steps:

• In a large skillet melt 3 tablespoons butter with 1 tablespoon oil.
• Add in the sliced fresh mushrooms and saute until they release their liquid and are tender (about 10-12 minutes).
• Add in 1/4 cup shallots and garlic; saute for about 3 minutes.
• Stir in fresh thyme and season with salt and pepper; transfer to a bowl.
• Add in another 2 tablespoons butter with 1 tablespoon oil to the same skillet over medium-high heat.
• Season the steaks with salt and pepper, then add to skillet and cook until desired doneness (about 3 minutes per side for medium-rare).
• Add in the remaining 1/4 cup shallots to the skillet; saute for 2 minutes, then add in Maderia and beef broth, then bring to a boil, simmer uncovered until REDUCED to about 2/3 cup (this should take about 7 minutes).
• Add in the whipping cream and cayenne (if using) boil until the sauce thickens slightly (about 2 minutes).
• Add/stir in the mushroom mixture.
• Season with salt and pepper.
• Return the steaks to the skillet and cook until heated through (about 1 minute).
• Transfer to plates and spoon the sauce over.

FILET MIGNON WITH MUSHROOMS AND MADEIRA

Steps:

• Melt 2 tablespoons butter with 1 tablespoon oil in heavy large skillet over medium heat. Add mushrooms and sauté until tender, about 10 minutes. Add 1/4 cup shallots and half of garlic and sauté until shallots are soft, about 3 minutes. Stir in thyme; season with salt and pepper. Transfer mushroom mixture to medium bowl.
• Melt remaining 1 tablespoon butter with 1 tablespoon oil in same skillet over medium-high heat. Sprinkle steaks with salt and pepper. Add to skillet and cook to desired doneness, about 3 minutes per side for medium-rare. Transfer steaks to plate. Add remaining 1/4 cup shallots and garlic to same skillet. Sauté 2 minutes. Add Madeira and boil until reduced by half, about 3 minutes. Add broth and boil until mixture is reduced to 2/3 cup, about 6 minutes. Add cream and boil until sauce thickens slightly, about 2 minutes. Stir in mushroom mixture. Season sauce to taste with salt and pepper. Return steaks to skillet and cook until heated through, about 1 minute. Transfer to plates. Spoon sauce over and serve.

FILET MIGNON WITH MUSHROOMS AND MADEIRA WINE SAUCE

Steps:

• Sprinkle the meat on both sides with salt and pepper. Set aside.
• Cut mushrooms into thin slices. There should be about 3 cups.
• Heat the oil in a heavy skillet large enough to hold the slices of meat comfortably without crowding. Add the filets and cook until well browned on one side, about 5 minutes. Turn and continue cooking about 15 minutes or slightly longer. Turn the slices every 5 minutes as they cook.
• Remove the filets to a warm serving platter. Add 1 tablespoon of the butter to the skillet and when it melts add the mushrooms. Cook, stirring, until mushrooms are wilted. Add the shallots and stir.
• Cook briefly, stirring and pour in the wine.
• Blend the beef broth with the tomato paste and add the mixture to the skillet. Add any liquid that has accumulated around the pieces of meat.
• Cook over moderately high heat about 5 minutes or until the mixture has acquired a saucelike consistency. There should be about 1 cup of sauce or slightly more. Add salt and pepper to taste.
• Swirl in the remaining butter and serve the sauce with the meat.

FILET MIGNON WITH MUSHROOMS

Steps:

• Place bacon in an 8-inch cast iron skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels. Pour off excess fat from the skillet. Crumble bacon and reserve.
• Heat 1 tablespoon butter in a skillet over medium-low heat. Cook garlic in the hot butter, stirring, until softened, 1 to 2 minutes. Add mushrooms, salt, and pepper; cook over medium heat, stirring, until liquid from mushrooms starts to evaporate, 5 to 7 minutes. Add bourbon and boil until nearly evaporated. Stir in water, lemon juice, and Worcestershire. Boil until sauce is thickened slightly. Transfer sauce to a small saucepan and stir in reserved bacon and parsley. Keep warm.
• Pat steaks dry with paper towels and sprinkle with salt and pepper.
• Heat remaining butter in a skillet over medium-high heat until foam begins to subside. Sear steaks for 4 minutes; turn over and sear, 3 to 3 1/2 minutes for medium-rare. Divide between 2 plates and spoon sauce over them.

FILET MIGNON WITH MUSHROOMS AND MADEIRA

Steps:

• Melt 2 tablespoons butter with 1 tablespoon oil in heavy large skillet over medium heat. Add mushrooms and saute until tender, about 10 minutes. Add 1/4 cup shallots and half of garlic and sauté until shallots are soft, about 3 minutes. Stir in thyme; season with salt and pepper. Transfer mushroom mixture to medium bowl.
• Melt remaining 1 tablespoon butter with 1 tablespoon oil in same skillet over medium-high heat. Sprinkle steaks with salt and pepper. Add to skillet and cook to desired doneness, about 3 minutes per side for medium-rare.
• Transfer steaks to plate.
• Add remaining 1/4 cup shallots and garlic to same skillet. Saute 2 minutes. Add Madeira and boil until reduced by half, about 3 minutes. Add broth and boil until mixture is reduced to 2/3 cup, about 6 minutes.
• Add cream and boil until sauce thickens slightly, about 2 minutes. Stir in mushroom mixture. Season sauce to taste with salt and pepper.
• Return steaks to skillet and cook until heated through, about 1 minute. Transfer to plates. Spoon sauce over and serve.

FILET MIGNON WITH MUSHROOMS AND MADEIRA

Steps:

• Melt 2 tablespoons butter with 1 tablespoon oil in heavy large skillet over medium heat.
• Add mushrooms and sauté until tender, about 10 minutes.
• Add 1/4 cup shallots and half of garlic and sauté until shallots are soft, about 3 minutes.
• Stir in thyme; season with salt and pepper.
• Transfer mushroom mixture to medium bowl.
• Melt remaining 1 tablespoon butter with 1 tablespoon oil in same skillet over medium-high heat.
• Sprinkle steaks with salt and pepper.
• Add to skillet and cook to desired doneness, about 3 minutes per side for medium-rare. Transfer steaks to plate.
• Add remaining 1/4 cup shallots and garlic to same skillet; Sauté 2 minutes.
• Add Madeira and boil until reduced by half, about 3 minutes.
• Add broth and boil until mixture is reduced to 2/3 cup, about 6 minutes.
• Add cream and boil until sauce thickens slightly, about 2 minutes.
• Stir in mushroom mixture.
• Season sauce to taste with salt and pepper.
• Return steaks to skillet and cook until heated through, about 1 minute.
• Transfer to plates.
• Spoon sauce over and serve.