Best 2 Five Star Filet Mignon Stuffed With Mushrooms Onions Recipes

When indulging in a fancy dining experience or looking to create an unforgettable meal at home, Five Star Filet Mignon Stuffed with Mushrooms and Onions stands out as a prime choice for meat lovers. This dish combines the luxurious tenderness of filet mignon with a flavorful stuffing of mushrooms and onions, creating a symphony of flavors and textures that will tantalize your taste buds. With careful preparation and attention to detail, you can create a culinary masterpiece that will leave a lasting impression on your dinner guests or provide an extravagant treat for yourself.

Check out the recipes below so you can choose the best recipe for yourself!

FIVE STAR FILET MIGNON STUFFED WITH MUSHROOMS & ONIONS RECIPE - (4.8/5)

Five Star Filet Mignon Stuffed with Mushrooms & Onions Recipe - (4.8/5) image

Provided by á-85084

Number Of Ingredients 18

Ingredients

1/4 cup (4 tablespoons) unsalted butter
1 Vidalia onion, finely chopped
1 tablespoon fresh rosemary, finely chopped
4 cups diced portobello mushrooms (about 2 large mushrooms)
1/2 cup dry white wine
Salt and freshly ground black pepper
Six 8-ounce filet mignon steaks (about 2 inches thick)
Olive oil, for brushing
Bearnaise Sauce, recipe follows
1/4 cup dry white wine
2 tablespoons fresh tarragon, finely chopped
2 tablespoons Champagne vinegar
1 clove garlic, minced
1 shallot, minced
Kosher salt and freshly ground black pepper
1 cup (2 sticks) butter, at room temperature
4 egg yolks
1 tablespoon fresh lemon juice, optional

Steps:

Preheat the grill to medium-high. Melt the butter over medium-high heat in a large skillet. Add the onions and rosemary and cook until the onions are slightly translucent, about 2 minutes. Stir in the mushrooms and cook, stirring, until the mushrooms are soft and most of the juices have evaporated, 4 to 5 minutes. Pour in the wine and simmer until most of the liquid has evaporated, about 2 minutes. Season with 1/4 teaspoon each salt and pepper. Cut a deep pocket horizontally into each steak. Sprinkle the steaks with salt and pepper. Stuff each pocket with about 1 1/2 tablespoons of the mushroom mixture, reserving the remaining mushroom mixture for serving. Skewer with toothpicks to close. Brush the steaks with olive oil. Place the steaks in a grill basket (this way any filling that falls out during cooking won't fall into the fire). Transfer the basket to the grill. Close the cover and cook to desired doneness, 5 to 6 minutes per side for medium-rare. Let the steaks rest for 5 minutes on a platter or cutting board Serve the steaks with the remaining mushroom mixture and the Bearnaise Sauce. BERNAISE SAUCE: Combine the wine, half the tarragon, the vinegar, garlic, shallots and some salt and pepper in a sauté pan over medium-low heat. Cook until reduced by half. Transfer to a medium metal bowl. Start to whisk the wine mixture in the bowl while adding the butter in increments. (Do not stop whisking throughout this whole process.) Temper the eggs so they do not scramble and add them to the bowl. The sauce will look glossy and thick. Whisk in the lemon juice, if using. Taste for seasoning.

FILET MIGNON WITH MUSHROOMS

Filet Mignon With Mushrooms image

Make and share this Filet Mignon With Mushrooms recipe from Food.com.

Provided by mommyoffour

Categories Steak

Time 25m

Yield 6 serving(s)

Number Of Ingredients 9

Ingredients

3/4 lb firm mushroom
3 tablespoons butter
2 teaspoons flour
salt and pepper
1 cup heavy cream, heated
6 (6 ounce) filet mignon, thawed
6 slices French bread
6 tablespoons butter
1/2 cup scotch

Steps:

Slice mushrroms and saute in 3 T. butter.
Add flour and salt and pepper to taste.
Blend well.
Stir in warm cream.
Keep well-heated, in a separate skillet, while you saute the filets in hot butter for 3 minutes per side.
Saute bread slices in 6 T. butter, turning often to prevent butter from being absorbed.
Arrange bread slices in a ring on a well heated platter.
Top with the filets and arrange the mushroom sauce in the center.
Stir the scotch into pan juices, boil up for a minute or two and spoon sauce over the meat.
Additional sauce my be served on the side.

Nutrition Facts : Calories 993, Fat 71.2, SaturatedFat 35.8, Cholesterol 219.2, Sodium 613.7, Carbohydrate 36.9, Fiber 2.5, Sugar 1.2, Protein 39.4

Tips:

Choose high-quality ingredients: Use the best cuts of meat and freshest vegetables you can find. This will make a big difference in the final dish.
Don't overcook the steak: Filet mignon is a very tender cut of meat, so it's important to cook it quickly over high heat. Otherwise, it will become tough and dry.
Let the steak rest before serving: This will allow the juices to redistribute throughout the meat, resulting in a more flavorful and tender steak.
Use a meat thermometer to ensure the steak is cooked to your desired doneness: The internal temperature of the steak should be 125°F for rare, 135°F for medium-rare, 145°F for medium, and 155°F for medium-well.
Be generous with the seasonings: Filet mignon has a mild flavor, so it can handle a variety of seasonings. Don't be afraid to experiment with different herbs, spices, and sauces.

Conclusion:

Filet mignon is a delicious and versatile cut of meat that can be prepared in a variety of ways. Whether you're grilling, pan-frying, or roasting it, there are endless possibilities for creating a memorable meal. With a little planning and effort, you can easily impress your friends and family with a perfectly cooked filet mignon that will melt in your mouth.