Filet Mignon With Truffled Mushroom Ragout

FILET MIGNON WITH TRUFFLED 

MUSHROOM RAGOUT Serves 6.

Ingredients:
1/2 cup unsalted butter
2 cloves garlic, minced
1/2 tsp. dried thyme
1 1/2 lbs. button mushrooms, quartered 
1/2 cup low sodium chicken broth
1/2 cup low sodium beef broth

1 cup Merlot
1/2 cup heavy whipping cream
2 T. grapeseed or vegetable oil
6 (6 oz. ea.--1 1/2 inch thick) filet mignon steaks
1 1/2 tsp. white truffle oil

Directions:

Mushroom Ragout, melt butter in large nonstick skillet over medium heat. Add garlic and thyme and sauté 30 seconds. 

Add mushrooms and toss to coat with butter. Sprinkle with salt and cover. Cook until mushrooms have released their juices, about 10 minutes. 

Add broth, wine and cream and bring to a boil. Cook, uncovered, until mushrooms are tender and sauce coats mushrooms about 5 minutes. 

Season with salt and pepper.

Preheat oven to 400 degrees. For steaks, heat oil in a large heavy skillet over medium-high heat until very hot. Sprinkle steaks with salt and pepper and add to skillet and brown well, 4 minutes per side. Transfer steaks to a baking sheet and roast for 8 to 10 minutes for medium rare to medium.

3. To serve, place steaks on serving plates and top with Mushroom Ragout. Drizzle mushrooms on each plate with 1/4 tsp. truffle oil.