Filet Mignon with Truffled Mushroom Ragoût

Ingredients

• ½ teaspoon truffle oil
• 2 1-inch-thick filet mignons (about 6 ounces each)
• 1 ½ teaspoons peanut oil
• 3 tablespoons whipping cream
• ¹/₃ cup dry red wine
• ¹/₃ cup canned low-salt chicken broth
• 12 ounces crimini or button mushrooms
• + 3 more ingredients
• • ½ teaspoon dried marjoram
  • 1 garlic clove
  • 3 tablespoons butter

Melt butter in large nonstick skillet over medium heat. Add chopped garlic and marjoram; sauté 30 seconds. Add mushrooms; toss to coat with butter. Sprinkle with salt. Cover and cook until mushrooms have released their juices, about 13 minutes. Add chicken broth, wine, and whipping cream and brin...

View full recipe at Epicurious