Filet Mignons with Mushroom Sauce

By á-44293

For a true steakhouse meal, use the finest steaks and serve with roasted asparagus.

Ingredients

• 12 oz button mushrooms
• 4 tbs butter
• 2 shallots, finely diced
• 1/2 cup white wine
• 3/4 cup beef stock
• 3/4 cup heavy whipping cream
• 1 tsp Dijon mustard
• 4 (6-8 oz) filet mignons
• 1 bottle Italian dressing
• sea salt and cracked pepper

Details

Servings 4

Preparation

Step 1

Put steaks in a large plastic bag and add enough of the dressing to cover. Seal, and let sit for about 2 hours.

Meanwhile, wash, trim, and slice mushrooms. Melt 3 tbs of the butter, and add the shallots. Once soft, add the mushrooms. Cook until both are nicely brown and the mushroom juice has evaporated. Stir in the wine, let reduce, them add the stock and let reduce, and then add the cream and let boil down until slightly creamy. Add mustard and season. Keep warm.

Take steaks out of marinade and season with salt and pepper. Grill until medium, let rest, then serve with sauce on top.