Zutaten für Filet Mignon With Portabella Sauce
- two (6-ounce) filet mignon steaks
- 1 tablespoon olive oil
- freshly cracked black pepper (to taste)
- 8 ounces sliced portabella mushrooms
- Green Onions
- 1/2 cup beef broth
- Madeira Wine
- 2 tablespoons margarine
- 1/2 cup chopped yellow onion
- 1/4 cup dry red wine
- salt (to taste)
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Zubereitung von Filet Mignon With Portabella Sauce
- Trim excess fat from two (6-ounce) filet mignon steaks.
- Drizzle steaks with 1 tablespoon olive oil and season generously with freshly cracked black pepper.
- Grill steaks over medium heat for 4-5 minutes per side for medium-rare, or to your desired doneness. Use a meat thermometer to ensure accuracy (130-135°F for medium-rare).
- Meanwhile, in a large skillet, melt 2 tablespoons margarine over medium heat. Add 8 ounces sliced portabella mushrooms and 1/2 cup chopped yellow onion. Cook and stir for 5-7 minutes, or until vegetables are tender and slightly browned.
- Stir in 1/2 cup beef broth and 1/4 cup dry red wine (like Cabernet Sauvignon).
- Bring to a simmer and cook for 2-3 minutes, allowing the sauce to slightly thicken.
- Remove from heat and season with salt and pepper to taste.
- Thinly slice steaks diagonally and serve immediately, spooning the portabella sauce generously over the top.
Nutrition Information (Approximate per serving)
Sodium
0 g
Sugar
6g
Fat
0g
Carbs
1g
