Filet Mignon With Chianti Sauce
- Reviews 2
Ready In: 30 mins
Serves: 4
Ingredients
- 1⁄2 lb white mushroom, cleaned and sliced thin
- 1⁄4 cup olive oil
- 1 medium onion, chopped
- 1⁄4 lb prosciutto or 1⁄4 lb pancetta, chopped
- 1⁄3 cup beef broth
- 1⁄2 cup chianti wine
- 2 tablespoons butter
- 1⁄4 cup parsley, chopped
- salt & pepper
- 4 slices filet mignon
Directions
- Blanch mushrooms in boiling water for 2 minutes, drain.
- Heat oil in large skillet over medium heat.
- Saute onion until soft.
- Add prosciutto and mushrooms and saute 2 minute.
- Add broth, wine, butter and parsley and stir to combine.
- Bring to boil.
- Reduce heat to low and simmer 5 minutes.
- Add fillets and cook in sauce to desired doneness.
- Season to taste.
- Serve fillets with sauce poured over top.
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