Friday, August 3, 2018

Filet Mignon with Portobello Mushroom Sauce

My passion for portobellos prevails, this time taking me in the direction of a taste-tempting mushroom sauce to top a fillet. This relatively easy, on the table in 45 minutes, company-worthy dish is certain to dazzle. Considering how impressive it is, you will not believe the ease. This is something I doubtless could consume once a week with no problem. If you often struggle to find recipes that make dinner for two, this one is perfect and mighty impressive. I just made one filet for myself, kept the sauce as is, and used it to top a baked potato for dinner the following day.
Filet Mignon with Portobello Mushroom Sauce
Adapted from

1 slice bacon
1 garlic clove, mashed to a paste
1-1/2 tablespoons unsalted butter
1/4 pound
Melissa’s portobello mushrooms, cleaned and sliced thin
2 tablespoons cognac
2 tablespoons water
2 teaspoons fresh lemon juice
1 teaspoon Worcestershire sauce
1 tablespoon minced fresh parsley leaves
1/3 cup heavy cream
2 filet Mignon, each about 1-inch thick

In a
9-inch sauté pan, cook bacon over moderate heat until crisp; drain on paper towels. Crumble and reserve. Wipe skillet clean.

In same skillet cook garlic in 1 tablespoon butter over moderately low heat, stirring, until softened. Add mushrooms, salt, and pepper to taste, and cook over moderate heat, stirring, until liquid from mushrooms starts
to evaporate. Start in cognac and boil until nearly evaporated. Stir in water, lemon juice, and Worcestershire sauce, and boil until sauce is slightly thickened. Stir in heavy cream; heat through. Transfer sauce to a small saucepan and stir in reserved bacon and parsley. Keep warm while you make the steaks.

Pat filets dry with paper towels, and sprinkle with salt and pepper to taste. In skillet, heat remaining 1/2 tablespoon butter over moderately high heat until foam begins to subside and sauté filets four minutes per side for medium rare meat (I did mine five minutes per side). Divide filets between two plates and top with sauce. Heaven!

Coffee-Rubbed Filet Mignon is yet another delicious filet-based dinner for two.

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imsovintage said...

Love your recipes!! But I sure wish we could Pin them! Any chance of you putting a link in your pictures?

Pattie @ Olla-Podrida said...

Hi Jan! You can pin them. Just a bit above your comment you will see a variety of icons, one of which is the “P“ for Pinterest. I also have loads of Olla-Podrida boards on Pinterest with all of these recipes already pinned, and you can pin directly from there.

Joanne said...

Wow! This looks amazing! We love filet and I just love mushrooms. Pinned.

sandy said...

I'm not a big steak person but Mike is - I will put this on my FB so he can see it!!

Louca por porcelana said...


Amy -The Speedy Spatula said...

I'm coming over from Full Plate Thursday and couldn't resist checking this recipe out! It looks so wonderful and delicious - my family will love this one!

Miz Helen said...

Your post is featured on Full Plate Thursday this week plus I have it on my Whats For Dinner Next Week on Saturday night. Thanks so much for sharing your talent with us and have a wonderful week!
Miz Helen