Filet mignon with Mushroom Wine Sauce or Cabernet Sauce

Summer is here, so does the grilling begins. Not that we don’t grill in winter,but not as much as we do in summer. Enjoy your late summer nights and skip all those waiting lines in restaurants by grilling this tender juicy steak . Mushroom wine sauce is little lighter and smoother then the Cabernet sauce. My personal preference is the Cabernet sauce so is my husbands.So choose your style and let the meat sizzle.
* Mushroom sauce will be great on chicken breast also.
For the steak:
Filet Mignon
Sea salt
Fresh crushed pepper
Butter softened at room temperature
Rub salt and pepper on the filet.Spread soft butter on the top and bottom of the steak.grill the steak  until desired doness.

Cabernet Sauce:

5-6 cloves garlic crushed
1 shallot thinly chopped
½ cup Cabernet red wine
½ cup heavy cream
1 tsp. Dijon mustard
sea salt or kosher salt
freshly crushed black pepper
3 tabls. Butter
Saute garlic and shallot with butter on medium heat until just turning golden brown.add wine on low heat and boil to reduce wine to half.stir in heavy cream with wooden spoon. When cream begins to simmer add Dijon mustard. Season with salt and pepper.Stir and cook for 2 minutes or until sauce slightly thickens.
Mushroom Wine Sauce:
4-5 mushrooms sliced
5-6 cloves garlic crushed
1/3 cup white wine
1/3 heavy whipping cream
1/3 cup chicken stock
sea salt or kosher salt to taste
fresh ground pepper
3 tbsp. Butter
1 tbsp. Oil
On high heat saute mushrooms with oil. Using different skillet on medium-low heat saute  garlic with butter until slightly golden brown.Make sure not to burn  garlic.
Add wine, boil to reduce wine to half. Add heavy cream and stock. Simmer until sauce slightly thickens.Season with salt and pepper.Add mushrooms and stir with wooden spoon.
Pour the sauce over your steak and enjoy. Can be served with your choice of steamed or grilled vegetables or Mashed potatoes.


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