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Thursday, February 12, 2009

Dreamy Filet Mignon

Last night I set out to make Food Network Star’s No Nightmare Beef Wellington. I am always trying to learn new things in the kitchen and expand my repertoire, and Beef Wellington is something I have yet to try. As the title implies, this particular recipe is a simplified Beef Wellington version that’s actually made with individual fillets. Great, I thought. I had some beautiful fillets in the fridge, and a package of button mushrooms, so I set out to learn something new. I don’t get a lot of opportunity to work with steaks because my husband loves to man the grill. But this recipe calls for baking the steaks for 15 minutes after a quick sear (using the same pan, which is always key in my kitchen… less mess, less stress). I thought, how easy!... and it was. The steaks turned out delicious. I highly recommend this recipe as a quick and easy preparation for filet mignon.

The Food Network recipe called for topping the beef with Duxelles, which is a mushroom pate, and then drizzling the plate with red wine sauce. (This was, after all, a variation of the ever-fussy Beef Wellington). As I am always trying to make recipes more accessible, sensible, time efficient and use less dishes (less to clean!) I combined the mushroom and wine accents, left out the pate (and the ever-fussy puff pastry), and made a delicious mushroom and red wine gravy to top the steaks. It was unbelievably good. I even used the leftover gravy sauce to make mushroom omelets this morning, making two delicious meals for the low-effort of one. Not only was it not a nightmare, it was dreamy.


Dreamy Filet Mignon with Red Wine Mushroom Sauce


  • 4 8-oz. Filet mignons
  • 2 tablespoons McCormick Steak Seasoning (Or and equal combination of rock salt, cracked black pepper, garlic powder and paprika)
  • 1 tablespoon olive oil



  1. Remove all moisture from beef with paper towels. Rub steaks with seasoning. 
  2. Heat oil in pan on stove and over medium-high heat, sear steaks for one and a half minutes on each side. 
  3. Transfer pan to 375 degree F (185 degree C) preheated oven, and continue to cook 15 minutes more for medium steaks (25 for well done).


Mushroom sauce recipe

  • 3/4 cup dry red wine
  • 3/4 cup balsamic vinegar
  • 1/4 cup sugar
  • 2 teaspoons thyme
  • dash of salt and pepper
  • 1 package button mushrooms, finely chopped
  • 2 green onions, finely chopped
  • 3 tablespoons butter


  1. Melt butter in saucepan. Season with salt and pepper. Add onions and mushrooms, and cook over medium-low heat, stirring frequently, until softened. 
  2. Add remaining ingredients, increase heat to medium-high, and continue to cook for 20 minutes, stirring occasionally, until some liquid evaporates and a slight gravy consistency is formed.


Morning After Mushroom Omelets with Red Wine Mushroom Sauce


If you are lucky enough to have some leftover mushroom sauce, (the above recipe is generous, so you should) you have the makings of a delicious, gourmet-quality, and effortless mushroom omelet.



  • 3 eggs
  • 1/3 cup milk
  • 1 tablespoon butter
  • leftover mushroom sauce
  • ¼ cup shredded mozzarella cheese


  1. Melt butter in pan on stove. 
  2. Whisk eggs and milk together. Add eggs to pan and let set for one minute. 
  3. Top with three-quarters of your remaining mushroom sauce, and cheese. Let set one minute more, and then fold omelet and cook until eggs are set. Top with remaining mushroom sauce. 

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