Braised Filet Mignon with Morel Mushrooms

Filet Mignon braised and served with morel mushrooms, pearl onions, and baby carrots


  • 2 lbs beef tenderloin
  • kosher salt
  • ground black pepper
  • 1 Tbsp cooking oil
  • 12-14 peeled baby carrots
  • 12-14 peeled pearl onions
  • 2 Tbsp chopped shallots
  • 2 Tbsp shaved garlic
  • 2 cups red wine
  • 2 cups veal sock or beef stock
  • 2 cups morel mushrooms or other wild mushrooms, sliced 

Cooking Steps

  1. Season the beef with salt and pepper.
  2. Heat oil in a Dutch oven over medium-high heat. Add the beef and sear for 3 to 5 minutes.
  3. Add the carrots, onions, shallots, and garlic to the pan. Cook and stir 2 to 3 minutes or until vegetables begin to soften. Add the wine and the stock; bring to boiling. Reduce heat and simmer for 3 to 5 minutes. Add the mushrooms, cover, and cook for antoher 25 to 27 minutes for medium (160 F).
  4. Remove meat and cover with foil for 10 minutes before slicing. Serve meat with the vegetables. 

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