Filet-Mignon

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

Yield: 2 servings

Ingredients

  • Filet Mignon with Rosemary and Mushroom Gravy Recipe
  • Ingredients
  • For the Steaks
  • Vegetable oil cooking spray
  • 2 (8-ounce) filet mignon steaks
  • Kosher salt and freshly ground black pepper
  • 3 tablespoons olive oil
  • For the Gravy
  • 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

Instructions

    For the Steak
  1. Put an oven rack in the center of the oven.
  2. Preheat the oven to 400 degrees F.
  3. Spray a small baking sheet with vegetable oil cooking spray.
  4. Season the steaks with salt and pepper, to taste.
  5. In a large skillet, heat the oil over medium-high heat.
  6. Add the steaks and brown on all sides, about 4 minutes.
  7. Transfer to the prepared baking sheet and bake for 10 minutes for medium-rare doneness.
  8. Let the steaks rest for 5 minutes on a cutting board.
  9. For the Gravy
  10. In the same skillet used for the steak, heat 2 tablespoons of oil over medium-high heat.
  11. Add the shallots and mushrooms and season with salt and pepper, to taste.
  12. Cook until the shallots are soft, about 5 minutes.
  13. Add the wine and scrape up the brown bits that stick to the bottom of the pan with a wooden spoon.
  14. Cook until most of the liquid has evaporated, about 2 minutes.
  15. Stir in the beef broth and rosemary.
  16. Whisk in the flour until smooth. Bring the mixture to a boil.
  17. 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.
  18. Remove the pan from the heat and stir in the butter until smooth. Season with salt and pepper, to taste.
Schema/Recipe SEO Data Markup by Yummly Rich Recipes
https://www.measuringcupsoptional.com/filet-mignon-with-rosemary-and-mushroom-gravy/