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Filet Mignon with a red wine mushroom sauce

Filet Mignon with a red wine mushroom sauce

The leanest & most tender steak of them all. Treat yourself with a Triple C filet dinner that will simply melt in your mouth. 

Ingredients: 

  • 2 tbsp butter 
  • 1/2 lb shiitaki mushrooms, stemmed & halved. 
  • 3 shallots, minced 
  • 3 garlic cloves, minced 
  • A few springs of fresh thyme. 
  • 1-2 Triple C Filet Mignon Steaks 
  • 1/2 cup dry red wine, I used a Red Zinfandel 
  • 1 cup beef broth
  • 1/2 cup heavy cream 
  • 1/2 cup whipping cream
  • Crushed black pepper 
  • Salty Acres chili lime sea salt 

Preparation: 

  • In a cast iron pan heat up 1 tbs butter & add Shiitaki mushrooms. Cook for about 5-7 minutes until they have softened. Add shallots and cook for about 4 minutes.
  • Add Garlic & thyme springs. Sprinkle with salt & pepper. Cook until fragrant.
  • Set mushrooms aside in a bowl. 
  • Salt & pepper Filet Mignon & place in the same pan over medium to high heat. Add 1 tbs. butter & sear steaks 3-5 minutes on each side. I like to use the keep flipping technique on these beauties until i reach an internal temperature of 130°.  Remove from heat & let rest for 5-8 minutes 
  • In the same pan over medium heat. Add 1/2 c. Red wine and boil for about 2-4 minutes. Add 1 c. beef broth & boil for another 5ish minutes. 
  • Add 1/2 c. cream & stir. Boil until the sauce is thickened.
  • Add mushrooms back into sauce & mix. 
  • To serve pour mushroom sauce over steaks & enjoy this silky, buttery little slice of heaven.  

Pair with your favorite glass of red wine, rosemary potatoes & balsamic asparagus to complete your perfect plate. 

 

Thank you for sharing your Triple C Inspired meals with us. 

Made with love, by Corie. 

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