FILET MIGNON ALA MARCIA

By Lutie

My newest entrée, which met with rave reviews from all who were lucky enough to taste these tantalizing tidbits.

Ingredients

• 8 oz. button or Baby Bella mushrooms, cleaned & sliced
• 1 Tbs. butter
• Jane’s Krazy mixed up salt
• 2 Filet mignon steaks, cut into 1 1/2” cubes
• Jane’s Krazy mixed up salt
• Olive oil or butter
• 1 clove garlic, peeled and cut in half
• Freshly ground pepper
• Williams-Sonoma Bordelaise French Finishing Sauce
• Heavy cream

Preparation

Step 1

Melt butter in small sauté pan. Add mushrooms, season with Jane’s Krazy and cook on medium high heat until liquid evaporates and mushrooms are browned.

In large skillet, add just enough olive oil to cover bottom of pan (can be ½ oil, ½ butter). Toss in garlic and heat on high until sizzling. Season steak with Jane’s Krazy salt and freshly ground pepper. Cook on high heat until medium-rare and remove steak from skillet. Lower heat to medium and add mushrooms to large skillet. Add 1/3 to ½ cup Bordelaise sauce & stir to coat mushrooms. Add 1/3 to ½ cup heavy cream and simmer for 1 minute. Return steak and accumulated juices to skillet and serve immediately.