I love wine in food as well.. You’re going to love it Elina! It was perfect! Should I add flour or corn starch to thicken? Sorry, I never made steaks before if you can’t tell. MyRecipes is a registered trademark of Meredith Corporation All Rights Reserved. This look so yummy. Your help would be much appreciated, thank you! Then tell us. Add steaks; cook 3 minutes on each side. (Trying to make this dairy free!) I hope you love this recipe . Thank you for sharing your feedback with us, Bobbie! The steak was like butter. Just salt & pepper? I am Natasha, the blogger behind Natasha's Kitchen (since 2009). – were all good friends. This article explains it really well: http://www.todayifoundout.com/index.php/2010/04/the-red-juice-in-raw-red-meat-is-not-blood/. Stir in onion and cook another 3 minutes. …thanks. Great recipe! 3.4 g Thanks . Let me know how you like the other recipes Stephanie! For example, he had one of the stated mushrooms, but they were imported from China, and looked very dried out. You’re so welcome, Jana. Any tips for doing this? Our steaks were thick so it was about 5-6 min for medium like you said. You’ll need just slightly less salt with regular beef broth. Add the garlic, stir, and cook for 2 minutes, then turn the heat up and carefully add the cauliflower mushroom and brandy. In fact, by keeping it refrigerated and then adding it directly to the hot pan, it will cause the meat muscle to tighten and to become tough. You want to use a non-stick heavy bottomed pan for best results. I hope you love the recipe! Cant wait to try this on the weekend, looks awesome. I made this recipe 2 times, and I substituted Coconut Cream instead of Heavy Whipping Cream. Can this be made in advance so I can just warm at last minute and serve. I’m so happy you enjoyed that, Mark. I haven’t tried. I have been a secret recipe stalker for years. Be the first on your block to be in the know. Let us know what you think. Place on a platter; keep warm. To serve, place steaks on a warm platter and spoon the sauce … Natasha, do you think this would be okay if I just omitted the milk? Hi Augustine, Great question! Oh my! It turned out awesome! I need to make this a few hours in advance and would like to reheat it in the oven. From chips and dip to one-bite apps, finger foods are the perfect way to kick off a party. Add 1 cup wine and 3/4 cup consommé; cook for 5 minutes, stirring frequently. Increase heat to high; cook wine mixture until reduced to 1/2 cup (about 5 minutes). It was perfect!! Remove from oven and cover with foil for 5 minutes. Thank you! The fresh thyme is a must! Use tongs to transfer steaks to the plate with mushrooms. Hello! Your email address will not be published. . The “Print” button doesn’t work on mobile nor desktop view. I didd not had beef broth, so I put water and non salt organic spices. I’m trying venison or elk instead of beef next time. Hello, this looks mouth-watering! made this for a late lunch/early dinner for my husband today and he said he has never tasted a sauce as good as thing in the most high end stake houses!! Or should I cut the strips into 2 pieces and cook them in the skillet, instead of the grill? A hearty red wine sauce reduction with sliced … Melt 1 1/2 teaspoons butter in a nonstick skillet over medium heat. The alcohol burns off during the reduction process. This filet mignon with wild mushroom sauce is an easy yet impressive main course made with tender beef and a boozy wild mushroom and truffle sauce. I read that I need to tie the filet to make sure it’s cooked well. This filet mignon with wild mushroom sauce is an easy yet impressive main course made with tender beef and a boozy wild mushroom and truffle sauce. I’ll try the sauce and let you all know the results. Season with salt and pepper, as desired. I had some thick filets (about 3 inches) so after searing both sides I threw my cast iron in the oven with the baked potatoes at 400 for 8 min. We aren’t a fan of Merlot on it’s own but if the sauce doesn’t taste too much like it. Press in garlic cloves then season with 1/4 tsp salt, 1/4 tsp pepper and 1 Tbsp fresh thyme. I just have a few questions – if I want to use another cut of meat, which would you suggest? Natasha does it play a roll what pan to use to cook this meal? Hi Sheila, that was our Staub pan and I have it listed on our Amazon shop page here. I’m