19 Exotic Filet Mignon with mushrooms sauce delicious and easy to make.

Once you understand the essentials of cooking, it can be such a releasing as well as rewarding experience to create a just tasty meal or baked thing. The scents in your house and also the faces of individuals who you share it with are valuable. We hope this Filet Mignon with mushrooms sauce dish will certainly provide you some suggestion for you to end up being an extraordinary chef.

These seared filet mignon steaks are paired with a rich mushroom sauce that's sure to impress in this easy recipe for two. The original called for about a third of the liquid, but the sauce is so good that she always complained about not having enough to dip bread in. This luscious sauce adds complex flavor to fillet mignon, a mild-tasting cut.

You need beef tenderloin steaks.
You need bacon strips.
Provide salt.
Use pepper.
Use vegetable oil.
You need to prepare tooth sticks.
Prepare the sauce.
You need to prepare mushrooms.
Prepare onion.
Use red wine.
Prepare cream.
You need to prepare cornstarch.

Short Tips:

Salt is that the one of the key making the food’s flavor jump around on your tongue. Most of recipes you read will mention when you should add salt, but it is a good rule of thumb to add a minimum of a pinch or 2 after you start cooking and again at the very end. Your palate will be the ultimate guide here, so taste often.

Preheat oven at 350°F if available..
Get the steaks wrapped around with bacon. Like a ring around. Hold it with the tooth sticks.
Put a pan ( big enough for the four filets) on high flame. Add some oil and seal the filets for 40 seconds on each side..
Put salt and pepper on both sides of the filets and put them in an oven tray and into the oven. A secret for tender steaks is not to put salt until the very end or after they are sealed, salt makes meat hard. For meat lovers salt and pepper is just enough! :).
Meanwhile, on the same pan you just used, put the flame in high again, add some more oil and the chopped onion. Let it fry for about 20 seconds.
Add the wine to make a "déglacé". French for (unsticking the rests of a meal from its cooking recipient with a liquid; water, wine, lime, etc).
After one minute low the flame a little and add the mushrooms in thick slices or chunks. Let them cook for three minutes..
Add the cream, low the flame a little more, take the filets from the oven and put them into the sauce. Add also the juices from the meat. Let cook for one more minute and ready!! Serve and enjoy. A good purée is perfect for accompanying this delicious dish!.
Oops!! Don't forget to take the toothsticks out before you serve them! ;).

For me there's nothing like Filet Mignon cooked to perfection. And, to make it even better, we serve it with this classic, smooth sauce, full of character Let the filet mignon cook in the sauce, turning them periodically, for a few minutes. Plate the medallions with the mushrooms and the sauce on top. Prepare mushroom sauce: Melt butter in a nonstick skillet over medium heat. Keep track of this hearty steak dinner with a little help from the NuMi app!

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