Pan Seared Filet Mignon with Mushroom Red Wine Sauce and Blue Cheese
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Pan-seared filet mignon topped with a rich mushroom and red wine sauce, crumbled blue cheese, and buttered asparagus. An elegant, restaurant-quality meal with deep savory flavors. Perfect for a special dinner.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 2- 2 - 8 ounce filets
- 1 tablespoon oil (or ghee)
- salt and pepper
- 1 1/2 tablespoons olive oil
- 6 ounces sliced mushrooms (each cut in half)
- 2 tablespoons minced onion or shallot
- 1 clove garlic, (pressed or minced)
- 3/4 cup beef broth
- 1/4 cup dry red wine
- 1 tablespoon tomato paste
- 2 teaspoons worcestershire sauce
- 1 teaspoon red wine vinegar
- several sprigs of fresh thyme
- 2 tablespoons butter (or ghee)
- 8 ounces asparagus
- 2 teaspoons butter (or ghee)
- salt and pepper to taste
- two wedges of lemon (optional)
- optional blue cheese to garnish
At a glance
PER SERVING · TIME 50M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 20m
- Cook
- 30m
- Sodium
- 1439mg
- Total sugar
- 7g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 1535mg
- Calcium
- 102mg
- Iron
- 10mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 20M
- SODIUM
- 1439MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.