Best Red Chile Filet Mignon With Wild Mushroom Sauce Recipes

RED CHILE CRUSTED FILET MIGNON WITH ANCHO CHILE MUSHROOM SAUCE

Steps:

• For the sauce: Heat the oil in a large saucepan over medium high heat, add the onion and garlic and cook for 3 minutes. Raise the heat to high, add the wine and cook until dry. Reduce the heat to medium, add the mushrooms, cook until lightly browned and soft, and add the stock. Raise the heat to high and bring the mixture to a boil. Reduce the heat to medium and simmer for 15 minutes. Whisk in the ancho puree and chipotle and cook for 5 minutes more. Add the honey and salt and pepper to taste.
• For the steak: Combine all the ingredients together in a medium bowl. Brush a large saute pan or grill pan with oil and heat over high heat until almost smoking. Dredge each steak on 1 side in the pepper mixture and cook, pepper-side down for 1 minute, or until brown and crisp. Turn the meat over, reduce the heat to medium, and cook for 3 to 4 minutes more, until done to your liking. Serve with the Ancho Chile Mushroom Sauce.

FILET MIGNON WITH MUSTARD CREAM AND WILD MUSHROOMS

Steps:

• 1. Heat 2 tablespoons butter in a large, heavy nonstick skillet over medium-high heat until hot. Add the mushrooms and 1/2 teaspoon salt and 1/2 teaspoon pepper. Cook, stirring occasionally, until browned, about 6 minutes.
• 2. Wipe out the skillet. Heat the remaining 1 tablespoon butter in the skillet over high heat until hot. Sprinkle the beef generously with salt and pepper. Sear over medium-high heat, turning once halfway through, until browned, about 12 minutes for medium. Transfer the beef to a platter.
• 3. Add the shallots to the skillet and cook over medium heat, stirring, until golden, about 3 minutes. Add the mustard and heavy cream and bring to a boil, cooking until slightly thickened, about 3 minutes. Stir in the parsley. Spoon the sauce on a plate; place the beef on the sauce and scatter the mushrooms over top. Garnish with additional parsley, if desired.

PAN ROASTED FILET MIGNON WITH RUM-RED CHILE SAUCE WITH WILD MUSHROOM RICE

Steps:

• Melt the butter and olive oil in a medium saucepan over medium high heat. Add the shallot and garlic and cook until soft. Add the rum and reduce to 1/4 cup. Add the stock, bring to a boil and reduce the heat. Whisk in the remaining ingredients and simmer until reduced to 2 cups.
• Preheat oven to 450 degrees F. Season tenderloin with salt and pepper on both sides. Place a large ovenproof skillet over high heat, melt the butter and sear tenderloin on all sides. Place in oven and cook to desired doneness or for about 10 to 15 minutes or until a thermometer inserted registers 125 degrees for medium rare.
• Heat 3 tablespoons butter and 2 tablespoons oil in a large saute pan over high heat. Add the mushrooms, season with salt and pepper to taste and saute until golden brown. In a medium saucepan heat remaining oil and butter over medium heat, add the onions and cook until soft. Add the rice and stir to coat with the butter and oil. Add 6 cups of the stock, 1 teaspoon of salt and the porcini powder, bring to a boil, cover, lower the heat and cook until all the liquid is absorbed. Fold in the mushroom mixture, more stock if needed and season with salt and pepper to taste, cook to heat through, 5 minutes.

FILET MIGNON STEAKS WITH MERLOT SAUCE AND WILD MUSHROOMS

Steps:

• To prepare the sauce, heat the oil in a saucepan.
• Add the garlic, onion, carrot, and celery, and sauté over medium heat for about 7 or 8 minutes, until the onion is lightly browned.
• Stir in the tomato paste and cook for about 2 minutes.
• Deglaze the pan with the wine and then stir in the bay leaves, thyme, and peppercorns.
• Bring the sauce to a boil over medium-high heat and reduce by half.
• Add the stock and return to a boil.
• Lower the heat to a simmer and cook the sauce, stirring occasionally, for about 30 minutes, until reduced to about 2 cups of liquid.
• Strain through a fine-mesh sieve into a clean saucepan and keep warm.
• Season the steaks on both sides with salt and pepper.
• Heat the oil in a sauté pan, add the steaks to the hot pan, and sear over medium-high heat for about 5 to 6 minutes per side for medium-rare or about 7 minutes per side for medium.
• Remove the steaks from the pan and keep warm.
• Add the shallots and mushrooms to the same pan and sauté over medium-high heat for about 5 minutes, until lightly brown.
• Add the Merlot sauce and bring to a simmer.
• Reduce the liquid by half and stir in the butter until thoroughly incorporated.
• Add the parsley just before serving.
• Place the steaks in the center of warm serving plates or shallow serving bowls and spoon the mushrooms and sauce over and around the filets.
• Serve immediately.
• Serve with Garlic Mashed Potatoes.

FILET MIGNON WITH MUSHROOM RED WINE SAUCE

Steps:

• Generously season each side of the steaks with salt and pepper. Let stand at room temperature about 20 minutes before cooking.
• In a cast-iron (or other heavy-duty) skillet, heat 1 tablespoon of the butter over medium heat. Add half of the shallots and saute until tender for a couple of minutes. Stir in the mushrooms and cook until the water has evaporated, about 5 minutes. Season with salt and pepper. Transfer the cooked mushrooms to a dish and set aside. Wipe the skillet clean.
• Heat another tablespoon of butter over high heat in the skillet. It will bubble and foam, and after it stops, add the steaks. Sear on each side for about 4 minutes. Transfer to a plate and tent with foil.
• Reduce the heat to medium high. Add the remaining shallots and saute for 1 to 2 minutes. Turn the flame off and add the wine. Turn the flame back on to high, bring to boil and let reduce by half. Whisk in the remaining tablespoon of butter. Stir in the reserved mushrooms.
• Spoon the sauce over the steaks and serve.

RED CHILE FILET MIGNON WITH WILD MUSHROOM SAUCE

Steps:

• To make the Ancho puree: Place the anchos in a bowl and pour the boiling water over them. Let stand for at least 30 minutes. Drain well, remove the seeds and stems and place in a food processor with the garlic and cilantro. Process to a puree. May be made up to 2 days ahead and refrigerated, covered.
• To make the Mushroom Sauce: In a large saucepan over medium heat, melt the butter and sweat the onion and garlic for about 3 minutes. Raise the heat to high, add the wine and boil 10 minutes, until reduced to dry. Reduce the heat to medium, add the mushrooms, cook until soft, add the stock. Raise the heat to high and bring the mixture to a boil. Reduce the heat to medium and simmer for 15 minutes.Whisk in the ancho puree and cook for 5 minutes. Add the honey and salt and pepper to taste. Keep hot in a double boiler until ready to serve. May be made up to 2 days ahead and refrigerated.
• For the steaks: Preheat the oven to 300. Preheat a grill to medium hot.
• Spread out the chiles on a baking sheet and roast for about 1 minute. Remove the seeds and stems, place the flesh in a food processor and chop coarsely. Add the coarsely ground pepper to taste. Place mixture in a pie pan.
• Dredge each steak on both sides with the pepper mixture and grill until done to your liking.
• Serve each steak with some sauce spooned on top.