Filet Mignon with Mushrooms Recipe | Robyns.World

Today is National Filet Mignon Day! Celebrate with a nice juice steak like this recipe for Filet Mignon with Herb Butter Sauce and Mushrooms. The filet is one of the most tender cuts of beef and very flavorful, it is also quite lean. The filet is often sold already wrapped with a strip of bacon, this adds fat and flavor to the cut. However, sauces can also be used to enhance the flavor. This is traditionally the most expensive cut of beef, but in my opinion, well worth the cost. Remember that you also are able to eat the entire piece of beef, there is not any fat or bones to cut away as you eat.

This week’s infographic shares some more of the attributes and benefits of filet mignon.

Filet Mignon Infographic | Robyns.World

FILET MIGNON WITH HERB-BUTTER SAUCE AND MUSHROOMS

This is a very classic preparation of the beef filet. If you are not a mushroom fan you could easily leave them off, but I think you are crazy (grin). Be sure to watch local butcher shops for specials on filet mignons also, many of them run sale prices of this cut to help bring customers into the store. Whenever my butcher has them on sale we definitely stop in to pick them up. Filet Mignon are also fabulous on the grill – this is how Hubby usually prepares them even if I make a sauce inside to put on top.

Filet Mignon with Herb-Butter Sauce and Mushrooms

By author Beef It's What's for Dinner

Ingredients

  • 4 Filet Mignon Steaks (about 6 ounces each)
  • 1 tablespoon butter
  • 1 1/2 cup assorted mushrooms, whole if small or cut in half if larger
  • 1/4 cup minced shallot
  • 1 1/2 cup beef broth
  • 1/4 teaspoon dried thyme (double if you are using fresh thyme)
  • 1 tablespoon cornstarch
  • 1 tablespoon water

Directions

Heat large nonstick skillet over medium heat until hot. Place beef steaks in skillet; cook 10 to 13 minutes for medium rare (145°F) to medium (160°F) doneness, turning occasionally. Remove to platter, season with salt and pepper, as desired. Keep warm.

Heat butter in same skillet over medium heat until melted. Add mushrooms and shallots; cook and stir 3 to 5 minutes or until mushrooms are tender and browned. Add beef broth and thyme to skillet, stirring until browned bits attached to bottom of pan are dissolved; bring to a boil. Combine cornstarch and water in small bowl; stir into mushroom mixture. Cook 2 minutes or until sauce thickens, stirring occasionally. Season with salt and pepper, as desired.

Serve steaks with sauce.

Are you a fan of filet mignon? What is your favorite way to prepare it?

Robyn

 

Recipe and recipe photo are from Beef It’s What’s For Dinner.