Recipe: Harvest mushroom filet and red wine bordelaise sauce - Cincinnati News, FOX19-WXIX TV

Recipe: Harvest mushroom filet and red wine bordelaise sauce

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Harvest Mushroom Filet

Inspired by LongHorn Steakhouse's Fall Chef's Showcase Harvest Mushroom Filet

A tender filet topped with cremini, oyster and shiitake mushrooms in a hearty red wine bordelaise sauce.

Ingredients

  •  ¼ cup of oyster mushrooms, peeled
  • ¼ cup of shiitake mushrooms, stem removed and sliced
  • ½ cup of cremini mushrooms, quartered
  • 4 filets, grilled
  • 1 teaspoon of finely chopped garlic
  • 1 tablespoons of olive oil
  • Salt and pepper to taste
  • 1 cup of red wine bordelaise sauce (store-bought or from scratch, recipe below)

Directions

  • Peel the oyster mushroom cluster and stem, then discard the center remaining cluster. Stems can be left on the mushroom.
  • Combine trio of mushrooms with garlic, olive oil, salt and pepper, and mix.
  • Transfer mixture to a foil lined sheet try into a flat layer.
  • Cook at 350 degrees for 10 minutes or when olive oil starts to bubble slightly. Set aside.
  • Add mushrooms to bordelaise sauce and let warm.
  • Spoon mushroom mixture over expertly grilled filets.

Red Wine Bordelaise Sauce

Inspired by LongHorn Steakhouse's Fall Chef's Showcase Harvest Mushroom Filet

Ingredients

  • 1 teaspoon butter
  • 4 large shallots, peeled and sliced
  • 1 pinch salt
  • 1 cup red wine
  • 2 cups veal stock
  • Salt and pepper to taste

Directions

  • Add butter and shallots to a saucepan with a pinch of salt. Cook over medium-low heat until caramelized, about 20 minutes.
  • Add red wine and bring to simmer.
  • Reduce heat to low and let mixture cook until it's the consistency of syrup.
  • Add chicken stock and return to simmer. Let simmer for approx. 10 minutes. Add salt and pepper to taste.

Recipe serves four.

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