Pan Roasted Filet Mignon with Rum-Red Chile Sauce with Wild Mushroom Rice Recipe

Name: Pan Roasted Filet Mignon with Rum-Red Chile Sauce with Wild Mushroom Rice
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons unsalted butter; 1 tablespoon olive oil; 3 shallots, minced; 1 tablespoon minced garlic; 1 cup Meyer's dark rum; 5 cups chicken stock; 2 tablespoons ancho puree; 2 tablespoons molasses; Salt and pepper, to taste; 1 (5 pound) beef tenderloin; Salt and pepper, to taste; 4 tablespoons unsalted butter; 4 tablespoons unsalted butter; 3 tablespoons olive oil; 1/2 pound shiitake mushrooms, stems removed and caps cut 1/4-inch thick; 2 large portobello mushrooms, stems removed and caps cut 1/4-inch thick; 1/2 pound oyster mushrooms, stems removed and caps cut 1/4-inch thick; Salt and pepper, to taste; 1 Spanish onion, finely chopped; 3 cups converted rice; 7 cups chicken stock; 1 teaspoon salt; 1/4 cup porcini mushroom powder

Servings: persons

2 tablespoons unsalted butter
1 tablespoon olive oil
3 shallots, minced
1 tablespoon minced garlic
1 cup Meyer's dark rum
5 cups chicken stock
2 tablespoons ancho puree
2 tablespoons molasses
Salt and pepper, to taste
1 (5 pound) beef tenderloin
Salt and pepper, to taste
4 tablespoons unsalted butter
4 tablespoons unsalted butter
3 tablespoons olive oil
1/2 pound shiitake mushrooms, stems removed and caps cut 1/4-inch thick
2 large portobello mushrooms, stems removed and caps cut 1/4-inch thick
1/2 pound oyster mushrooms, stems removed and caps cut 1/4-inch thick
Salt and pepper, to taste
1 Spanish onion, finely chopped
3 cups converted rice
7 cups chicken stock
1 teaspoon salt
1/4 cup porcini mushroom powder

1
Melt the butter and olive oil in a medium saucepan over medium high heat.
2
Add the shallot and garlic and cook until soft.
3
Add the rum and reduce to 1/4 cup.
4
Add the stock, bring to a boil and reduce the heat.
5
Whisk in the remaining ingredients and simmer until reduced to 2 cups.
6
Preheat oven to 450 degrees F. Season tenderloin with salt and pepper on both sides.
7
Place a large ovenproof skillet over high heat, melt the butter and sear tenderloin on all sides.
8
Place in oven and cook to desired doneness or for about 10 to 15 minutes or until a thermometer inserted registers 125 degrees for medium rare.
9
Heat 3 tablespoons butter and 2 tablespoons oil in a large saute pan over high heat.
10
Add the mushrooms, season with salt and pepper to taste and saute until golden brown.
11
In a medium saucepan heat remaining oil and butter over medium heat, add the onions and cook until soft.
12
Add the rice and stir to coat with the butter and oil.
13
Add 6 cups of the stock, 1 teaspoon of salt and the porcini powder, bring to a boil, cover, lower the heat and cook until all the liquid is absorbed.
14
Fold in the mushroom mixture, more stock if needed and season with salt and pepper to taste, cook to heat through, 5 minutes.

2188

kcal

Calories

Fat

119

Carbs

246

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 23 ingredients. The key ingredients include: 2 tablespoons unsalted butter, 1 tablespoon olive oil, 3 shallots, minced, 1 tablespoon minced garlic, and more.

Yes, Pan Roasted Filet Mignon with Rum-Red Chile Sauce with Wild Mushroom Rice 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.

Pan Roasted Filet Mignon with Rum-Red Chile Sauce with Wild Mushroom Rice

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