Filet Mignon with Sherry-Mushroom Sauce

Filet Mignon with Sherry-Mushroom Sauce
Photo by Randy Mayor

Ingredients

  • 2 teaspoons water
  • 2 teaspoons water
  • ¼ cup dry sherry
  • ¼ cup dry sherry
  • 1 ½ cups presliced mushrooms
  • 1 ½ cups presliced mushrooms
  • ½ teaspoon salt
  • + 14 more ingredients
    • ½ cup fat-free, less-sodium beef broth
    • ½ cup fat-free, less-sodium beef broth
    • ¼ teaspoon black pepper
    • ½ teaspoon salt
    • 1 teaspoon bottled minced garlic
    • ¼ teaspoon black pepper
    • 2 teaspoons butter, divided
    • 2 teaspoons butter, divided
    • 2 teaspoons cornstarch
    • 2 teaspoons cornstarch
    • 2 tablespoons chopped shallots
    • 2 tablespoons chopped shallots
    • 4 (4-ounce) beef tenderloin steaks, trimmed (1 inch thick)
    • 4 (4-ounce) beef tenderloin steaks, trimmed (1 inch thick)

Sprinkle beef with salt and pepper. Melt 1 teaspoon butter in a large nonstick skillet over medium-high heat. Add beef to pan; cook 3 1/2 minutes on each side or until desired degree of doneness. Remove beef from pan; keep warm. Melt remaining 1 teaspoon butter in pan. Add mushrooms, shallots, an...

View full recipe at My Recipes

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