Filet Mignon in Mushroom Sauce

Ingredients

• Butter

  Unsalted

  4 tbsp or 57g

• Olive oil

  Salad or cooking

  2 tbsp or 27g

• Mushrooms

  Portabella, raw

  5 cup diced or 430g

• Onions

  Raw

  1 medium or 110g

• Garlic

  Raw

  4 cloves, minced or 12g

• Salt

  Table

  1 dash or 0.4g

• Pepper

  Spices, black

  1 dash or 0.1g

• Thyme

  Fresh

  1 tbsp or 2g

• Beef tenderloin

  Separable lean and fat, trimmed to 1/8" fat, all grades, raw

  4 steak or 656g

• Red wine

  Alcoholic beverage, table

  4 fl oz or 118g

• Beef broth or bouillon canned soup

  Ready-to-serve

  1 cup or 240g

• Heavy whipping cream

  Fluid

  ½ cup, fluid or 119g

Directions

1. Heat a large heavy-bottomed pan over medium-high heat. Melt half of the butter and half of the oil.
2. Add the mushrooms and cook for 5 minutes until soft. Stir in the onion and cook for another 3 minutes. Add minced garlic, season with salt, pepper, and thyme, and cook for 2 more minutes until the garlic is fragrant. Transfer the mushroom mixture to a plate and wipe the skillet clean.
3. Pat the steaks dry with a paper towel and season with salt and pepper.
4. In the same pan, melt the remaining butter and oil over medium-high heat. Once hot, add the steaks and sauté, turning once, for 3-5 minutes per side for medium-rare. If browning too fast, reduce heat. Transfer steaks to the plate with mushrooms.
5. Add wine to the pan and boil until reduced by half, about 3 minutes, scraping the bottom to deglaze. Add the broth and boil until reduced to about ⅔ cup, 5-6 minutes.
6. Stir in the cream and boil until the sauce thickens slightly, about 2 minutes. Return the mushrooms and steaks to the pan and heat through, 1-2 minutes.
7. Adjust seasoning with salt and pepper to taste and serve.

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