Filet Mignon with Merlot Pepper Sauce
Ingredients:
- 4 filet mignon steaks
- 1 cup beef broth
- ¼ cup chopped green onions
- 1 tsp parsley
- 1 clove garlic minced
- 1 tbsp olive oil
- 6oz merlot
- Salt & cracked pepper to taste
Directions:
Preheat the oven to 375 degrees. Combine the merlot and beef broth in saucepan and bring them to a boil. In a frying pan, combine and heat the olive oil, onion, parsley and garlic. In same frying pan, sear all sides of filet mignon for 3-5 minutes. Put the filet mignon in a roasting pan and cover them with the merlot marinade. Roast the filet mginon in the preheated oven for 10-15 minutes until desired doneness. Serve the filet mignon immediately and top with remaining merlot mixture.
Filet Mignon with Cream Sauce
Ingredients:
- 4 filet mignon steaks
- 1 clove minced garlic
- 2 cups chopped & cooked bacon slices
- ½ cup chopped green onion
- 2 stalks chopped celery
- 1 cup shitake mushrooms
- 3 tbsp olive oil
- 1 cup red wine
- 1/2 cup melted cream cheese
- ½ tbsp black pepper
- 1 tsp salt
Directions:
In a frying pan, heat 1 tbsp olive oil to medium high and saute the garlic, cooked bacon, green onions, celery and mushrooms for 4-5 minutes. Add cream cheese and red wine to sautéed mushroom mixture and set aside. In another frying pan, heat 1 tbsp olive oil to medium-high and fry each filet mignon for 10-15 minutes or until desired doneness. Serve the filet mignon with the sauce on the side and fresh bread.
