Filet Mignon with Truffled Mushroom Ragoût

Filet Mignon with Truffled Mushroom Ragoût
Photo by Ericka McConnell


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