Receita Solta

Delights for an Unforgettable Wedding: Special Recipes

RS

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

1

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

2

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

3

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

4

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

5

Reduce heat and cook for 30 minutes, stirring occasionally.

6

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

7

Transfer to a platter and decorate with chopped parsley.

8

Serve hot and enjoy!

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Chef Tips

- Heat the olive oil over high heat before adding the meat and sear the cubes in batches so as not to pool water at the bottom of the pan. - Prefer fresh and clean button mushrooms with a damp cloth instead of acidic canned versions so as not to interfere with the wine balance. - Keep the pan semi-covered for the 30 minutes of low heat so that the sauce reaches a natural viscous syrup point.

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.

Frequently Asked Questions

What is the best type of red wine to use in cooking?

Use a dry red table wine, such as Cabernet Sauvignon or Merlot; avoid sweet or mild wines so as not to unbalance the seasonings.

Can I use canned mushrooms in a glass jar?

You can, but wash and drain the mushrooms very well under running water to remove the acidity of the brine before adding to the pan.

Does the filet mignon not run the risk of drying out after 30 minutes?

As the cooking is done immersed in red wine and the liquids released by the mushrooms over low heat, the moisture is preserved.

Can I thicken the wine sauce if I find it too liquid?

Yes, leave the pan uncovered for the last 5 minutes of cooking or add half a teaspoon of starch dissolved in cold water.

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