Filets Mignons With Mushroom Sauce .....

Filets Mignons With Mushroom Sauce

This luscious sauce adds complex flavor to 

filet mignon, a rather mild tasting cut.

Ingredients:

6 Tablespoons butter, cut into small pieces

3 Tablespoons olive oil

4 8oz. filets mignons

Salt and freshly cracked pepper, to taste

2 shallots, finely chopped

1 pound cremini mushrooms

1 cup red wine

1 cup chicken stock

2 teaspoons cornstarch, mixed with 1 Tablespoon water

2 Tablespoons mixed chopped chives and parsley

2 Tablespoons sherry

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Directions:

Heat oven to 500 degrees. Heat 1 Tablespoon butter and 1Tablespoon olive oil in a large skillet over high heat. Season filets with salt and pepper; sear, flipping once, until browned, 4 to 5 minutes. Transfer filets to baking sheet; roast in oven until med-rare 4 to 5 minutes. Transfer filets to a plate.

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Return skillet to high heat. Add 1 Tablespoon butter, remaining oil and shallots; cool for 5 minutes. Add red wine; bring to a boil. Reduce to medium heat; cook until syrupy, 8 to 10 minutes. Whisk in cornstarch mixture; bring to a boil. Add sherry; cook until thickened, 2 to 3 minutes. Remove from heat; whisk in remaining butter, herbs, and salt and pepper.

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Serve filets with mushroom sauce. Serves 4.