Filet Mignon Recipe in Mushroom Sauce
Ingredients:
4 filet mignons (6 oz each)
Salt and pepper to taste
2 tablespoons olive oil
1 tablespoon butter
1 shallot, finely chopped
2 cloves garlic, minced
8 oz wild mushrooms, sliced
1/2 cup beef broth
1/2 cup heavy cream
1 tablespoon Dijon mustard
1 teaspoon fresh thyme leaves
1 teaspoon fresh rosemary, chopped
1 tablespoon fresh parsley, chopped (for garnish)
Directions:
Season the filet mignons with salt and pepper.
Heat olive oil in a large skillet over medium-high heat. Add the filets and sear for 3-4 minutes per side until browned. Remove from skillet and set aside.
In the same skillet, add butter. Once melted, add the shallot and garlic, and sauté for 1-2 minutes until fragrant.
Add the mushrooms to the skillet and cook for 5-7 minutes until they release their moisture and start to brown.
Pour in the beef broth, scraping up any browned bits from the bottom of the skillet. Bring to a simmer.
Stir in the heavy cream and Dijon mustard, mixing well to combine. Cook for 2-3 minutes until the sauce thickens slightly.
Add the thyme and rosemary, and return the filets to the skillet. Spoon some of the sauce over the filets and cook for another 2-3 minutes, or until the filets reach your desired level of doneness.
Remove from heat and garnish with fresh parsley before serving.
Prep Time: 10 minutes | Cooking Time: 20 minutes | Total Time: 30 minutes
Kcal: 550 kcal | Servings: 4 servings
