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"The most remarkable thing about my mother is that for thirty years she served the family nothing but leftovers. The original meal has never been found."--Calvin Trillin

Filet Mignon with Creamy Mushroom Sauce Recipe

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This recipe for Filet Mignon with Creamy Mushroom Sauce is from Here's to all the cooking in 2020 !!, 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:  
BEEF TENDERLOIN:
5 lb tenderloin (serves 12)
3 lb tenderloin (serves 8)

MUSHROOM SAUCE:
1 lb fresh mushrooms sliced (or canned)
6 tbs butter
6 tbs green onions, minced
1 tsp salt (or to taste)
1 tsp pepper (or to taste)
1/2 cup Madeira or dry white Vermouth
1 1/2 cups canned beef bouillon
2 cups whipping cream
2 tbs cornstarch, blend with 2 tbs of the whipping cream
Directions:
Directions:
BEEF TENDERLOIN:
Rub meat with salt and pepper. Drizzle with melted butter over roast. Cook in preheated oven for 400º for five minutes. Reduce heat to 350º and cook 35-40 minutes for medium rare.

MUSHROOM SAUCE:
Saute mushrooms until lightly browned. Add onion, cook one minute and add seasoning. Set this aside. In another skillet, pour wine and bouillon in and rapidly boil it down until there is about 1/3 cup of liquid remaining. (Takes approximately 15 minutes.) Whip the whipping cream and gradually add the whipped cream. Simmer a minute and add sautéed mushrooms and simmer for approximately 5 minutes. Sauce should be lightly thickened. Serve with roast.
Number Of Servings:
Number Of Servings:
8 or 12

 

 

 

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