Filet Mignon with Herb-Butter Sauce and Mushrooms
Feast on this French flare with juicy beef tenderloin topped with a savory mushroom, shallot and fresh thyme sauce.
- 4 beef tenderloin steaks, cut 1 inch thick (about 6 ounces each)
- 1 tablespoon butter
- 1 1/2 cups assorted mushrooms (shiitake, enoki, straw, cremini, button or chanterelle), whole or cut in half if large
- 1/4 cup minced shallots
- 1 1/2 cups beef broth
- 1/2 teaspoon chopped fresh thyme or 1/4 teaspoon dried thyme
- 1 tablespoon cornstarch
- 1 tablespoon water
- Heat large nonstick skillet over medium heat until hot. Place beef steaks in skillet; cook 10 to 13 minutes for medium rare (145 degrees F) to medium (160 degrees F) doneness, turning occasionally. Remove to platter, season with salt and pepper, as desired. Keep warm.
- 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 for 2 minutes or until sauce thickens, stirring occasionally. Season with salt and pepper, as desired.
- Serve steaks with sauce.
Yield: 4 servings
Nutrition information per serving: 282 Calories; 13g Total Fat; 6g Saturated Fat; 5g Monounsaturated Fat; 97mg Cholesterol; 365mg Sodium; 5g Total carbohydrate; 35g Protein; 2.6mg Iron; 11.4mg Niacin; 0.8mg Vitamin B6; 136.9mg
Choline; 2mcg Vitamin B12; 6.4mg Zinc; 44.4mcg Selenium; 0.4g Fiber
Recipe and photo used with permission from:
Cattlemens Beef Board and National Cattlemen's Beef Association
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