glad to hear the recipe is such a hit. Perfect little recipe & it was fun watching you cook….thank you…, That is wonderful! I will be making more from your blog. This is such a good recipe how ever I do not use Barefoot merlot just because I don’t think is one to also drink. Can’t wait to surprise him with this thank you . I don’t usually leave comments after trying recipes, but I had to this time. If you will give this recipe a try, I hope you’ll love it too . Step 5: Plate the steak and spoon generous amounts of mushroom sauce over the top. Season with additional salt and pepper if desired, finish sauce by adding butter and stir till blended. Add beef broth and thyme to skillet, stirring until browned bits attached to bottom of pan are dissolved; bring to a boil. Last night I used an Immersion Circulator (Sous-Vide) to do the cooking of the meat. Absolutely delicious. I used bacon fat instead of olive oil and butter. Wow! 1 cauliflower mushroom or 3 ounces (85 g) oyster mushrooms*, Two (5-ounce) filet mignon, at room temperature, 1 tablespoon finely chopped fresh curly parsley, plus more for garnish, Sea salt, ground black pepper, and, if desired, pink peppercorns. I knew that with your recipes and directions it would turn out great. I’m so glad you enjoyed this recipe! 1. , I’m happy you enjoyed it! Thinner steaks will cook faster and thicker steaks can take longer. I think Costco pricing is probably better when they have it. Polenta? I’ll have to try that next time , This looks amazing. Fantastic, highly recommend trying with the circulator. Press in garlic cloves then season with 1/4 tsp salt, 1/4 tsp pepper and 1 Tbsp fresh thyme. My husband and I tried this recipe and we both agree it’s a keeper; going in our ‘family favorites’ collection of very special recipes. Thanks girl! In a large skillet over medium heat, add one tablespoon of butter and one tablespoon olive oil. Will do this recipe with all future steaks. It involves grilling our steaks on our Big Green Egg. Thanks for sharing your great review! I purchased it at Fred Meyer. For the wine, I used Cotes Du Rhone, which worked quite nicely. I like this recipe because it tasted great!!! Add mushroom mixture, cornstarch mixture, and dried thyme; bring to a boil, and cook 1 minute, stirring constantly. This looks so bomb. 6 oz each filet mignon steaks (about 1 1/2" thick), https://natashaskitchen.com/2015/05/29/grilled-garlic-cajun-shrimp-skewers/, http://www.thekitchn.com/how-to-season-a-cast-iron-skillet-cleaning-lessons-from-the-kitchn-107614, http://www.todayifoundout.com/index.php/2010/04/the-red-juice-in-raw-red-meat-is-not-blood/. Probably one of the best things I’ve ever eaten. Anna, thank you for such a great review, I’m so glad you liked it. That’s so great! Thank you so much for sharing your great review! At my house it takes me approximately 5 minutes to gather everyone around the table, lol. Add half of the shallots and saute until tender for a couple of minutes. Like 7-9 min each side? I am not going to let not having a truffle keep me from enjoying this dish. Thank you for guiding me to the best steak I’ve ever eaten! Hi Michelle, that is a great question and I will clarify that in the recipe. Hate tons of emails? I didn’t want to mess up such an expensive piece of meat. Do you think this is a better method? Hi Shauna, cutting them depends on the thickness of the steaks and without seeing them, it is difficult to make that recommendation. Hello! Hi Gerri, yes, once you click Jump to recipe that will take you towards the printable option highlighted in yellow. I will be using ghee instead of butter. Sear the edge of each steak by picking it up with tongs and rolling it around the pan. I only added a fresh sprig of thyme and rosemary while the cream was thickening and removed shortly after. That’s exactly what I did when I photographed this dish – it was about 4 hours later that we enjoyed it at my sisters house If keeping it longer than that, I would refrigerate before reheating. My husband is already making requests to make this recipe again for his family to try! Thank you so much for your advice! Cook another 2 min, stirring constantly until garlic is fragrant, then transfer the mushroom mixture to a plate. Definitely gonna be repeating this recipe VERY soon! Used rosemary olive oil, granulated garlic and dried thyme.