April 24, 2014

Fillet Mignon with Wine and Portobello Mushroom

Juicy and tasty!

servings: 4
time: 30 minutes

4 fillet mignon steaks
salt and pepper to taste
2 garlic cloves, mashed
1 tbs olive oil
½ onion, finely diced
1 cup Portobello mushrooms, diced
1 cup dry red wine
1 tbs. butter

1 – Season the steaks with salt, pepper and garlic, spreading the seasoning on both sides. Set aside.
2 – In a large skillet, heat oil and add the fillets (cook about 3 minutes each side).
3 – Remove from the pan and out into the oven (350°F ) for 12 to 15 minutes.
4 – Meanwhile, return the skillet to the heat, put a drizzle of olive oil and add the onions. Sauté until onions are almost translucent.
5 – Add the mushrooms with a pinch of salt and pepper. Mix well.
6 – When mushrooms are beginning to soften, add the wine, lower the heat to medium and cook until the drink evaporates almost completely.
7 – Add the butter, remove from heat and pour over the steaks.

Tips and Options
  • After baking the meat, remove from oven and cover lightly with foil, letting the meat rest for 10 minutes before serving. This will not only allows the meat to finish cooking, but will also retain all its juice, getting much more tender and flavorful.
  • As a side dish, mashed potatoes, green salad and/or some very tasty vegetable, such as this Sauteed Garlic Asparagus on the photo.
  • Instead of Portobello, use shiitake, white or cremini mushrooms.

Original recipe (in Portuguese): Medalhão ao Vinho e Portobello.

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