directions
-
1
Remove parsley leaves and chop
-
2
Set aside
-
3
Slice shallots
-
4
Wipe mushrooms clean with a damp paper towel
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5
Melt 2 tablespoons butter in a large nonstick skillet over medium-high heat
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6
Add shallots; toss for 2 minutes
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7
Add mushrooms and saute until mushrooms are browned, about 10 minutes
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8
Stir in flour
-
9
Add Zinfandel, Port, and broth
-
10
Boil until sauce thickens, stirring occasionally, about 10 minutes
-
11
Season with salt and pepper. Melt remaining 1 tablespoon butter in another heavy large skillet over medium-high heat
-
12
Add steak to skillet and cook to desired doneness, about 4 minutes per side for medium-rare
-
13
Transfer steak to plates; do not clean skillet
-
14
Add mushroom sauce to skillet; bring to simmer, scraping up any browned bits
-
15
Spoon mushroom sauce over steaks and serve sprinkled with parsley.
FILET MIGNON IN ZINFANDEL MUSHROOM SAUCE
ingredients
- 3 sprigs Italian parsley
- 2 large shallots
- 1-1/2 pounds white button mushrooms
- 3 tablespoons unsalted butter, divided use
- 1 tablespoon flour
- 1 cup Zinfandel
- 1/2 cup ruby Port
- 1/2 cup beef broth
- 4 (6-ounce) filet mignons, 1-1/4 inches thick
- Salt and pepper