Grass-Fed Filet Mignon with Crimini-Cabernet Sauce

Grass-Fed Filet Mignon with Crimini-Cabernet Sauce Recipe
Prep time
Cook time
Total time
Serves: 4
  • ½ pound organic crimini mushrooms, sliced
  • 16 oz. grass-fed filet mignon (4-4oz pieces)
  • ½ Tbsp. organic butter
  • 2 tsp. freshly ground black pepper (coarse)
  • 1 c. organic beef broth
  • ½ Tbsp. organic tamari (gluten-free soy sauce)
  • 1 tsp. organic dried thyme
  • 2 Tbsp. chopped organic shallots
  • 1 ½ cup. organic Cabernet Sauvignon
  • ½ tsp. organic arrowroot
  1. Melt 1 teaspoon butter in a medium saucepan pan over medium heat. Add shallots and mushrooms; sauté for 4 minutes. Add ½ cup wine and ½ cup broth; cook for 5 minutes, stirring frequently. Set aside.
  2. Meanwhile, cook the steaks. Sprinkle pepper over steaks. Melt 2 teaspoons butter in a safe nonstick pan or cast iron skillet over medium heat. Add steaks; cook 3 minutes on each side. Reduce heat to medium-low; cook 1½ minutes on each side or until desired degree of doneness. Place on a platter; keep warm.
  3. Add remaining wine and broth to skillet. Whisk in tamari and arrowroot to thicken. Cook 1 minute, until arrowroot is dissolved. Add reserved mushroom mixture and thyme, cook 1 minute.
  4. Serve sauce with steaks.

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Nutrient Information Per Batch

969.01 kcal Calories, 128.12 mg Calcium, 26.15 g Carbohydrate, 261.45 mg Cholesterol, 18.66 g Total Fat, 2.67 g Fiber, 11.36 mg Iron, 145.06 mg Magnesium 2819.96 mg Potassium, 113.52 g Protein,155.73 mcg Selenium, 1386.98 mg Sodium, 4.09 g Sugars, 18.86 mg Zinc, 8.56g Saturated fat, 0.51 trans Fat, 6.19 g Monounsaturated fats, 0.88 g Polyunsaturated fats, 472.4 IU Vitamin A, 3.29 mg Vitamin B6, 6.08 mcg Vitamin B12, 4.04 mg Vitamin C, 3.92 IU Vitamin D, 1.2 Vitamin E, 11.07 mcg Vitamin K, 104.19 mcg Folate,0.48 mg Vitamin B1(Thiamin),40.94 mg Vitamin B3(Niacin),1.75 mg Vitamin B2(Riboflavin), 0.24 mcg Lycopene, 8.2 mcg Lutein and Zeaxanthin, 0.1 g ALA, 0.01 g EPA, 0 gDHA,1284.97 mg Phosphorous, 0.73 mg Manganese, 0 mcg Alpha carotene, 45.81 mcg Beta carotene, 1.92 mcg Beta cryptoxanthin, 0.09 g Conjugated Linolenic Acid


  • No Fish
  • No Pork
  • No Eggs
  • No Shellfish
  • No Gluten
  • No Nuts
  • No Seeds
  • No Poultry
  • No Tubers
  • No Corn
  • No Yeast
  • No Peanuts
  • No Grains
  • No Nightshade
  • No Citrus

About The Author

Kelley Herring, founder of Healing Gourmet, is a natural nutrition enthusiast with a background in biochemistry. Her passion is educating on how foods promote health and protect against disease and creating simple and delicious recipes for vibrant health and enjoyment.

Kelley Herring – who has written posts on Healing Gourmet.

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