FILET MIGNON – 2 WAYS & MUSHROOM-WINE GRAVY
THIS IS THE PERFECT DINNER FOR AN ELEGANT DINNER PARTY!
4 filet mignons, 6 oz.to 8 oz. each
1 1/4 inches thick
1 bottle of Allegro Steak Marinade
(either original or hickory smoked)
Marinade the steaks in the Allegro inside a plastic bag for approximately 4 hours, turning once (in the refrigerator). Let the steaks stand at room temperature for 20 minutes before grilling. Prepare the grill for high heat grilling. Cook 5 minutes on one side, and 5 minutes on the other side. Close grill top as much as possible, this is for medium rare. Let stand 5 minutes before cutting.
1 pkg. baby Portobello mushrooms
2 T olive oil
1 T unsalted butter
1/2 C bottle prepared beef gravy mix
1/2 C white wine
Saute shallots in olive oil & butter for a few minutes, add sliced mushrooms.
Saute for 5 min. Add gravy & wine, mix, simmer on low for 25-30 min.
SERVE AS GRAVY FOR FILETS! FOR THE 2ND WAY, SERVE WITH PARSLEY BUTTER, RECIPE WITH HERB ROASTED FINGERLING POTATOES!
THIS IS MY FAVORITE GRAVY BASE: FROM WILLIAMS-SONOMA, I STOCK UP ON IT, THEY ONLY SELL IT AROUND THANKSGIVING AND I USE IT ALL YEAR LONG, I USE IT FOR MEAT DISHES TOO!! WHEN YOU MAKE GRAVY WITH IT, USE 1/3 PART BASE, 1/3 PART HALF & HALF, AND 1/3 PART WHITE WINE, PERFECT GRAVY!!