Filet Mignon with Mushroom Sauce
What You Need
4 filet mignon steaks, about 6 ounces each (or substitute New York strip steaks)
1 tablespoon butter
2 tablespoons finely chopped shallots or onion
2 cloves garlic, crushed
1 cup sliced fresh mushrooms
1/4 cup beef broth
2 tablespoons brandy
2 teaspoons Dijon-style mustard
1 teaspoon Worcestershire sauce
2 teaspoons finely chopped parsley
Melt butter in a large non-stick skillet over medium heat. Add shallots and garlic. Cook 2 minutes. Stir in mushrooms and cook 3-4 more minutes. Remove mushroom mixture to a dish and set aside.
Increase heat to medium-high. Add steaks and cook 4 minutes undisturbed. Turn and cook 4 more minutes for medium rare. For well done steaks, reduce heat to medium low and cook a few more minutes on each side. Remove steaks to a warm platter and cover with foil to keep warm.
Adjust heat to medium. Add broth, brandy, mustard, Worcestershire sauce and reserved mushroom mixture. Bring to a boil. Stir until liquid is slightly reduced, about 1 minute.
Spoon sauce over steaks and sprinkle with parsley. Makes 4 servings.