Recipe: Filet Mignon with Herb-Butter Sauce and Mushrooms

FILET MIGNON WITH
HERB-BUTTER SAUCE AND MUSHROOMS

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 2 minutes or until sauce thickens, stirring occasionally. Season with salt and pepper, as desired.

Serve steaks with sauce.

Makes 4 servings
Source: Cattlemen's Beef Board