Filet Mignon with Madeira Mushrooms

By HeatherS

Ingredients

• 3tablespoons3 tablespoons butter, divided
• 2tablespoons2 tablespoons shallots, minced
• 1small clove1 small clove garlic, minced
• 1/2teaspoon1/2 teaspoon salt, divided
• 6ounces6 ounces white mushrooms, thinly sliced
• 22 (4- to 6-ounce) beef tenderloin steaks
• 1tablespoon1 tablespoon olive or vegetable oil
• 1/4teaspoon1/4 teaspoon black pepper
• 1/3cup1/3 cup dry Madeira or dry sherry

Preparation

Step 1

In a small skillet, melt 2 tablespoons butter over medium heat; sauté shallots, garlic and 1/4 teaspoon salt until shallots are softened, about 2 minutes. Add mushrooms and sauté until tender, about 4 minutes. Remove from heat; set aside.

With mallet or bottom of heavy pan, flatten steaks to about 1/2-inch thickness.

In separate skillet, heat oil over high heat; add remaining butter. As soon as butter melts, add steaks and sear each side until lightly browned; sprinkle all over with pepper and remaining salt. Reduce heat to medium-high; cook until desired doneness, about 1 minute longer for rare or 2 to 3 minutes for medium-rare. Transfer each steak to a warmed plate and keep warm.

Pour off fat from skillet. Reduce heat to medium and stir Madeira into skillet; stir in mushroom mixture and any juices. Boil until liquid is reduced to about 1 tablespoon. Spoon over steaks.