Teresa's Recipes
Filet de Boeuf aux Champignons
Indulge in the rich, velvety flavors of this classic French dish, Filet de Boeuf aux Champignons. Tender filet mignon is seared to perfection and then enveloped in a luscious, creamy mushroom sauce that boasts the aromatic notes of garlic and shallots. This dish has a storied past, often gracing the tables of French bistros where culinary artistry meets comfort. Serve it with a side of buttery mashed potatoes or a fresh green salad for an unforgettable dining experience.
Ingredients
- 2 (6-8 oz each) Filet mignon
- 2 tablespoons Olive oil
- to taste Salt
- to taste Black pepper
- 1, finely chopped Shallot
- 2 cloves, minced Garlic
- 8 oz, sliced (such as cremini or button mushrooms) Mushrooms
- 1/2 cup Dry white wine
- 1 cup Heavy cream
- 2 tablespoons Unsalted butter
- 2 tablespoons, chopped (for garnish) Fresh parsley
Dietary Notes
- Servings: 2
- Dish Type: Main Course
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Calories: 650
- Fat: 45g
- Carbs: 7g
- Protein: 50g
- Sodium: 600mg
- Sugar: 2g
Instructions
- Season the filet mignon generously with salt and black pepper on both sides.
- In a large skillet, heat the olive oil over medium-high heat until shimmering.
- Carefully add the filet mignon to the skillet and sear for about 4 minutes on each side for medium-rare, or until desired doneness is reached. Remove the steak from the skillet and set aside to rest.
- In the same skillet, add the chopped shallot and minced garlic, sautéing for about 1 minute until fragrant.
- Add the sliced mushrooms to the skillet and cook until they are softened and browned, approximately 5 minutes.
- Pour in the dry white wine, scraping any browned bits from the bottom of the skillet. Allow the wine to reduce by half, which should take about 3 minutes.
- Stir in the heavy cream and add the unsalted butter, cooking the sauce until it thickens slightly, about 5 minutes.
- Return the filet mignon to the skillet, spooning the sauce over the top, and heat through for an additional 2 minutes.
- Garnish with freshly chopped parsley before serving.
Tips
- For a deeper flavor, consider marinating the filet mignon in olive oil, garlic, and herbs for a few hours before cooking.
- Pair this dish with a glass of the dry white wine used in the sauce for a harmonious dining experience.
- Feel free to add a splash of Dijon mustard to the sauce for an extra layer of flavor.