PEPPERED FILET MIGNON WITH MUSHROOM WINE SAUCE
My husband and I were at a wedding reception at a very posh country club. He was served the most marvelous fillet mignon there, I opted for the chicken. It was my mission then to find this recipe and make a duplicate. He only allowed me a bite of steak the size of a grape with a small amount of sauce on it (and that was grudgingly). The last place I thought I would find a good steak recipe was Cooking Light, but there it was! Now when we need to impress, we serve this recipe. It tastes like a dish you'd be served at a five-star Hotel.
Provided by Dawn399
Categories Meat
Time 45m
Yield 4 filets
Number Of Ingredients 13
Steps:
- Prepare Mushroom wine Sauce first and set aside: Combine Mushrooms and flour in a bowl and toss to coat and set aside.
- In a medium skillet, combine wine, shallots, and balsamic vinegar.
- Bring to a boil and cook until thickened.
- Reduce heat.
- Add broth, Worcestershire, tomato paste, and rosemary, stir to combine and cook 1 minute.
- Add mushrooms and cook 3 minutes, until mushrooms are tender.
- Stir in mustard.
- Serve sauce over Filet Mignon.
- Fillet Mignon: Sprinkle steak with crushed black pepper and salt.
- Heat a non stick skillet over medium high heat or grill over a medium heat.
- Cook steaks for 3-5 minutes on each side until fillet is cooked the way you like it.
- Serve with sauce.
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