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Entries in La Creuset (1)

Friday
Sep072012

Filet Mignon with Mushroom Wine Sauce

This is a super easy recipe that you can use to impress whoever you're cooking for. Other than the steaks and mushrooms, you will probably have everything else in your pantry. And start to finish it only takes about 25 minutes. I enjoyed making use of my new La Creuset cast iron pot that I got for my birthday. Isn't it purty? Made cooking the steaks on the stove really simple and evenly cooked. If you are using a cast-iron pot for this recipe, heat it up on medium for a few minutes with some olive oil, then keep on medium to cook the meat. The cast-iron holds and distributes heat well so if you put on high you'll overcook the outside.

I paired the main with an endive, goat cheese and walnut salad and some home made garlic bread. Rice or potatoes would be good for soaking up the wine sauce.

Adapted from Cooking Light

Ingredients

1/2 cup beef broth

1/4 cup water

2 teaspoons all-purpose flour

3/4 teaspoon Dijon mustard

1/2 teaspoon bottled minced garlic

1/4 teaspoon salt

1/8 teaspoon black pepper

Olive Oil

2 Filet Mignon steaks

1-2 cups sliced mushrooms

1/2 cup sweet Marsala (I just added a teaspoon of sugar to regular Marsala)

Preparation

Heat a large cast-iron skillet over high heat.

Combine first 7 ingredients in a bowl.

Drizzle olive oil in pot and let heat up. Add steaks to pan; cook 5 minutes on each side or until desired degree of doneness (130-135 for medium rare). Remove steaks from pan. Add mushrooms to pan, and cook 5 minutes or until lightly browned. Remove mushrooms from pan. Remove pan from heat; add Marsala, scraping the pan to loosen browned bits. Reduce heat to medium. Return pan to heat. Add broth mixture to pan; bring to a boil. Cook for a few minutes, stirring frequently. Stir in mushrooms. Spoon mushrooms and sauce over steaks and serve. Sauce will thicken to gravy as it sits.