Recipe for: Pan Seared Filets With Red Wine Sauce & Wild Mushroom Ragout

Pan Seared Filets With Red Wine Sauce & Wild Mushroom Ragout
For the mushrooms:
2 ounces shiitake mushrooms
2 ounces crimini mushrooms
2 ounces oyster mushrooms
2 ounces porcini mushrooms
1 Tbs olive oil
1 shallot, minced
1 clove garlic, minced
1 Tbs butter
2 Tbs parsley, chopped
salt & pepper to taste
For the steaks:
2-6 ounces Angus beef filet mignon
1 Tbs olive oil
1 Tbs unsalted butter
2 shallots, minced
½ cup dry red wine
2 tsp brown sugar
1 Tbs balsamic
1 tsp Dijon mustard
3 Tbs unsalted butter
½ Tbs rosemary, chopped
salt and pepper to taste


Preperation Time: 15 Minutes

Cooking Time: 25 Minutes

Total Time: 40 Minutes

Servings: 2


Dinner, Steak, Mushrooms, Filet


1. In a sauté pan, heat oil, and sauté mushrooms until reduced.  Add butter and garlic and continue to cook 2 minutes. Season with salt and pepper and stir in Parsley.  Cover and keep warm while you prepare the steaks.

2. In a separate sauté pan, heat 1 Tbsp. Olive Oil & 1 Tbsp. Butter until foamy.  Season Filets with Salt and Pepper and sear in hot pan on medium high heat for 3 minutes each side for Rare.  Remove and keep warm. 

3. Add shallots to pan and sauté until translucent.  Add wine to deglaze the pan, turn heat to high, and reduce by ½.  When reduced, add Balsamic, brown sugar, and Dijon mustard.  Continue to cook until thickened (when sauce coats back of spoon).  Remove from heat, whisk in  remaining butter and rosemary. Season with salt and pepper to taste.

This wine pairing recipe was provided by SideChef and Chef John Szymanski, a Certified Executive Chef who currently works in recipe development for Kroger. SideChef is a step-by-step cooking app that combines the most modern technologies with handpicked recipes to create great cooking experiences.