FILET MIGNON WITH HERB-BUTTER SAUCE AND MUSHROOMS

Beef Tenderloin with Savory Saucy Mushrooms and Lentils --
Lean Cut
  • Total Recipe Time: 30 to 35 minutes
  • Makes 4 servings

INGREDIENTS

  1. 4 beef Tenderloin Steaks, cut 1 inch thick (about 6 ounces each)
  2. 1 tablespoon butter
  3. 1-1/2 cups assorted mushrooms (shiitake, enoki, straw, cremini, button or chanterelle), whole or cut in half if large
  4. 1/4 cup minced shallots
  5. 1-1/2 cups beef broth
  6. 1/2 teaspoon chopped fresh thyme or 1/4 teaspoon dried thyme
  7. 1 tablespoon cornstarch
  8. 1 tablespoon water

INSTRUCTIONS FOR FILET MIGNON WITH HERB-BUTTER SAUCE AND MUSHROOMS

  1. Heat large nonstick skillet over medium heat until hot. Place beef steaks in skillet; cook 10 to 13 minutes for medium rare (145°F) to medium (160°F) doneness, turning occasionally. Remove to platter, season with salt and pepper, as desired. Keep warm.
  2. Heat butter in same skillet over medium heat until melted. Add mushrooms and shallots; cook and stir 3 to 5 minutes or until mushrooms are tender and browned. Add beef broth and thyme to skillet, stirring until browned bits attached to bottom of pan are dissolved; bring to a boil. Combine cornstarch and water in small bowl; stir into mushroom mixture. Cook 2 minutes or until sauce thickens, stirring occasionally. Season with salt and pepper, as desired.
  3. Serve steaks with sauce.
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