Two traditional and natural partners of steaks are red wine and wild mushrooms, and this recipe combines them in a succulent way. I like the soft, mellow tones of Merlot, but you can use a more robust, fruity Cabernet Sauvignon, a spicy, complex Pinot Noir, or a peppery Zinfandel if you prefer. Likewise, you can vary the type of mushrooms to accompany the steak-it all depends on seasonal availability and your personal preference. A mixture of mushrooms will also work well. The main thing is that their meaty texture and earthy tones complement both the filets and the wine sauce. Serve with garlic mashed potatoes or spicy mashed potatoes if you wish.
- For the Merlot Sauce:
- 3 tablespoons light olive oil
- 2 garlic cloves, minced
- 1 onion, diced
- 1 small carrot, sliced
- 1 stalk celery, sliced
- 1 tablespoon tomato paste
- 2 cups good-quality Merlot wine
- 3 bay leaves
- Pinch of dried thyme
- 1/2 teaspoon black peppercorns
- 3 cups veal stock
- For the Steaks:
- 4 filet mignon steaks, 7 to 8 ounces each
- 3 tablespoons light olive oil
- For the Mushrooms:
- 2 tablespoons minced shallots
- 1 pound wild mushrooms, such as chanterelles, morels or porcini
- 2 tablespoons butter
- 1 tablespoon chopped fresh flat-leaf parsley
FOR THE SAUCE:
Heat the oil in a saucepan. Add the garlic, onions, carrots and celery, and sauté over medium heat for about 8 minutes, until the onions are lightly browned. Stir in the tomato paste and cook for about 2 minutes. Deglaze the pan with the wine and then stir in the bay leaves, thyme and peppercorns. Bring the sauce to a boil over medium-high heat and reduce by half. Add the stock and return to a boil. Lower the heat to a simmer and cook the sauce, stirring occasionally, for about 30 minutes, until reduced to about 2 cups of liquid. Strain through a fine mesh sieve into a clean saucepan and keep warm.
FOR THE STEAKS:
Season the steaks on both sides with salt and pepper. Heat the oil in a sauté pan, add the steaks to the hot pan, and sear over medium-high heat for about 6 minutes per side for medium-rare or about 7 minutes per side for medium. Remove the steaks from the pan and keep warm.
FOR THE MUSHROOMS:
Add the shallots and mushrooms to the same pan and sauté over medium-high heat for about 5 minutes, until lightly brown. Add the Merlot sauce and bring to a simmer. Reduce the liquid by half and stir in the butter until thoroughly incorporated. Add the parsley just before serving.
Place the steaks in the center of warm serving plates or shallow serving bowls and spoon the mushrooms and sauce over and around the filets. Serve immediately.
Recipe reprinted by permission of Harper Collins. All rights reserved.
nutrition information per serving
701 calories; 42g total fat; 139mg cholesterol; 193mg sodium; 13g carbohydrates; 3g fiber; 49g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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