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)

BEST MARINADE!

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.

MUSHROOM-WINE GRAVY

1 pkg. baby Portobello mushrooms

2 shallots

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!!

MY FAVORITE GRAVY BASE FROM WILLIAMS-SONOMA, STOCK UP!!

About Mary Moccia

Mother, wife, sister, friend, but most of all Gram! Love learning the craft of cooking and food preparation and expanding my knowledge by using my palate and creativity!
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