FILET MIGNON – 2 WAYS & MUSHROOM-WINE GRAVY

THIS IS THE PERFECT DINNER FOR AN ELEGANT DINNER PARTY!

4 filet mignons, 6 oz.to 8 oz. each

1 1/4 inches thick

1 bottle of Allegro Steak Marinade

(either original or hickory smoked)

BEST MARINADE!

Marinade the steaks in the Allegro inside a plastic bag for approximately 4 hours, turning once (in the refrigerator).  Let the steaks stand at room temperature for 20 minutes before grilling.  Prepare the grill for high heat grilling.  Cook 5 minutes on one side, and 5 minutes on the other side.  Close grill top as much as possible, this is for medium rare.  Let stand 5 minutes before cutting.

MUSHROOM-WINE GRAVY

1 pkg. baby Portobello mushrooms

2 shallots

2 T olive oil

1 T unsalted butter

1/2 C bottle prepared beef gravy mix

1/2 C white wine

Saute shallots in olive oil & butter for a few minutes, add sliced mushrooms.

Saute for 5 min.  Add gravy & wine, mix, simmer on low for 25-30 min.

SERVE AS GRAVY FOR FILETS!   FOR THE 2ND WAY, SERVE WITH PARSLEY BUTTER, RECIPE WITH HERB ROASTED FINGERLING POTATOES!

THIS IS MY FAVORITE GRAVY BASE:  FROM WILLIAMS-SONOMA, I STOCK UP ON IT, THEY ONLY SELL IT AROUND THANKSGIVING AND I USE IT ALL YEAR LONG, I USE IT FOR MEAT DISHES TOO!!  WHEN YOU MAKE GRAVY WITH IT, USE 1/3 PART BASE, 1/3 PART HALF & HALF, AND 1/3 PART WHITE WINE, PERFECT GRAVY!!

MY FAVORITE GRAVY BASE FROM WILLIAMS-SONOMA, STOCK UP!!

Advertisements
This entry was posted in ENTREES and tagged , , , . Bookmark the permalink.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s