Filet Mignon with Herb-Butter Sauce and Mushrooms

By jenknoll

Nutrition information per serving:
282 calories
13 g fat (6 g saturated fat; 5 g monounsaturated fat)97 mg cholesterol
365 mg sodium
5 g carbohydrate
0.4 g fiber
35 g protein

Ingredients

• • 4 beef tenderloin steaks (filet mignon), cut 1 inch thick (about 6 ounces each)
• • 1 tablespoon butter
• • 1 ½ cups assorted mushrooms (shiitake, enoki, straw, cremini, button, or chanterelle), whole or cut in half if large
• • ¼ cup minced shallots
• •1 ½ cups beef broth
• •½ teaspoon chopped fresh thyme or ¼ teaspoon dried thyme
• •1 tablespoon cornstarch
• •1 tablespoon water

Preparation

Step 1

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 with water in a small bowl; stir into mushroom mixture. Cook 2 minutes or until sauce thickens, stirring occasionally. Season with salt and pepper, as desired.

3. Serve steak with sauce.