A Romantic Holiday Dinner for Two: Filet Mignon with Mushroom Wine Sauce

By Bethany Hill, SacMidtown.com

The Holiday Season is upon us, and for many Midtown dwellers, that means strolling the streets of Sacramento’s ever-famous Fab Forties homes to see the magnificent Christmas light displays–hot chocolate in hand–or even making that trek out to Orangevale’s timeless Dovewood Court (if you haven’t been there, you need to go).

Along with lighting fires, Christmas trees, holiday parties, and spending time with friends and family, this time of year also brings forth that inner desire for some romance.

Whether you choose to acknowledge it or not, Christmas time is a romantic time of year.

Although I’m certain there are people who will steadfastly dispute me, I think that Christmas time brings out a longing for love. For those who are lacking that special someone, it makes them want to find love. For those who are already in love, they become even more in love. Better yet, they pop the question! Why else is the Holiday Season the most popular time for proposals?

With that in mind, December is the perfect time to reveal your inner romantic side by trading in the holiday hustle and bustle of shopping and parties for a quiet and cozy dinner for two. An added bonus is that it’s cold, which means the likelihood of fireside snuggling is in your favor.

If the thought of preparing a romantic dinner seems like a daunting task, don’t fret! I’m sharing with you my go-to filet mignon with mushroom wine sauce recipe. The original recipe was from Cooking Light, but I’ve tweaked it significantly over the years. I first made this while still in college, so if you’re worried about it being too complicated, don’t be. If my 21-year-old self can do this, so can you!

The fillet is the most tender cut of beef, and while this cut is the most expensive, buying for only two won’t break your bank. Because of where this cut is located on the cow, the muscle is not weight-bearing. Therefore, it contains less connective tissue making it extremely tender…and delicious! Well worth the added cost.

If my description about connective tissues, etc. hasn’t completely grossed you out and you still want to make this, please see my recipe below. I’ve made several filet mignon with wine sauce recipes and I can honestly say, I’ve yet to find anything that compares.

Filet Mignon with Mushroom Wine Sauce

Melt 2 teaspoons of butter in a skillet over medium heat. Add ½ cup of finely chopped shallots and 1 lb. (16 oz.) of fresh Baby-Bella mushrooms, sliced, with their stems removed; sauté for 2 minutes. Add 4 cloves of finely chopped fresh garlic and sauté for another 2 minutes. Add 1 cup of red wine and ¾ cup beef consommé. (Note: I suggest using a Cabernet Sauvignon or Cabernet Franc. But really, any red wine will do, so long as it’s not Sutter Homes or something to that effect). Cook for 5 minutes while stirring. Remove the mushrooms with a slotted spoon and place into a bowl; set aside.

Increase heat to high and cook wine and beef mixture until it’s reduced to approximately ½ cup (about 5-7 minutes). Once reduced, pour mixture into the bowl that’s holding your mushrooms and set aside. Wipe the pan with a paper towel and be careful not to burn yourself!

This next step can be done ahead of time (perhaps the day before). Sprinkle pepper over the filets. Melt 2 teaspoons of butter in the pan over medium heat. Add the filets and cook for 2 1/2 minutes on each side, Reduce heat to medium low and cook 1 1/2minutes on each side—or until desired doneness. Place onto a platter and cover with foil to keep warm.

Combine 1 Tablespoon of low-sodium soy sauce with cornstarch into a small bowl. Add ½ cup of wine and ¼ cup beef consommé to skillet; scrape pan to loosen brown bits. Bring to a boil and cook for 1 minute. Add mushroom mixture, cornstarch mixture and 1 Tablespoon of fresh thyme. Bring to a boil and cook one minute, stirring constantly. Pour sauce over steaks and garnish with thyme sprigs for that extra touch of inner-chef elegance.

Sides
My suggestion is to serve this with mashed potatoes because the wine sauce soaks into the potatoes.
For a vegetable, I suggest choosing from one of these simple recipes:  roasted brussels sprouts or asparagus.

Vino
If you’re splurging with a filet mignon, wash it down with a bold Cabernet Sauvignon. Justin winery makes great cabs and is available at Safeway. If you’re willing to make the trek to Lodi, you must stop by Jessie’s Grove Winery to buy a few bottles of their 2004 Cabernet Sauvignon—my personal favorite :). If you feel lost in wine world and need a wine expert to help you, stop by Taylor’s Market on Freeport Blvd. In addition to having a fabulous wine selection, their staff is always willing to help. Another great option is 58 Degrees and Holding on 18th between L and Capitol.

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Posted by on Mar 10 2010. Filed under Food and Reviews. You can follow any responses to this entry through the RSS 2.0. Both comments and pings are currently closed.

3 Comments for “A Romantic Holiday Dinner for Two: Filet Mignon with Mushroom Wine Sauce”

  1. […] A Romantic Holiday Dinner for Two: Filet Mignon with Mushroom Wine Sauce – SacMidtown.com A Romantic Holiday Dinner for Two: Filet Mignon with Mushroom Wine SauceSacMidtown.comMy suggestion is to serve this with mashed potatoes because the wine sauce soaks into the potatoes. For a vegetable, I suggest choosing from one of these … Dec 08, 2010 2:11am […]

  2. […] A Romantic Holiday Dinner for Two: Filet Mignon with Mushroom Wine Sauce – SacMidtown.com […]

  3. June Barden

    I copied your recipe – thanks honey. Love, Nona

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