Most Romantic Dinner! Beef Filet With Mushroom Sauce
We have the most romantic dinner to win the heart of your love! An amazing Beef Filet with Mushroom Sauce is so decadent and delicious, it's sinful!
Ever had a dish that made your eyes instantly close, your heart moan, and every nerve in your body go loose? This recipe will do just that! Our Most Romantic Dinner! Beef Filet with Mushroom Sauce. We spike the sauce with Madeira Wine. A big meaty and flavorful beef tenderloin filet is crusted with peppercorns & kosher salt and pan seared.
Then we topped it with the most luscious and sexy Mushroom Madeira Cream Sauce. It’s sex on a plate. I can’t explain it any other way than that! You and your sweetheart will linger over every bite you put in your face! Then you’ll send me a box of chocolates as a thank you (make sure they’re dark chocolate please)…. You’re Welcome Baby!
Here’s our video on how to make Beef Filet With Mushroom Sauce…
A big meaty and flavorful beef tenderloin filet is crusted with peppercorns & kosher salt and pan seared. Then we topped it with the most luscious and sexy Mushroom Madeira Cream Sauce.
4 beef filet steaks (about 6 ounces each)
Salt and coarsely ground black pepper
2 tbl olive oil
2 tbl butter, unsalted
1 lb Shiitake mushrooms (cleaned and quartered)
2 shallots (finely diced)
1 cup Madeira wine
1 cup Beef Broth
2 tbl Dijon mustard
¼ cup heavy cream
2 tbl butter, unsalted and cold
4 slices country-style bread
Salt and pepper
Preheat oven to 400 degrees F.
Place bread on a work surface and using a 3-inch cookie cutter, cut a round crouton from the center of each piece of bread.
Brush both sides of the croutons with olive oil and season with salt and pepper, to taste.
Place the croutons on a baking sheet and bake for 5 to 7 minutes or until lightly golden brown.
Heat grill. Season the fillets with salt and press the coarsely cracked black pepper onto 1 side of each fillet. Place the fillets pepper-side down on the grill and sear until golden brown, turn the fillets over and continue cooking for 4 to 5 minutes for medium-rare doneness.
Remove the steaks to a plate.
Place oil and butter in a large saute pan and melt over high heat.
Add the mushrooms and cook until golden brown and their liquid has evaporated.
Add the shallots and cook until soft.
Add the Madeira and reduce by half.
Add the broth and cook until reduced by half.
Whisk in the mustard, cream and butter and cook for 30 seconds.
Season with salt and pepper, to taste.
Place each fillet on top of a crouton and spoon some of the sauce over.