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Filet Mignon with a Mushroom-Wine Sauce and Thyme & Garlic Roasted Asparagus for Two

Filet Mignon, Asparagus Recipe on WineWeaver Chef's BlogFrom a recipe sent in by Amanda Trunc in Shropshire, this wonderful romantic recipe for two promises to be full of flavour and easy to prepare. This steak, served with roasted asparagus is the perfect dinner for two this Valentine’s Day and will leave you with room for dessert.

Get ready the asparagus first, then whilst they’re roasting in the oven, prepare the steak and sauce. Happy cooking.

(P.S. If your other half doesn’t think a meal is quite complete without there being a potato present on the plate, then we’d suggest teaming this recipe with either mashed or baked…although be prepared waive dessert!)

 

 

 

Asparagus Ingredients:

  • 1 lb green asparagus, washed with the ends snapped off
  • 2 cloves garlic, finely chopped
  • 1 tbsp butter
  • 1 tbsp olive oil
  • 1/2 tbsp chopped fresh thyme
  • 1/2 tsp fresh ground black pepper
  • coarse sea salt, to taste

Preparation: Preheat oven to 350F / 180C

Place asparagus in an oven-safe dish. Sprinkle with garlic and dabs of butter. Pour the olive oil over the asparagus, then sprinkle with thyme and pepper. Add salt to taste.

Roast uncovered in the oven for 40 minutes, tossing halfway through the cooking time.

Filet Mignon Ingredients:

 

  • 2 tbsp butter, cubed
  • 3 tbsp shallots, finely chopped
  • 1/4 Cup fresh shiitake mushrooms, cleaned and stems removed
  • 3/4 Cup dry red wine, divided (cabernet is nice)
  • 5 fl oz beef consommé
  • fresh ground black pepper, to taste
  • 2 x (4 ounce) filet mignon steaks
  • 1/2 tbsp soy sauce
  • 1 tsp. cornstarch
  • 1 tsp. dried thyme
  • fresh thyme (garnish)

Instructions: In a non-stick frying pan, sauté the shallots and mushrooms in 1 tbsp butter for about 4 minutes until tender.

Add 1/2 cup of red wine and 3 fl oz consomme. Simmer for about 5 minutes, stirring frequently. Remove the mushrooms from sauce and set aside.

Boil wine mixture over high heat until reduced to 1/4 cup.

Combine sauce with mushrooms in bowl. Set aside. In another bowl, combine the soy sauce with the cornstarch then set aside.

Sprinkle filets with pepper to taste. Sauté steaks in remaining 1 tbsp butter over medium heat, about 3 minutes per side for a 1-inch thick steak.

Reduce fire to medium-low heat; cook steaks to liking (another 1-2 minutes for medium rare, longer for well done). Remove from pan, keep warm.

Add the rest of the red wine and beef consommé to the skillet, scraping to deglaze pan and incorporate the tasty steak bits into the sauce. Bring to a boil. Boil for one minute. Add mushroom/sauce mixture, cornstarch/soy sauce mixture, and the thyme. Boil one minute, stirring constantly, until thickened.

Place steaks and asparagus on plate and pour the mushroom-wine sauce over adding the finishing touch of fresh thyme to garnish. Voila! A wonderful romantic meal for two to celebrate this Valentine’s Day.


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