Beef with Mushrooms and Glazed Onions Recipe

Name: Beef with Mushrooms and Glazed Onions
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 pounds 1- to 2-inch pieces beef marrow bones; 3 cups beef stock or canned beef broth; 1 1/2 cups dry red wine; 3/4 cup ruby Port; 6 8-ounce filet mignon steaks (about 1 inch thick); 1 tablespoon olive oil; 3 tablespoons unsalted butter; 18 ounces assorted fresh wild mushrooms (such as crimini, oyster and stemmed shiitake), sliced; 3 large shallots, thinly sliced; 1 1/2 tablespoons minced garlic; 3 plum tomatoes, seeded, diced; 2 teaspoons chopped fresh parsley; Glazed Onions

Servings: persons

3 pounds 1- to 2-inch pieces beef marrow bones
3 cups beef stock or canned beef broth
1 1/2 cups dry red wine
3/4 cup ruby Port
6 8-ounce filet mignon steaks (about 1 inch thick)
1 tablespoon olive oil
3 tablespoons unsalted butter
18 ounces assorted fresh wild mushrooms (such as crimini, oyster and stemmed shiitake), sliced
3 large shallots, thinly sliced
1 1/2 tablespoons minced garlic
3 plum tomatoes, seeded, diced
2 teaspoons chopped fresh parsley
Glazed Onions

1
Place marrow bones in large bowl.
2
Cover with ice water.
3
Refrigerate overnight.
4
Drain bones.
5
Using small sharp knife, push marrow out through bones.
6
Coarsely crumble enough marrow to equal 1 1/4 cups.
7
Reserve bones and any remaining marrow for another use.
8
Boil stock, wine and Port in heavy large saucepan until liquid is reduced to 1 1/4 cups, about 30 minutes.
9
Preheat oven to 450F.
10
Sprinkle steaks with salt and pepper.
11
Heat 1 tablespoon oil in heavy large skillet over medium-high heat.
12
Working in batches, add steaks to skillet and cook until brown, about 2 minutes per side.
13
Transfer steaks to rimmed baking sheet.
14
Cook steaks in oven to desired doneness, about 8 minutes for medium-rare.
15
Tent with foil to keep warm.
16
Meanwhile, discard excess oil in skillet.
17
Whisk reduced stock mixture into skillet.
18
Bring to boil, scraping up any browned bits.
19
Strain sauce into small saucepan; discard solids.
20
Add reserved 1 1/4 cups crumbled marrow to sauce; stir until melted.
21
Keep sauce warm.
22
Melt 3 tablespoons butter in another heavy large skillet over medium-high heat.
23
Add mushrooms, shallots and garlic; saute until mushrooms are golden brown and tender, about 10 minutes.
24
Stir in tomatoes and parsley.
25
Season mushroom mixture with salt and pepper.
26
Spoon sauce onto plates.
27
Place steaks atop sauce.
28
Spoon mushroom mixture over steaks.
29
Surround with Glazed Onions and serve.

1427

kcal

Calories

Fat

Carbs

134

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 3 pounds 1- to 2-inch pieces beef marrow bones, 3 cups beef stock or canned beef broth, 1 1/2 cups dry red wine, 3/4 cup ruby Port, and more.

Yes, Beef with Mushrooms and Glazed Onions falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Beef with Mushrooms and Glazed Onions

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions