Pan Seared Filet Mignon with Mushroom Red Wine Sauce and Blue Cheese
Ingredients
The filets
-
2
pieces
8 ounce filets
-
1
tablespoon
oil or ghee
-
to taste
salt and pepper
Mushroom Red Wine Sauce
-
1 ½
tablespoons
olive oil
-
6
ounces
sliced mushrooms
-
2
tablespoons
minced onion or shallot
-
1
clove
garlic, pressed or minced
-
¾
cup
beef broth
-
¼
cup
dry red wine
-
1
tablespoon
tomato paste
-
2
teaspoons
Worcestershire sauce
-
1
teaspoon
red wine vinegar
-
several sprigs
fresh thyme
-
2
tablespoons
butter or ghee
Asparagus
-
8
ounces
asparagus
-
2
teaspoons
butter or ghee
-
to taste
salt and pepper
-
2
wedges
lemon (optional)
-
to taste
blue cheese (optional to garnish)
Instructions
- The night before, salt the filets, cover them, and refrigerate.
- Combine the wet ingredients for the sauce and refrigerate.
- Prepare the asparagus by trimming and peeling the lower half, then refrigerate.
- Remove some mushrooms for another use and cut the remaining in half.
- About 40 minutes before cooking, remove the filets from the fridge to come to temperature.
- Preheat the oven to 375°F and heat an iron skillet for the meat and a large pan for the sauce.
- Pat the filets dry, brush with olive oil, and season with salt and pepper.
- Sear the filets in the skillet for 3-4 minutes on one side, then flip and cook for another 2-3.5 minutes.
- Add a pat of butter on top of each filet and transfer to the oven to finish cooking.
- In the other pan, heat olive oil, cook the mushrooms until browned, then add onion and garlic.
- Stir in the wet sauce ingredients and thyme, simmer for about 5 minutes until thickened.
- Remove the filets from the oven, cover with foil, and let rest for 10 minutes.
- Microwave the asparagus with water for about 3 minutes, then mix with butter and season.
- Plate the filets, spoon sauce over them, and serve with asparagus, lemon wedges, and blue cheese.
Nutrition Facts (estimated)
Servings
2
Calories
680
Total fat
43g
Total carbohydrates
13g
Total protein
56g
Sodium
mg
Cholesterol
mg
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