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Filet Mignon with Mushrooms and Sauce Pinot Noir Recipe

Filet Mignon with Mushrooms and Sauce Pinot Noir

Show: Food 911

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Rated: 5 stars out of 5Rate This RecipeRead users' reviews (53)

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Average Rating:

Total Reviews: 53

Showing 31-40 of 53

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  • on January 24, 2006

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    I love this recipe. I've made this several times and it comes out nicely every time. I make a Tuna steak as well and use the left over pan flavors to sear it. Make sure you use the bacon-wrapping suggested in this recipe - the dish has added crunch and taste that puts into a five-star category using the bacon. Hope you enjoy it!

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  • on January 09, 2006

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    Not being a very experienced cook, this dish was fairly easy and turned out great. My dinner guests raved!

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  • on December 31, 2005

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    I made this for my baby, who is not even a red meat fan. It is simple yet impressive, she could not keep her hands off me during dinner.

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  • on December 31, 2005

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    Perhaps I purchased the wrong kind of demi-glace or the wrong wine - but this recipe just didn't work out for me :(

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  • on December 07, 2005

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    What a treat to have been able to make this in my own home,
    So easy and it made me feel like a chief, The best Filet Migon i have ever had.

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  • on September 15, 2005

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    I have been trying to make a filet like this one for a long time. When I saw it I knew it would satisfy that craving. It couldn't have been more perfect. This is will stay in my recipe book forever. Thank you!!

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  • on August 28, 2005

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    This recipe is simple and out of this world delicous.

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  • on August 21, 2005

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    This was soooooo elegant, that I felt like I should be serving the president instead of my hubby and kids. I made it a second time for my parents and they were blown away. A little tip: For the beef Demi Glace, Sonoma-Williams has some great stuff. And while you're at it, try their apple smoked bacon to wrap the filet's with. YUM!!!

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  • on August 01, 2005

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    This was a great dish. I couldn't find any demi-glace so I had to make a slurry to thicken the sauce. It was still very good though.

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  • on June 05, 2005

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    This was tender and delightful.

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