I have several recipes that I return to because they are really good. Gayle and I are watching what we eat, but that doesn’t mean we can’t splurge a bit here and there. (I splurge often!) This recipe is one of my favorites for filet. It’s quick and easy and has great flavor. I didn’t have Maderia wine so I used Marsala this time instead. And I prefer shitake mushrooms so that’s what I used.
| Prep Time | 30 min |
| Cook Time | 30 min |
| Servings |
People
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Ingredients
- 3 tblp Butter
- 2 tbsp olive oil
- 12 oz Mushrooms
- 1/2 cup Shallots minced
- 4 cloves garlic minced
- 1 tbsp Fresh Thyme chopped
- 4 each 5 oz Filet Mignon about 3/4″ thick
- 1/2 cup Madeira Wine
- 1 1/2 cups Beef Broth
- 1/2 cups Whipping Cream
Ingredients
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Instructions
- Melt 2 Tbsp butter with 1 Tbsp oil in a heavy large skillet over medium heat. Add mushrooms and sauté until tender, about 10 minutes. Add 1/4 cup shallots and half the garlic and sauté until shallots are soft, about 3 minutes. Stir in thyme; season with salt and pepper. Transfer mushroom mixture to medium bowl.
- Melt remaining 1 Tbsp butter with 1 Tbsp oil in same skillet over medium-high heat. Sprinkle steaks with salt and pepper. Add to skillet and cook to desired doneness, about 3 minutes per side for medium-rare. Transfer steaks to a plate.
- Add remaining 1/4 cup shallots and garlic to same skillet. Sauté 2 minutes. Add Madeira and boil until mixture is reduced to 1/3 cup, about 6 minutes. Add Beef broth and boil about 3 minutes. Add cream and boil until sauce thickens slightly, about 2 minutes. Stir in mushroom mixture. Season sauce to taste with salt and pepper.
- Return steaks and any juices to skillet and cook until heated through, about 1 minute. Transfer to plates. Spoon sauce over and serve.
Recipe Notes
I went basic with this. Served with asparagus and white wine. Yes, I prefer white wine with this!
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