Filet Mignon with Truffled Mushroom Ragoût

Filet Mignon with Truffled Mushroom Ragoût
Photo by Ericka McConnell


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

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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