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Filet Mignon With Wild Mushroom Sauce

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Filet mignon: it’s one of the most respected and classy dishes you could ever make for someone in your own home. However, there’s a huge difference between cooking a good steak, and cooking a bad one, and you’d be surprised how easy you can overcook something that’s meant to be so delicious and perfect.

But that’s where Chef Vanessa Cantave comes in. If you’re preparing to make the perfect romantic dinner for the love of your life, you better thank this talented lady for coming up with a recipe that turns out to be surprisingly simple, but looks incredible when it’s all finished up!

This meal might sound and look impressive, but believe us when we say it is possible to make on your own. You don’t need the world’s fanciest kitchen to pull this beautiful recipe off, but when you’re finished up and plating it all for a beautiful presentation, your dinner date will seriously be falling in love with your culinary talents!

Thumbnail Credit: Facebook / Platos Restaurant & Bar

Please SHARE if you think could eat this steak dinner every single day of your life!

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Cook: 20 min

Prep: 20 min

Serves: 4

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Ingredients


  • 4 6-8 oz.

    Filet mignon medallions

  • 2 TBS

    High heat oil such as grapeseed oil


  • Dash

    Kosher salt

  • Dash

    Black pepper

  • FOR

    MUSHROOM SAUCE

  • 1 TBS

    Butter

  • 1 TBS

    Flour

  • 1 QT

    Mushroom or beef broth


  • 2 Cups

    Assorted fresh mushrooms, sliced

Instructions

  • Preheat oven to 425 degrees.
  • Preheat a sauté pan or with the grapeseed oil until the oil just begins to smoke (smokepoint).
  • Season the beef with salt and pepper and tie (if necessary).

  • Sear the steak on all sides and finish in the oven until desired doneness (about 5-7 minutes for medium-rare).
  • If preparing a whole tenderloin, allow the meat to rest for 5 minutes before slicing.
  • To prepare the mushroom sauce: begin with a classic béchamel.
  • Melt the butter over medium-high heat in a saucepan and add the flour.
  • Allow the mixture to cook and foam for 2-3 minutes, before adding the mushroom broth.
  • Add the broth slowly and whisk the entire time.
  • Mixture will become thick. Add salt and pepper to taste.

  • Saute the mushrooms over high heat for 4-6 minutes. Add to the mushroom béchamel sauce.

Present the steak with mushroom sauce and try not to eat the whole thing in one bite!

And please SHARE this amazing recipe on your Facebook!

Filet Mignon With Wild Mushroom Sauce
20 minutes
20 minutes
40 minutes
Serves 4
//www.littlethings.com/app/uploads/2017/02/nbnvbnfgnfgngf-850×416.jpg
Filet mignon medallions
High heat oil such as grapeseed oil

Kosher salt
Black pepper
MUSHROOM SAUCE
Butter
Flour
Mushroom or beef broth

Assorted fresh mushrooms, sliced

Preheat oven to 425 degrees.
Preheat a sauté pan or with the grapeseed oil until the oil just begins to smoke (smokepoint).
Season the beef with salt and pepper and tie (if necessary).

Sear the steak on all sides and finish in the oven until desired doneness (about 5-7 minutes for medium-rare).
If preparing a whole tenderloin, allow the meat to rest for 5 minutes before slicing.
To prepare the mushroom sauce: begin with a classic béchamel.
Melt the butter over medium-high heat in a saucepan and add the flour.
Allow the mixture to cook and foam for 2-3 minutes, before adding the mushroom broth.
Add the broth slowly and whisk the entire time.
Mixture will become thick. Add salt and pepper to taste.

Saute the mushrooms over high heat for 4-6 minutes. Add to the mushroom béchamel sauce.




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