Time: 50 min.
Complexity: easily
Servings: 4

Cook filet mignon to perfect medium-rare and serve with a delicious rosemary-mushroom gravy. For juicy and tender meat, sear it in a skillet until golden brown on all sides and finish cooking in the oven. Use the remaining pan juices to create a delicious gravy by sautéing mushrooms and shallots, adding dry red wine and beef broth. The combination of several types of mushrooms creates a rich and multifaceted flavor. To serve, slice the steaks across the grain and drizzle with the gravy. The dish will be as sophisticated as if you were served in a restaurant.

Ingredients:

Steaks

• 2 fillet mignon steaks, 220 g each.
• 3 tbsp. l. olive oil
• Cooking spray

Gravy

• 2 tbsp. l. olive oil
• 2 large or 4 small shallots, chopped
• 2 cups (about 150 g) assorted mushrooms, such as button mushrooms and shiitake mushrooms, coarsely chopped
• 0.5 cups dry Marsala
• 1.5 cups lightly salted beef broth
• 1.5 tbsp chopped fresh rosemary leaves
• 1.5 tbsp. premium flour
• 3 tablespoons unsalted butter, room temperature

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Recipes with similar ingredients

beef, champignon mushrooms, shiitake mushrooms, red wine, rosemary

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Preparation:

Step 1
• Position a rack on the middle shelf of the oven. Preheat the oven to 200°C (400°F) and spray a small baking sheet with cooking spray. Set aside.
Step 2
• Steak:
  
  Season the steaks with salt and black pepper to taste. Heat the olive oil in a large skillet over medium heat. Add the steaks and sear on all sides, about 4 minutes. Transfer to the prepared baking sheet and bake for 10 minutes for medium-rare. Let the steaks rest for 5 minutes on a cutting board.
Step 3
• Gravy:
  
  In the same skillet, heat 2 tablespoons of olive oil over medium-high heat. Add the shallots and mushrooms, season with salt and pepper to taste. Cook until the onions are soft, about 5 minutes. Add the wine and scrape up any browned bits from the bottom of the pan with a wooden spoon. Cook until most of the liquid has evaporated, about 2 minutes. Add the beef broth and rosemary. Stir in the flour until smooth. Bring the gravy to a simmer.
Step 4
• Reduce heat and simmer, stirring occasionally, until half the liquid has evaporated and the sauce has thickened slightly, about 10 minutes. Remove the pan from the heat and stir in the butter until completely melted. Season with salt and pepper to taste.
Step 5
• Slice the steaks across the grain into 0.5 cm thick slices and arrange on a platter. Pour the gravy into a serving bowl and serve alongside the meat.

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