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Filet Mignon with Mushroom Sauce Recipe

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This recipe for Filet Mignon with Mushroom Sauce is from WYOMING WILD!-COOKS COOKBOOK, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 tsp. Gourmet Table Worcestershire sauce
2 slices 18-22 cut West Creek Bacon
1 small garlic glove, mashed to a paste
1 1/2 tsp. unsalted butter
1/4 lb. mushrooms, sliced thin
1 cup water
2 tbs. fresh lemon juice
1 tbs. minced fresh parsley leaves
2 filet mignons, each about 1 inch thick.
Directions:
Directions:
Sear filet mignons on grill for 1-2 minutes per side. Then lower heat and cook until desired doneness. Set aside. For the sauce: In an 8-inch skillet, preferably cast-iron, cook bacon over moderate heat until crisp and transfer to paper towels to drain. Pour off excess fat from skillet. Crumble bacon and reserve. In skillet, cook garlic in 1 tbs. butter over moderately low heat, stirring, until softened. Add mushrooms and salt and pepper to taste and cook over moderate heat, stirring until liquid from mushroom starts to evaporate. Add cognac or other brandy and boil until nearly evaporated. Stir in water, lemon juice and Worcestershire sauce and boil until sauce is thickened slightly. Transfer sauce to a small sauce pan and stir in reserved bacon and parsley. Heat through.
Plate filet mignons and pour sauce over.
Personal Notes:
Personal Notes:
Newark Star Ledger gives St. James' Pub 3 1/2 Stars and Wyoming School goes here to enjoy the “Best Comfort Food in New Jersey." We all become Irish at St. James' Pub! Go 4:00-7:00 pm on Fridays for their raw bar and 2:00-5:00 pm on Sundays for their live music! Located in the heart of Maplewood at 167 Maplewood Ave., Maplewood (973) 378-2222.

 

 

 

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