Filet Mignon Marsala Recipe
9 oz. tender grilled filet mignon, topped with fresh sliced sautéed mushrooms in a Marsala wine demi-glace
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Ingredients
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Main Ingredients
Method
Cooking Instructions
- 1
Prepare the Beef
Season the filet mignon with salt and black pepper. Heat 1 tablespoon of olive oil in a grill pan over medium-high heat. Grill the filet for about 4-5 minutes on each side for medium-rare, or until preferred doneness. Remove from heat and let it rest.
- 2
Sauté the Mushrooms
In a separate skillet, melt 1 tablespoon of butter and 1 tablespoon of olive oil over medium heat. Add the sliced mushrooms and sauté until golden brown, about 5-7 minutes. Add minced garlic and cook for an additional minute.
- 3
Make the Marsala Sauce
Pour in the Marsala wine and beef stock into the skillet with the mushrooms. Bring to a simmer and let it reduce by half, about 10-15 minutes. Stir in the remaining tablespoon of butter until melted and the sauce thickens slightly.
- 4
