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Filet Mignon w/ Red Wine Mushrooms




Source of Recipe


Sandra Lee


Recipe Introduction


A stylish mushroom-Bordeaux sauce makes filet mignon effortlessly French. With a fine cut of beef, the side dishes can be simple. A little crumbled blue cheese, garlic, and bacon bits, and ready-made mashed potatoes are good to go.


List of Ingredients






4 (6-ounce) beef filets*, rinsed and patted dry

21/2 teaspoons Montreal steak seasoning, McCormick®

4 tablespoons butter

1/2 teaspoon crushed garlic, Christopher Ranch®

1 package (8-ounce) sliced brown mushrooms

1/2 cup frozen chopped onion, thawed, Ore-Ida®

1/2 cup red wine

1 cup low-sodium beef broth, Swanson®

1 packet (1-ounce) brown gravy mix, Knorr®


Recipe





Preheat broiler. Line a heavy duty baking sheet with foil. Season filets with steak seasoning. Broil 6 to 8 inches from heat source for 5 minutes per side.

Meanwhile, in a large skillet over medium-high heat, melt butter and add garlic and mushrooms. Cook and stir for 8 to 10 minutes. Add onion, wine, and beef broth. Whisk in gravy mix and bring to a boil, stirring frequently. Reduce heat and simmer for 3 minutes, stirring occasionally. Serve filets hot with red wine mushrooms.

SERVES 4
20 Minutes start to finish.

NOTE: If filets are more than 1/2-inch thick, butterfly them horizontally.