FILET MIGNON

 

This French-inspired dish has succulent beef tenderloin covered with a flavorful mushroom, shallot, and fresh thyme sauce. It’s elegant, yet simple to make for any night's dinner.

 

INGREDIENTS:

4 beef Tenderloin Steaks, cut 1 inch thick  

1 tablespoon butter

1-1/2 cups assorted mushrooms whole or cut in half if large

1/4 cup minced shallots

1-1/2 cups beef broth

1/2 teaspoon chopped fresh thyme or 1/4 teaspoon dried thyme

1 tablespoon cornstarch

1 tablespoon water

PREPARING FOOD: Melt butter in a large nonstick pan over medium heat. Cook ten to thirteen minutes for medium rare (145°F) to medium (160°F) doneness, stirring regularly, in a pan with beef Tenderloin Steaks. Transfer to a dish and season with salt and pepper to taste. Stay warm.

Melt the butter in the same skillet over medium heat. Cook and stir for 3 to 5 minutes, or until the mushrooms are soft and browned. Stir in the beef broth and thyme until the browned pieces at the bottom of the pan are dissolved; bring to a boil. In a separate dish, combine cornstarch and water; stir into mushroom mixture. Cook, stirring periodically, for two minutes at a time or until the sauce thickens. Season to taste with salt and pepper.

Garnish the steaks with the sauce.