Braised Filet with Mushroom Sauce
The mushroom sauce adds great flavor to these little filets.
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Ingredients
Scale
- 2 small bacon-wrapped steak filets
- Shawnee Mills All-Purpose Flour for dusting
- Salt and pepper to taste
- 2 tablespoons olive oil
- 1/2 red onion, sliced
- 4 ounce J-M Farms Cremini Mushrooms
- 1/2 cup Made in Oklahoma red wine
- 1/2 cup water
- 2 teaspoons dried chopped parsley
- Slightly pound out the filets to about 1 inch thick.
- Season with salt and pepper, then flour.
- Saute in the oil over a medium-high heat until nice and brown on both sides and remove to a plate.
- In the same pan, saute the mushrooms and onions until they are nice and brown and add the wine and reduce by half.
- Once the wine is reduced, add water and parsley and bring to a boil, then turn the heat to a simmer and finish cooking the filets.
- Serve immediately.