Recipes

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
Directions
  1. Remove parsley leaves and chop
  2. Set aside
  3. Slice shallots
  4. Wipe mushrooms clean with a damp paper towel
  5. Melt 2 tablespoons butter in a large nonstick skillet over medium-high heat
  6. Add shallots; toss for 2 minutes
  7. Add mushrooms and saute until mushrooms are browned, about 10 minutes
  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.


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