Pan Seared Filet Mignon With Mushroom Red Wine Sauce And Blue Cheese

Pan Seared Filet Mignon With Mushroom Red Wine Sauce And Blue Cheese


Ingredients:
6 ounces sliced mushrooms each cut in half
salt and pepper
1 tablespoon oil or ghee
1 1/2 tablespoons olive oil
2 - 8 ounce filets
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Instructions:
  • First step is The night before: 1. Salt all sides of the filet, cover and refrigerate. 2. Put the wet ingredients for the red wine mushroom sauce in another container, stir together and refrigerate. 3. Cut about 1 1/2 - 2 inches off of the bottom of the asparagus and then lightly peel the lower half of each spear with a vegetable peeler. Place into a microwaveable serving dish, cover and refrigerate. 4. Remove about 1/4 of the sliced mushrooms from their container and place into a plastic bag and save for another use. Cut the remaining mushrooms in half, return them to their container and cover with plastic wrap.
  • And then, About 40 minutes before Cooking: Remove the filet mignon from the refrigerator and place on a plate to come to temperature. Place an iron skillet (or an oven safe saute pan) on the stove for the meat and a large saute pan on the stove for the mushrooms and red wine sauce. Remove the wet ingredients for the sauce and the mushrooms from the refrigerator. Remove the asparagus from the fridge, add 2 tablespoons of water to the serving dish and cover again. Mince the onion and press or mince the garlic.
  • And then, visit for full instruction : https://www.lowcarbmaven.com/romantic-filet-mignon-dinner-two-low-carb/



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