Stone Hill Winery’s Filet Mignon with Mushroom Sauce
- 6 tbsp butter
- 2 Garlic Cloves chopped
- 1 tsp Dried Marjoram
- 24 oz Crimini or Button Mushrooms quartered
- 2/3 cup Canned Chicken Broth
- 2/3 cup Stone Hill Hermannsberger
- 6 tbsp Whipping Cream
- 1 tbsp Peanut Oil
- 4 1 inch thick Filet Mignons about 6 oz. each
- 1 tsp Truffel Oil
Melt butter in large nonstick skillet over medium heat. Add chopped garlic and marjoram; sauté 30 seconds. Add mushrooms; toss to coat with butter. Sprinkle with salt. Cover and cook until mushrooms have released their juices, about 13 minutes. Add chicken broth, Stone Hill’s Hermannsberger wine, whipping cream and bring to a boil. Cook uncovered until mushrooms are tender and sauce coats mushrooms, about 5 minutes. Season mushroom sauce to taste with salt and pepper.
Heat heavy large skillet over high heat until hot. Add peanut oil and tilt skillet to coat evenly. Sprinkle steaks with salt and pepper. Add to skillet and cook to desired doneness, about 4 minutes per side for medium-rare. Transfer steaks to plates. Rewarm mushroom sauce in skillet over medium heat, stirring frequently. Spoon sauce partially over steaks and onto plates. Drizzle ¼ tsp. truffle oil over mushrooms on each plate.
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