Filet Mignon with Chanterelle Red Wine Sauce

 

Here I am. Sitting in a hotel room in Dallas, Texas. All on by lonesome.

You know, I’ve never been much of an alone person. When Lish was getting hitched to her hubby, I decided I would rather live at home with good old Mom and Dad than live alone. I don’t even like to spend the night alone at my parents house. There are way too many doors and windows for intruders!

I’m really just not an alone person. I spend so much time running around, spending time with family and friends and Mr. Wesley, that I can’t really remember the last time I had a night to myself.

Never have I been one of those people who enjoy being alone. I much prefer the company of another. But here I am, eating room service and sipping a glass of Malbec. Loving it.

A night alone feels so decadent. And the only thing missing is a really decadent meal. Sure my pasta and salad did the trick, but they have nothing on my deliciously grilled filet with chanterelle mushroom and red wine sauce. Lip licking good.

You will need…

4 filet mignon, about 6 to 8 ounces a piece 

3 tablespoons olive oil, divided

½ lb chanterelle mushrooms, roughly chopped

2 cups dry red wine

2 tablespoons butter, at room temperature

2 tablespoons flour

Salt and pepper to taste

Start by preheating your grill to a high heat.

Brush the steaks with 2 tablespoons of olive oil and season well with salt and pepper.

In a medium saucepan, heat the remaining olive oil over medium heat. When the oil is hot, add in the mushrooms. Season well with salt and pepper and cook the mushrooms down until they are softened and browned. About 5 minutes.

Add in the wine and bring the liquid to a simmer. Simmer the wine until it has reduced by at least half. About 10 minutes.

While the liquid is simmering, place your steaks on the grill. Sear them in a hot spot on the grill. About 4 minutes a side, until you have good grill marks. When you have a good sear, move to a slightly cooler part of the grill and continue to cook until the meat is cooked to your liking. About 8 to 10 more minutes for medium rare.

When the meet is cooked to your liking, remove from the heat and cover with aluminum foil so it can rest.

While the meat is resting, combine the flour and butter in a small bowl until it is like a paste.

Whisk the butter and flour mixture into the wine and mushroom sauce.

Continue to stir and simmer the sauce until it is thickened and is completely combined.

When the meat has rested for about 10 minutes, drizzle each filet with a couple tablespoons of sauce and serve hot.

Love and Beer Floats

Angela

Filet Mignon with Chanterelle Red Wine Sauce

4 filet mignon, about 6 to 8 ounces a piece

3 tablespoons olive oil, divided

½ lb chanterelle mushrooms, roughly chopped

2 cups dry red wine

2 tablespoons butter, at room temperature

2 tablespoons flour

2 tablespoons beef demy glace

Salt and pepper to taste

Start by preheating your grill to a high heat.

Brush the steaks with 2 tablespoons of olive oil and season well with salt and pepper.

In a medium saucepan, heat the remaining olive oil over medium heat. When the oil is hot, add in the mushrooms. Season well with salt and pepper and cook the mushrooms down until they are softened and browned. About 5 minutes.

Add in the wine and bring the liquid to a simmer. Simmer the wine until it has reduced by at least half. About 10 minutes.

While the liquid is simmering, place your steaks on the grill. Sear them in a hot spot on the grill. About 4 minutes a side, until you have good grill marks. When you have a good sear, move to a slightly cooler part of the grill and continue to cook until the meat is cooked to your liking. About 8 to 10 more minutes for medium rare.

When the meet is cooked to your liking, remove from the heat and cover with aluminum foil so it can rest.

While the meat is resting, combine the flour and butter in a small bowl until it is like a paste.

Whisk the butter and flour mixture as well as the demi glaze into the wine and mushroom sauce.

Continue to stir and simmer the sauce until it is thickened and is completely combined.

When the meat has rested for about 10 minutes, drizzle each filet with a couple tablespoons of sauce and serve hot.