Filet Mignon With Cremini-Wine Sauce


Serves: 4
Total Calories: 118

Ingredients

FOR THE RUB:
1 tablespoon Herbs De Provence ***EMPTY
1 teaspoon kosher salt
1 teaspoon freshly ground black pepper

4 filet mignons beef steaks, about 1/2 lb. each and 1 1/4 inches thick

FOR THE SAUCE:
1/2 pound Cremini mushrooms
3 tablespoons cold unsalted butter
1 small finely chopped leek, trimmed and washed (white part only)
1/2 medium carrot, thinly sliced crosswise
1 medium clove garlic, crushed
1/2 cup dry red wine
1 (14 1/2-ounce) can reduced sodium beef broth
1 tablespoon finely chopped fresh Italian parsley

extra-virgin olive oil

Directions:

TO MAKE THE RUB: In a small bowl combine the rub ingredients. Reserve 1/2 teaspoon of the rub for the sauce. Sprinkle the remaining rub on both sides of the filets, pressing it into the meat. Place the filets on a platter, cover with plastic wrap, and refrigerate until ready to grill.

TO MAKE THE SAUCE: Remove and finely chop the mushroom stems. Set the caps aside. In a medium saucepan over medium heat, melt 1 tablespoon of the butter. Add the chopped mushroom stems, leek, carrot, garlic and reserved 1/2 teaspoon of the rub. Cook, stirring occasionally, until the vegetables are soft, 6 to 8 minutes. Add the wine and cook over high heat until the liquid is reduced to a thin syrup, 3 to 4 minutes. Add the broth and simmer until about 1/2 cup of liquid remains. Set a strainer over a bowl and strain the sauce, pressing down on the solids to extract the juices. Discard the solids. Transfer the sauce to a clean saucepan. Add the parsley and keep warm over low heat.

Generously brush or spray the mushroom caps with the olive oil. Grill over Direct High heat until tender, 5 to 7 minutes, turning once halfway through grilling time. Remove from the grill and roughly chop, then add to the warm sauce.

Allow the filets to stand at room temperature for 20 to 30 minutes before grilling. Lightly brush or spray both sides with the oil and sear over Direct High heat for 10 minutes, turning once halfway through grilling time. Continue grilling over Indirect Medium heat until the internal temperature reaches 135°F for medium rare, 3 to 5 minutes.

Just before serving, remove the sauce from the heat and add the remaining 2 tablespoons butter, swirling the pan until melted. Spoon the sauce over the filets. Serve immediately.

From Weber’s Big Book of Grilling. Copyright © 2001 Weber-Stephen Products Co. All rights reserved. First published by Chronicle Books LLC, San Francisco, California.

Nutritional Facts:

Serves: 4
Total Calories: 118
Calories from Fat: 75

This Filet Mignon With Cremini-Wine Sauce recipe is from the Weber's Big Book of Grilling Cookbook. Download this Cookbook today.


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