This was really delicious.The most time consuming part was making the reduction. Someone please tell me there is an easier way to do that!? Also, I used cuts of London Broil instead mignon because Harris Teeter had a ridiculously awesome BOGO sale the other day and I couldn’t pass it up, but ideally the filet would work best.
I pan-seared the meat and served it atop wilted spinach with mushrooms and caramelized onions, and of course, the wine glaze. It was pretty awesome. I apologize now about the pictures. It was too dark by dinnertime to take any decent pictures and most of the meal was eaten, so there’s no spinach to show how beautiful the plate really was (hence the peas), and what’s left over of the filets is more crazy-medallion-like slices. So…just use your imagination
Beef Filet with Red Wine Mushroom Sauce
4 (5-7 oz.) filet steaks
salt & pepper
1 medium onion, sliced thinly
8 oz. mushrooms, sliced (any kind or blend)
1 clove garlic, minced
4 T EVOO, divided
1 tsp thyme
2 bay leaves
3 cups red wine
2 cups beef broth
12 oz. baby spinach leaves
1. salt and pepper your filets and set aside.
2. Heat large skillet and put in 2 T EVOO. Saute garlic and onion for about 3 minutes.
3. Add the red wine, thyme, and bay leaves. Bring to a simmer over high heat. reduce heat to medium-low and simmer for at least 30 minutes, or until liquid has reduces and resembles a glaze.
4. Add the beef broth/stock and bring back to a boil. Simmer for another 30 minutes, until the liquid reduces again by at least half.
5. Season the mushrooms with salt and pepper and add them to the sauce. This will only take a few minutes to cook them down.
6. Strain and reserve the sauce from the mushrooms, onions, and herbs. Keep it all for serving.
7. Heat up a heavy skillet with 1 T EVOO and sear all sides of the filets. This should be about 4 minutes per side, until the steaks are golden brown.
8. Pour the sauce over the meat and deglaze the pan while the filets are finishing up. Then remove the steaks and let rest. Let the sauce continue simmering.
9. Heat 1 T EVOO in another skillet and wilt the spinach; about 3 minutes.
10. Plate some spinach, top it with a filet and some mushrooms and caramelized onions. Spoon some of the glaze over the top and around the plate.