Filet Mignon with Truffled Mushroom Ragoût

Filet Mignon with Truffled Mushroom Ragoût
Photo by Ericka McConnell


  • 12 ounces crimini or button mushrooms
  • ½ teaspoon truffle oil
  • ½ teaspoon dried marjoram
  • 1 garlic clove
  • 2 1-inch-thick filet mignons (about 6 ounces each)
  • 3 tablespoons butter
  • 1 ½ teaspoons peanut oil
  • + 3 more ingredients
    • 1/3 cup canned low-salt chicken broth
    • 3 tablespoons whipping cream
    • 1/3 cup dry red wine

Melt butter in large nonstick skillet over medium heat. Add chopped garlic and marjoram; sauté 30 seconds. Add mushrooms; toss to coat with butter. Sprinkle with salt. Cover and cook until mushrooms have released their juices, about 13 minutes. Add chicken broth, wine, and whipping cream and brin...

View full recipe at Epicurious


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