Filet Mignon with Truffled Mushroom Ragoût

Filet Mignon with Truffled Mushroom Ragoût
Photo by Ericka McConnell


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

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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