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Filet Mignon Roast with Sautéed Mushrooms & Onions Recipe

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This recipe for Filet Mignon Roast with Sautéed Mushrooms & Onions, by , is from 2016 Friends & Family 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!

Contributor:  
Contributor:  
Tiffany Williams

Category:
Category:

Ingredients:  
Ingredients:  
For the roast:
2-3 lb filet mignon roast
2 tbsp of sea salt
2 tbsp of pepper

For the sautéed mushrooms:
2 cups of crimini mushrooms, sliced
1 onion, sliced thin
2-3 cloves of garlic, minced
½ cup of chicken broth
1 cup of red wine
1 tbsp of thyme (fresh or dried)
Olive oil
Salt & pepper to taste

Directions:
Directions:
For the roast:
1. Take the roast out the night before you are going to cook it.
2. Place roast on saran wrap and season with salt and pepper.
3. Wrap roast tightly with saran wrap and place back into the fridge.
4. 1 hour before cooking take roast out of the fridge so it can come to room temperature.
5. Preheat the oven to 425º.
6. Put roast in a roasting pan, or Pyrex dish, and cook until internal temperature is 140º for medium rare (about 20-30 minutes).
7. Remove roast from the oven and place on a cutting to rest for about 10 minutes.

For the sautéed mushrooms:
1. Heat olive oil in a pan and add garlic and onions. Sautéed for 2-3 minutes.
2. Add mushrooms, chicken broth, thyme, salt, and pepper to the pan, cover, and sauté for 5 minutes.
3. Remove lid and add red wine. Turn down heat until the mushrooms are simmering.
4. Continue to cook mushrooms until wine has reduced and mushrooms are cooked through, about 10 minutes.
5. Season with additional salt and pepper if needed.

Number Of Servings:
Number Of Servings:
6
Preparation Time:
Preparation Time:
20 minutes

 

 

 

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