3 Reviews

I wanted something extravagant for dinner with my son for his birthday dinner, and decided on this. I used 1 8 oz. package of mushrooms, but otherwise followed the recipe, leaving out the Roquefort, as I can't get past the smell :) This was a great meal and the meat was really flavorful and delicious. My son gave me compliments throughout the meal which pleased me, so thank you for posting this for us!

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idaframe July 11, 2010

Had this for dinner tonight....oh boy was it yummy!! Guess I should of taken some portobello mushrooms off before I took the picture. But there are filet mignons under there. It was so flavorful. Didn't go with the Roquefort cheese but everything else was as written. Have to agree with going with a good quality of filet, well worth the extra trip to the butcher. I loved that this didn't take very long to put together but came out with an extreme delicious flavor. Next time I would cut down on the amount of mushrooms though, just personal choice. Thanks for sharing your recipe BecR. I will be keeping this to make again.

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FrenchBunny June 27, 2010

I can't stop drooling over this! I did turn down my pan to keep it from smoking and I didn't have any Roqueefort or brandy-so I doubled the red wine. It is AMAZING!!! I will be making my Filet Mignon like this from now on. I made it with bread: http://www.food.com/recipe/sun-dried-tomato-rosemary-bread-abm-148694

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Cook Tara K. November 24, 2010
Filet Mignon Au Bordelaise - Steak in Red Wine With Shallots