Filet Mignon in a Mushroom Sauce with Mashed Potatoes

What’s better than filet mignon topped with a red wine portobello mushroom sauce, with a side of creamy mashed potatoes? In the winter, nothing – that’s a quintessential comfort food dish!

In our red wine Portobello mushroom sauce, we used Fat Bastard Syrah as the red wine in our recipe. This ruby coloured wine from France has a fruity core, with an aftertaste of spice, and berry aroma. You don’t need a stronger wine than this for our mushroom sauce recipe. The filet mignon is the main focal point of the dish; the sauce is used to enhance the flavour of the meat. That being said, after you use the Fat Bastard Syrah in your sauce, you can polish off this bottle with your meal, which pairs well with grilled meats.

Filet Mignon in a Mushroom Sauce with Mashed Potatoes

Filet Mignon in a Mushroom Sauce with Mashed Potatoes

And if you have a lot of leftover sauce and it’s thick and cream, you can reduce it with more cooking cream and make it into a creamy mushroom sauce for pasta. Honestly, we do this all the time and it makes one meal into two! Simply top your pasta with plenty of parmigiano, green onions, Italian parsley and crispy prosciutto before serving, we can never get enough of these two dishes.

Creamy Mushroom Pasta with Crispy Prosciutto

Creamy Mushroom Pasta with Crispy Prosciutto

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Filet Mignon in a Mushroom Sauce with Mashed Potatoes

  • Prep time:
  • Cook time:
  • Total time:
  • Yield: 4
  • Difficulty: easy
  • Recipe type: Main

Ingredients:

  • MASHED POTATOES:
  • 2 lb Yukon Gold potatoes, quartered
  • ¼ cup salted butter
  • ¼ cup cooking cream, warmed
  • 1 green onion, chopped
  • 2 garlic cloves, minced
  • Salt and pepper
  • Italian parsley, to garnish
  • Prosciutto, to garnish (optional)
  • FILET MIGNON IN A MUSHROOM SAUCE:
  • Salted butter
  • Extra virgin olive oil
  • 453g Portobello mushrooms
  • 3 shallots, finely diced
  • 4 garlic cloves, minced
  • 3 tbsp fresh thyme
  • 4 filet mignon steaks
  • Montreal steak spice
  • ½ cup red wine (Fat Bastard Syrah)
  • 1 ½ cups beef broth
  • ½ cup cooking cream
  • ¼ cup Italian parsley
  • Salt and pepper

Directions:

  1. MASHED POTATOES: Boil potatoes in water that has been seasoned with salt. Bring to a boil and simmer until tender, about 20 minutes
  2. Drain and let cool enough to handle – peel potatoes (we don’t, but peeling them makes your mashed potatoes creamier)
  3. Return potatoes to pot and add warmed cream, and butter, mash and warm through. Season with green onions, salt and pepper
  4. Garnish with Italian parsley
  5. We like to fry some prosciutto and garnish the potatoes with crispy prosciutto (optional)
  6. FILET MIGNON IN A MUSHROOM SAUCE: Cook mushrooms on medium-high heat for 5 minutes in the butter and olive oil. Add onion and cook for an additional 3 minutes
  7. Add minced garlic, fresh thyme, and salt and pepper. Cook for an additional 2 minutes on medium heat, stirring constantly. Set aside
  8. Season steaks with Montreal steak spice and cook steaks with butter on medium-high heat for 4 minutes for medium rare, turning only once
  9. In a small pot add the red wine (Fat Bastard Syrah) and boil until reduced by half, approximately 3-5 minutes. Add the beef broth and boil until ⅔ cup of the mixture remains, approximately 6-7 minutes
  10. Add cooking cream and allow to boil until sauce thickens, approximately 2 minutes
  11. NOTE: If the sauce is not thickening, in a separate pot make a roux with ¼ cup butter and all purpose flour and add it to the sauce, whisking constantly until it has dissolved
  12. Add mushrooms back to the pan, and season sauce with salt and pepper
  13. Top each filet mignon with the mushroom sauce and Italian parsley, and serve with a scoop of mashed potatoes

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1 comment

  1. ptit' soeur December 21, 2016 at 12:35 pm Reply

    oh babyy

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