filet mignon with herb-butter sauce and mushrooms
- 4 beef Tenderloin Steaks, (filet mignon), cut 1 inch thich (about 6 oz each)
- 1 tablespoon butter
- 1 1/2 cup assorted mushrooms (shiitake, enoki, straw, cremini, button or chanterelle), whole or cut in half if large
- 1/4 cup minced shallots
- 1 1/2 cup beef broth
- 1/2 teaspoon chopped fresh thyme or 1/4 teaspoon dried thyme
- 1 tablespoon cornstarch
- 1 tablespoon water
- Heat large nonstick skillet over medium heat until hot. Place beef Tenderloin 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.
Nutrition information per serving: 282 Calories; 117 Calories from fat; 13g Total Fat (6 g Saturated Fat; 5 g Monounsaturated Fat;) 97 mg Cholesterol; 365 mg Sodium; 5 g Total Carbohydrate; 0.4 g Dietary Fiber; 35 g Protein; 2.6 mg Iron; 11.4 mg NE Niacin; 0.8 mg Vitamin B6; 2 mcg Vitamin B12; 6.4 mg Zinc; 44.4 mcg Selenium; 136.9 mg Choline.
This recipe is an excellent source of Protein, Niacin, Vitamin B6, Vitamin B12, Zinc, Selenium, and Choline; and a good source of Iron.