Filet Mignon with Truffled Mushroom Ragoût

Filet Mignon with Truffled Mushroom Ragoût
Photo by Ericka McConnell


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