Filet Mignon with Herb-Butter Sauce and Mushrooms
- 4 beef tenderloin steaks (filet mignon), cut 1 inch thick (about 6 ounces each)
- 1 tablespoon butter
- 1 ½ cups assorted mushrooms (shiitake, enoki, straw, cremini, button, or chanterelle), whole or cut in half if large
- ¼ cup minced shallots
- 1 ½ cups beef broth
- ½ teaspoon chopped fresh thyme or ¼ teaspoon dried thyme
- 1 tablespoon cornstarch
- 1 tablespoon water
- This recipe is gluten-free (some ingredients require gluten-free brands)
- Produce
- Mushrooms, assorted (1 1/2 cups)
- Shallots (1/4 cup)
- Thyme or, fresh (1/2 teaspoon)
- Meat
- Beef tenderloin steaks (4)
- Canned Goods
Beef broth (1 1/2 cups)
- Cooking & Baking
- Cornstarch (1 tablespoon)
- Drinks
- Water (1 tablespoon)
- Dairy
- Butter (1 tablespoon)
Preparation
Read recipe preparation on cookstr.com
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Recipe Stats
Published February 14, 2012 (1 year ago).
100 people saved this recipe.
