New Year’s Eve 2012 Menu. The Guest of Honor: Filet Mignon with Red Wine Mushroom Sauce


It’s a New Years Eve dinner party people and we are cookin up nothing but the best for our guests.

It’s the end of the year so why not go all out?

Serve the wonderful wines and marvelous meats for your wonderful company.

Check out what was on our marvelous menu!

Filet Mignon with Red Wine Mushroom Sauce.

Cracked Black Pepper and Horseradish Encrusted Ahi Tuna

Sauteed Portobello Mushrooms with a Red Wine Reduction

and the usual characters…creamy garlic mashed potatoes, corn, string beans, yadda, yadda, yadda.

Once you get over your fear of cooking slightly costly meats at home…you’ll never want to go back.

Sauteed Portobello Mushrooms with a Red Wine Reduction

4 Tbsp Butter ( salted)

1 Package of sliced Portobello Mushrooms ( 1 lb)

1/4 Cup Chicken Broth

1/2 Tsp Salt

1/2 Tsp Black Pepper ( freshly ground)

1/4 Cup Red Wine

Sauteed Mushrooms with Red Wine

First, heat half the butter in a pan on low heat ……simple, right?

Into melted butter stir in your sliced mushrooms and let slowly simmer until mushrooms are tender.

Add chicken broth, bring back to a simmer, cover and let simmer for 3 minutes.

Season with salt and pepper.

Add the in the Hooch, bring to a boil, stirring for about 2 minutes then add the rest of the butter.

Simmer for about 3 more minutes on low heat until the wine mixture is reduced to about 1/3.

Now, what to put this stuff on…..hmmm….oh, yeah, steaks.

Let’s cook em’ up!

The quick 411 on how to get the perfect steak:

Choose a great quality filet with a nice amount of’s’s good for you.

Also, choose a filet that is bright red…almost a dark red. Never buy meat that actually looks gray.

Now on with the show!

Season your meat lightly with sea salt and fresh cracked pepper…and don’t be skimpy.

My favorite method of cooking….yup, the grill.

First thing to do in grilling filet mignon is to rub the steak with salt and pepper and set the steak aside to sit for about half an hour. In the meantime, preheat the seasoned grill to a medium-high temperature. Put that puppy on the grill and  cook for about 3-5 minutes on each side.

Do not jab or pierce the steak with a knife, the juice will run and you have a greater potential to dry out your meat…and every guys knows…you don’t want dry meat.

Instead of using a knife,  use tongs to move your meat.

When done, cover your meat and leave it for another 5 minutes then slice or serve as is.

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