I made this recipe for the first time back in May. I found this on Epicurious. I was drooling at my desk just reading the recipe. I couldn’t wait to buy the ingredients and get busy cooking it. Needless to say it was a success and it’s now one of my favorite dishes. When I made the filets and gravy last time – I incurred some collateral damage. Somehow, when I was taking the steaks out of the oven, a seemingly easy task, I burned my left arm. I medermaed the heck out of it but I still have a scar. However, if you don’t burn yourself like I did, you’ll end up with a delicious meal.
Filet Mignon with Rosemary and Mushroom Gravy
Ingredients
- Filet Mignon with Rosemary and Mushroom Gravy Recipe
- Ingredients
- Vegetable oil cooking spray
- 2 (8-ounce) filet mignon steaks
- Kosher salt and freshly ground black pepper
- 3 tablespoons olive oil
- 2 tablespoons olive oil
- 2 large or 4 small shallots, minced
- 2 cups (about 5 ounces) assorted mushrooms, such as cremini, shiitake and button, coarsely chopped
- Kosher salt and freshly ground black pepper
- 1/2 cup dry Marsala wine
- 1 1/2 cups low-sodium beef broth
- 1 1/2 tablespoons chopped fresh rosemary leaves
- 1 1/2 tablespoons all-purpose flour
- 3 tablespoons unsalted butter, at room temperature
For the Steaks
For the Gravy
Instructions
- Put an oven rack in the center of the oven.
- Preheat the oven to 400 degrees F.
- Spray a small baking sheet with vegetable oil cooking spray.
- Season the steaks with salt and pepper, to taste.
- In a large skillet, heat the oil over medium-high heat.
- Add the steaks and brown on all sides, about 4 minutes.
- Transfer to the prepared baking sheet and bake for 10 minutes for medium-rare doneness.
- Let the steaks rest for 5 minutes on a cutting board.
- In the same skillet used for the steak, heat 2 tablespoons of oil over medium-high heat.
- Add the shallots and mushrooms and season with salt and pepper, to taste.
- Cook until the shallots are soft, about 5 minutes.
- Add the wine and scrape up the brown bits that stick to the bottom of the pan with a wooden spoon.
- Cook until most of the liquid has evaporated, about 2 minutes.
- Stir in the beef broth and rosemary.
- Whisk in the flour until smooth. Bring the mixture to a boil.
- Reduce the heat to a simmer and cook, stirring occasionally, until half of the liquid has evaporated and the sauce has thickened slightly, about 10 minutes.
- Remove the pan from the heat and stir in the butter until smooth. Season with salt and pepper, to taste.
For the Steak
For the Gravy
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