Pan Seared Filet Mignon with Mushroom Red Wine Sauce and Blue Cheese
Ingredients
The filets
-
2
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
-
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 garnish
blue cheese (optional)
Instructions
- The night before, salt the filets and refrigerate them.
- Combine the wet ingredients for the sauce and refrigerate.
- Prepare the asparagus by trimming and lightly peeling, then refrigerate.
- Remove some mushrooms for later use and prepare the remaining mushrooms.
- About 40 minutes before cooking, take the filets out to come to room temperature.
- Preheat the oven to 375°F and prepare the skillets for cooking the filets and sauce.
- Pat the filets dry, season with oil, salt, and pepper, and sear in a hot skillet.
- Cook the filets for 3-4 minutes on one side, then flip and cook for another 2-3.5 minutes.
- Add butter on top of the filets and transfer to the oven to finish cooking.
- In another pan, sauté the mushrooms until browned, then add onions and garlic.
- Stir in the wet sauce ingredients and thyme, simmer until slightly thickened.
- Let the filets rest after removing from the oven.
- Microwave the asparagus, drain, and mix with butter, salt, and pepper.
- Plate the filets, top with sauce and mushrooms, serve with asparagus and optional garnishes.
Nutrition Facts (estimated)
Servings
2
Calories
680
Total fat
43g
Total carbohydrates
13g
Total protein
56g
Sodium
0mg
Cholesterol
0mg
You might also like