Filets Mignons with Mushrooms
By America's Test KitchenPublished on December 13, 2013
Time
30 minutes
Yield
Serves 4
Ingredients
4 (6- to 8-ounce) center-cut filets mignons, trimmedSalt and pepper 3 tablespoons vegetable oil 1 pound cremini mushrooms, trimmed and quartered1 shallot, minced2 garlic cloves, minced1 teaspoon minced fresh thyme ½ cup Marsala 2 teaspoons Worcestershire sauce 2 teaspoons lemon juice
Instructions
- Pat steaks dry with paper towels and season with salt and pepper. Heat 2 tablespoons oil in 12-inch skillet over medium-high heat until just smoking. Add steaks and cook until well browned and meat registers 125 degrees, about 6 minutes per side. Transfer steaks to platter and tent loosely with aluminum foil.
- Heat remaining 1 tablespoon oil in now-empty skillet over medium heat until shimmering. Add mushrooms, 1/4 teaspoon salt, and 1/4 teaspoon pepper, cover, and cook until mushrooms release their juice, about 5 minutes. Uncover, increase heat to medium-high, and cook until moisture has evaporated and mushrooms are brown, about 5 minutes. Add shallot, garlic, and thyme and cook until fragrant, about 1 minute.
- Stir in Marsala and Worcestershire, scraping up any browned bits, and cook until reduced by half, 3 to 5 minutes. Add lemon juice and any accumulated meat juices from platter. Season with salt and pepper to taste. Spoon sauce over steaks and serve.
Time
30 minutesYield
Serves 4Ingredients
4 (6- to 8-ounce) center-cut filets mignons, trimmed
Salt and pepper
3 tablespoons vegetable oil
1 pound cremini mushrooms, trimmed and quartered
1 shallot, minced
2 garlic cloves, minced
1 teaspoon minced fresh thyme
½ cup Marsala
2 teaspoons Worcestershire sauce
2 teaspoons lemon juice
Ingredients
4 (6- to 8-ounce) center-cut filets mignons, trimmed
Salt and pepper
3 tablespoons vegetable oil
1 pound cremini mushrooms, trimmed and quartered
1 shallot, minced
2 garlic cloves, minced
1 teaspoon minced fresh thyme
½ cup Marsala
2 teaspoons Worcestershire sauce
2 teaspoons lemon juice
Ingredients
4 (6- to 8-ounce) center-cut filets mignons, trimmed
Salt and pepper
3 tablespoons vegetable oil
1 pound cremini mushrooms, trimmed and quartered
1 shallot, minced
2 garlic cloves, minced
1 teaspoon minced fresh thyme
½ cup Marsala
2 teaspoons Worcestershire sauce
2 teaspoons lemon juice
Why This Recipe Works
Covering the mushrooms speeds up the cooking time.
Instructions
- Pat steaks dry with paper towels and season with salt and pepper. Heat 2 tablespoons oil in 12-inch skillet over medium-high heat until just smoking. Add steaks and cook until well browned and meat registers 125 degrees, about 6 minutes per side. Transfer steaks to platter and tent loosely with aluminum foil.
- Heat remaining 1 tablespoon oil in now-empty skillet over medium heat until shimmering. Add mushrooms, 1/4 teaspoon salt, and 1/4 teaspoon pepper, cover, and cook until mushrooms release their juice, about 5 minutes. Uncover, increase heat to medium-high, and cook until moisture has evaporated and mushrooms are brown, about 5 minutes. Add shallot, garlic, and thyme and cook until fragrant, about 1 minute.
- Stir in Marsala and Worcestershire, scraping up any browned bits, and cook until reduced by half, 3 to 5 minutes. Add lemon juice and any accumulated meat juices from platter. Season with salt and pepper to taste. Spoon sauce over steaks and serve.
Gift This Recipe
Enjoyed this dish? Let others know by sharing it as a gift recipe.
Appears In
Key Equipment
Keep Exploring
My Rating
This is a members' feature.
0 Comments