Beef/Filet Mignons with Mushroom Sauce

By latin1

Panama Lewis

Ingredients

• 6 tbsp butter, cut in small pieces
• 3 tbsp extra-virgin olive oil
• 4-8 oz filet mignons
• Salt and pepper to taste
• 2 shallots, finely chopped
• 1 # cremini mushrooms, sliced
• 1 cup red wine
• 1 cup chicken stock
• 2 tsp cornstarch, mixed with 1 tbsp water
• 2 tbsp mixed chives and parsley
• 2 tbsp sherry

Details

Servings 4

Preparation

Step 1

Heat oven to 500. Heat 1 tbsp butter and 1 tbsp oil in a large skillet over high heat. Season filets with salt and pepper; sear flipping once until browned (about 4-5 minutes).
Transfer filets to baking sheet; roast in oven until medium rae (about 4-5 minutes). Transfer filets to a plate.
Return skillet to medium-high heat. Add 1 tbsp butter, remaining oil and shallots. Cook for 1 minute. Add mushrooms; cook for 5 minutes.
Add red wine; bring to a boil. Reduce to medium; cook until syrupy, 8-10 minutes. Add stock; reduce slightly 4-5 minutes. Whisk in cornstarch mixture; bring to a boil. Add sherry; cook until thickened 2-3 minutes. Remove from heat; whisk in remaining butter, herbs, salt and pepper. Serve filets with mushroom sauce.