FILET MIGNON SAUCE FORESTIÈRE RECIPES

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TOURNEDOS OF BEEF FORESTIERE RECIPE | FOOD NETWORK



Tournedos of Beef Forestiere Recipe | Food Network image

Provided by Food Network

Categories     main-dish

Yield 6 servings

Number Of Ingredients 18

1/3 cup red wine
2 tablespoons vegetable oil
1 tablespoon thyme, chopped
1 small onion, finely chopped
2 cloves garlic, minced
6 filet mignon
12 pearl onions, blanched
1/2 teaspoon salt
1/2 teaspoon pepper
2 ounces sliced bacon lardons
2 1/2 cups wild mushrooms
1/2 cup red wine
2 sprigs thyme
1 bay leaf
1 1/2 cups beef stock
1 tablespoon butter
1/4 teaspoon salt
1/4 teaspoon pepper

Steps:

  • Combine wine, oil, thyme, onion and garlic. Marinate steaks 30 minutes in baking dish. May refrigerate up to 1 day, bring to room temperature a 1/2 hour before cooking. Place steak in roasting pan, add onions and season to taste. Roast in a preheated 425 degree oven for 20 minutes. Reduce somewhat for an additional 10 to 15 minutes. Remove steaks and onions from pan and tent with foil. Save pan and meat juices.
  • For the Sauce Forestiere: In small skillet, cook bacon lardons on high until crisp and brown. Remove from pan. Drain all but 2 tablespoons fat. Use fat to cook mushrooms 3 to 5 minutes, stirring gently. Add to bacon. Meanwhile, bring wine, thyme and bay to boil and reduce to about 2 tablespoons.
  • Set roasting pan over medium-high burner. Pour in beef stock; mix with cooking scraps. Bring to boil and simmer 3 minutes to begin to thicken. Stir in wine glaze, butter, bacon, mushrooms, salt and pepper. Heat and remove bay leaf and thyme sprigs. Slice filets on the bias, sauce and garnish with onions. Serve with Chateau Potatoes, Creamed Carrots and Minted Green Pea Timbales (separate recipes).

FILET MIGNON WITH MUSHROOM RED WINE SAUCE RECIPE | KATIE ...



Filet Mignon with Mushroom Red Wine Sauce Recipe | Katie ... image

Provided by Katie Lee Biegel

Categories     main-dish

Total Time 50 minutes

Cook Time 30 minutes

Yield 2 servings

Number Of Ingredients 7

Two 1-inch-thick filet mignon steaks
Kosher salt and freshly ground black pepper
Kosher salt and freshly ground black pepper 
3 tablespoons unsalted butter
1 shallot, minced 
4 ounces sliced mixed mushrooms 
1 cup red wine 

Steps:

  • Generously season each side of the steaks with salt and pepper. Let stand at room temperature about 20 minutes before cooking.
  • In a cast-iron (or other heavy-duty) skillet, heat 1 tablespoon of the butter over medium heat. Add half of the shallots and saute until tender for a couple of minutes. Stir in the mushrooms and cook until the water has evaporated, about 5 minutes. Season with salt and pepper. Transfer the cooked mushrooms to a dish and set aside. Wipe the skillet clean.
  • Heat another tablespoon of butter over high heat in the skillet. It will bubble and foam, and after it stops, add the steaks. Sear on each side for about 4 minutes. Transfer to a plate and tent with foil.
  • Reduce the heat to medium high. Add the remaining shallots and saute for 1 to 2 minutes. Turn the flame off and add the wine. Turn the flame back on to high, bring to boil and let reduce by half. Whisk in the remaining tablespoon of butter. Stir in the reserved mushrooms.
  • Spoon the sauce over the steaks and serve.

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