Filet Mignon with Herb-Butter Sauce and Mushrooms
Ingredients icon 8 Ingredients
Servings icon Makes 4 servings
Time icon 30 to 35 minutes

Ingredients

  • 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

Preparation

  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.

Nutrition Information

Nutrition information per serving: 282 Calories; 117 kcal Calories from fat; 13 g Total Fat; 6 g Saturated Fat; 5 g Monounsaturated Fat; 97 mg Cholesterol; 365 mg Sodium; 5 g Total Carbohydrate; 0.4 g Dietary Fiber; 35 g Protein; 2.6 mg Iron; 11.4 mg Niacin; 0.8 mg Vitamin B6; 2 mcg Vitamin B12; 6.4 mg Zinc; 44.4 mcg Selenium; 136.9 mg Choline;

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