Filet Mignon with Herb-Butter Sauce and Mushrooms
Courtesy of The Beef Checkoff 4 Servings • 15 Min. Prep Time • 20 Min. Cook Time| Ingredients |
|---|
| 4 beef tenderloin steaks (filet mignon) or Petite steaks, cut 1-in. thick (about 6-oz. each) |
| 1 Tbsp. butter |
| 1-1/2 c. assorted mushrooms (shiitake, enoki, straw, cremini, button or chanterelle), whole or cut in half if large |
| 1/4 c. minced shallots |
| 1-1/2 c. beef broth |
| 1/2 tsp. chopped fresh thyme or 1/4 tsp dried thyme |
| 1 Tbsp. cornstarch |
| 1 Tbsp. water |
Directions:
1. Heat large nonstick skillet over medium heat until hot. Place beef steaks in skillet; cook 10-13 min. 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 3-5 min. 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 min. or
until sauce thickens, stirring occasionally. Season with salt and pepper, as desired.
3. Serve Steaks with sauce.
* Recipe Courtesy of The Beef Checkoff
Nutrition:
Calories: 282; Total Fat: 13g; Saturated Fat: 6g; Cholesterol: 97mg; Total Carbs: 5g; Protein: 35g; Sodium: 365mg;