Filet Mignon With Red Wine Mushrooms
A stylish mushroom-Bordeaux sauce makes filet mignon effortlessly French. With a fine cut of beef, the side dishes can be simple. A little crumbled blue cheese, garlic, and bacon bits, and ready-made mashed potatoes are good to go.
A stylish mushroom-Bordeaux sauce makes filet mignon effortlessly French. With a fine cut of beef, the side dishes can be simple. A little crumbled blue cheese, garlic, and bacon bits, and ready-made mashed potatoes are good to go.
Ingredients
4 (6-ounce) beef filets*, rinsed and patted dry
21/2 teaspoons Montreal steak seasoning, McCormick®
4 tablespoons butter
1/2 teaspoon crushed garlic, Christopher Ranch®
1 package (8-ounce) sliced brown mushrooms
1/2 cup frozen chopped onion, thawed, Ore-Ida®
1/2 cup red wine
1 cup low-sodium beef broth, Swanson®
1 packet (1-ounce) brown gravy mix, Knorr®
Directions
Preheat broiler. Line a heavy duty baking sheet with foil. Season filets with steak seasoning. Broil 6 to 8 inches from heat source for 5 minutes per side.
Meanwhile, in a large skillet over medium-high heat, melt butter and add garlic and mushrooms. Cook and stir for 8 to 10 minutes. Add onion, wine, and beef broth. Whisk in gravy mix and bring to a boil, stirring frequently. Reduce heat and simmer for 3 minutes, stirring occasionally. Serve filets hot with red wine mushrooms.
NOTE: If filets are more than 1/2-inch thick, butterfly them horizontally.
SERVING IDEA: Blue Cheese and Bacon Mashed Potatoes, Steamed frozen haricots verts
