FILET MIGNON IN ZINFANDEL MUSHROOM SAUCE

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  • FILET MIGNON IN ZINFANDEL MUSHROOM SAUCE

directions

  • 1

    Remove parsley leaves and chop

  • 2

    Set aside

  • 3

    Slice shallots

  • 4

    Wipe mushrooms clean with a damp paper towel

  • 5

    Melt 2 tablespoons butter in a large nonstick skillet over medium-high heat

  • 6

    Add shallots; toss for 2 minutes

  • 7

    Add mushrooms and saute until mushrooms are browned, about 10 minutes

  • 8

    Stir in flour

  • 9

    Add Zinfandel, Port, and broth

  • 10

    Boil until sauce thickens, stirring occasionally, about 10 minutes

  • 11

    Season with salt and pepper. Melt remaining 1 tablespoon butter in another heavy large skillet over medium-high heat

  • 12

    Add steak to skillet and cook to desired doneness, about 4 minutes per side for medium-rare

  • 13

    Transfer steak to plates; do not clean skillet

  • 14

    Add mushroom sauce to skillet; bring to simmer, scraping up any browned bits

  • 15

    Spoon mushroom sauce over steaks and serve sprinkled with parsley.

FILET MIGNON IN ZINFANDEL MUSHROOM SAUCE

ingredients

  • 3 sprigs Italian parsley
  • 2 large shallots
  • 1-1/2 pounds white button mushrooms
  • 3 tablespoons unsalted butter, divided use
  • 1 tablespoon flour
  • 1 cup Zinfandel
  • 1/2 cup ruby Port
  • 1/2 cup beef broth
  • 4 (6-ounce) filet mignons, 1-1/4 inches thick
  • Salt and pepper

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