Red Wine Mushroom Sauce Recipe

Pan Seared Filet Mignon with Mushroom Red Wine …

WEBJul 31, 2022 · Remove the wet ingredients for the sauce and the mushrooms from the refrigerator. Remove the asparagus from the …

Rating: 5/5(7)
1. The night before: 1. Salt all sides of the filet, cover and refrigerate. 2. Put the wet ingredients for the red wine mushroom sauce in another container, stir together and refrigerate. 3. Cut about 1 1/2 - 2 inches off of the bottom of the asparagus and then lightly peel the lower half of each spear with a vegetable peeler. Place into a microwaveable serving dish, cover and refrigerate. 4. Remove about 1/4 of the sliced mushrooms from their container and place into a plastic bag and save for another use. Cut the remaining mushrooms in half, return them to their container and cover with plastic wrap.
2. About 40 minutes before Cooking: Remove the filet mignon from the refrigerator and place on a plate to come to temperature. Place an iron skillet (or an oven safe saute pan) on the stove for the meat and a large saute pan on the stove for the mushrooms and red wine sauce. Remove the wet ingredients for the sauce and the mushrooms from the refrigerator. Remove the asparagus from the fridge, add 2 tablespoons of water to the serving dish and cover again. Mince the onion and press or mince the garlic.
3. Procedure: Preheat the oven to 375 and place the rack in the middle position. Preheat the skillet over medium high heat. Pat each filet dry with a paper towel. Brush all sides generously with olive oil and season all surfaces with salt and pepper. Add a little oil to the skillet and swirl to coat the bottom. Add the filets to the pan and set the timer for 3-4 minutes (3 for thinner cuts and 4 for a thicker cut). Turn the heat to just a hair above medium. When the timer goes off, flip the meat and set the timer for 2 - 3 1/2 minutes. Turn off the heat, add a small pat of butter to the top of each filet and place into the oven. Set the timer per the suggestions in the chart. If you have an electric thermometer, set the temperature for your desired degree of doneness and stick the thermometer into one of the filets - right into the center but not all of the way through the meat. You want it in the middle.
4. Mushroom and Red Wine Sauce: Place the saute pan over medium high heat. When it gets hot, add 1 tablespoon of olive oil. Swirl to coat the pan. Add the mushrooms to the pan and spread them out in one layer. Turn the timer for 5 minutes or cook until the mushrooms have browned nicely on one side. Shake the pan and turn the mushrooms over. Yes, each one. Reduce the heat to medium and cook about 3 minutes. Push the mushrooms to the sides of the pan. Add the onion and garlic and a little bit of oil to the middle of the pan. Saute until they become soft and translucent. At some point they will become mixed in with the mushrooms. Add the wet sauce ingredients to the pan and a few sprigs of fresh thyme. Bring the sauce up to a simmer. Simmer for 5 minutes or until the sauce just begins to thicken. Adjust seasoning with salt and pepper. Add 2 tablespoons of butter to finish the sauce and stir in. Turn off the heat.

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BEST Red Wine Mushroom Sauce Recipe (Perfect for Steak!)

WEBAug 25, 2023 · Cook mushrooms down until they are half their original size. Reduce the temperature to medium and then add the red wine, broth, fresh thyme and garlic …

Rating: 5/5(5)

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Keto Recipe: Steak with Mushroom & Wine Sauce

WEBInstructions. Pat the steak dry with a paper towel. Season the steak generously with salt, then let it rest at room temperature for 40 minutes …

1. Pat the steak dry with a paper towel. Season the steak generously with salt, then let it rest at room temperature for 40 minutes or up to 2 hours.
2. Heat a medium stainless-steel or cast-iron skillet over high heat until very hot. Pat the steaks dry with paper towels again, then season the steaks with pepper.
3. Add half of the olive oil to the pan, then add the steak and sear until is nicely browned on the bottom, checking after 1 minute and searing up to 3 minutes. Repeat on the other side, then continue cooking the steak, flipping with tongs every 1 minute, until the internal temperature has reached 110°F (43°C) for rare, 120ºF (49°C) for medium-rare or 130°F (54°C) for medium (steak will continue to cook for a bit once removed), 6 to 10 minutes depending on thickness. Remove the steak from the skillet, tent loosely with foil, and let it rest for 10 minutes.
4. Meanwhile, make the mushroom red-wine sauce: Using the same skillet set over medium-high heat, add one-third of the butter, half of the shallot, and all of the mushrooms and cook, stirring occasionally, until the mushrooms have released their liquid and shallots are browned, 4 to 5 minutes. Add the red wine, then keep at a boil, stirring often until reduced and syrupy, 2 to 3 minutes. Add half of the broth and bring it to a boil, stirring often, until reduced by about one third. Remove the skillet from the heat and whisk in half of the remaining butter. Season the sauce with salt and pepper to taste.

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