Sliced Filet Steak with Portobello Mushroom Sauce Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 1 stick of butter (1/4 Lb)
5-6 large sweet Vidalia onions, sliced
5-6 large Portobello mushroom caps, cleaned and sliced
2 tsp sugar
7-8 cloves chopped garlic
3 jars au jus beef gravy
1/2 cup A-1 steak sauce
Lots of fresh cracked pepper
2 Tbsp Gravy Master
1 Tbsp liquid smoke
2 Tbsp honey
4-5 2"thick filet mignon steaks left at room temp for one hour before cooking
2 Tbsp olive oil
cracked salt (kosher or sea salt)
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Directions: |
Directions:Saute` onions and mushrooms slices in butter and cracked pepper in large saucepan until soft.
Add remainder of ingredients (except meat) to pan and continue until hot.
Sauce wil be thick with ingredients, but you can thin with an additional jar of au jus beef gravy.
Set aside.
Rub steaks with olive oil and cracked salt.
Grill at high temperature without turning for a minimum of 5 minutes on each side. With steaks this thick, I usually leave them rather rare, let them "rest" for at least 5 minutes off heat before slicing. Once sliced, any pieces that are too rare for guests I am serving can be put back on grill for an additional minute. You then have a platter of sliced steak that is cooked perfectly for everyone. The end slices are more well cooked and the center ones more rare.
Plate the slices on a platter with a bowl of the sauce in the middle. |
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Personal
Notes: |
Personal
Notes: I started preparing this because I felt filet steaks didn't have the same flavor other cuts had. It turned out that the best part of this recipe was that I get to sit down after cooking for guests and eat with them!
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