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Delights for an Unforgettable Wedding: Special Recipes

Name: Delights for an Unforgettable Wedding: Special Recipes
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4 servings
Cuisine: Brasileira
Ingredients: 1 kg of filet mignon; 2 cups of sliced mushrooms; 1 medium onion, chopped; 4 cloves garlic, minced; 1 cup of red wine; Salt and pepper to taste; 2 tablespoons olive oil; Parsley to taste for garnish

Por

Master Receita Solta

Delights for an Unforgettable Wedding: Special Recipes

Prep Time20 min

Cook Time30 min

Servings4 servings

DifficultyEASY

Calories485 kcal

Resumo para quem tem pressa

"Filet mignon cubes browned in olive oil and slow-cooked with sliced champignon mushrooms in a full-bodied red wine reduction. A sophisticated and practical dish, structured on the richness of fried garlic and the aroma of fresh chopped parsley."

Delights for an Unforgettable Wedding: Special Recipes

O Que Você Precisa Saber

- Cutting the filet mignon into standardized cubes ensures even cooking and tender texture in each portion. - The 5-minute evaporation of red wine over high heat eliminates the raw alcohol, keeping only the fruity acidity and deep color. - The sliced mushrooms absorb the sauce during the 30 minutes of gentle cooking, gaining a firm and juicy consistency.

Ingredients

Main Course

1 kg of filet mignon
2 cups of sliced mushrooms
1 medium onion, chopped
4 cloves garlic, minced
1 cup of red wine
Salt and pepper to taste
2 tablespoons olive oil
Parsley to taste for garnish

Instructions

Main Course

In a large pot, heat the olive oil and add the onion and garlic, sautéing until they are golden.

Add the filet mignon cut into cubes and sear all sides until they are well browned.

Incorporate the red wine and let the alcohol evaporate over high heat for about 5 minutes.

Add the mushrooms and season with salt and pepper to taste.

Reduce heat and cook for 30 minutes, stirring occasionally.

After the time, check the seasoning and adjust if necessary.

Transfer to a platter and decorate with chopped parsley.

Serve hot and enjoy!

Equipe sua Cozinha

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Chef Tips

- Aqueça o azeite em fogo alto antes de colocar a carne e sele os cubos em etapas para não juntar água no fundo da panela. - Prefira cogumelos champignon frescos e limpos com pano úmido em vez de versões em conserva ácida para não interferir no equilíbrio do vinho. - Mantenha a panela semi-tampada nos 30 minutos de fogo baixo para que o molho atinja ponto de calda viscosa naturalmente.

Variations

- Stir two tablespoons of heavy cream in at end of 30 minutes to make a French stroganoff version. - Sprinkle thin leek slices along with the onion at the beginning of the sauté to soften the aromatic base. - Add a tablespoon of Dijon mustard mixed with red wine before covering the mushrooms.

Substitutions

- Beef tenderloin can be replaced with tender sirloin cut into small cubes or clean, gristle-free round steak. - The dry red wine can be replaced by beef broth enriched with a teaspoon of balsamic vinegar. - Paris mushrooms can be swapped for shredded shimeji mushrooms or sliced fresh portobello mushrooms.

How to Store

Store in a plastic or glass container with a tight lid in the refrigerator for up to 3 days. Warm over low heat with a spoonful of water or red wine to restore the sauce's moisture and fluidity.

Can You Freeze It?

It is not recommended to freeze this recipe, as the mushrooms lose their elasticity becoming spongy and the filet mignon may release excess water. Consuming shortly after preparation ensures the ideal point.

What to Serve With

Serve accompanied by white rice with sliced almonds, gratin rustic potatoes, or tagliatelle in herb butter. A dark leaf salad with olive oil and drops of lemon completes the pairing.