Filet mignon with sauce made from mushrooms

Components:

For the Mignon Filet:

1. Two filet mignon steaks, each weighing roughly 6 ounces
2. To taste, add salt and pepper.
3. Two tablespoons of butter or olive oil
4. One tablespoon of optional fresh thyme or rosemary

For the sauce with mushrooms:

• One spoonful of butter
• 8 ounces of chopped button mushrooms or cremini
• Two minced garlic cloves
• Half a cup of beef broth
• One-fourth cup heavy cream
• One spoonful of soy sauce
• To taste, add salt and pepper.
• Chopped fresh parsley (for garnish)

Directions:

Get the steaks ready:

• Give the filet mignon steaks half an hour or more to rest at room temperature. Add a liberal amount of salt and pepper to both sides.

Prepare the steaks:

• Heat the butter or olive oil in a pan over medium-high heat. Add the steaks once it’s heated.
• For medium-rare, cook for 4–5 minutes on each side, or until done to your liking. If using, add fresh herbs for flavor in the last minute.
• After taking the steaks out of the skillet, place them on a platter and loosely cover with foil.

Prepare the sauce with mushrooms:

• Melt the butter in the same skillet over medium heat. Cook the sliced mushrooms for 5 to 7 minutes, or until they are browned.
• Add the minced garlic and sauté until fragrant, about 1 minute more.
• Add the heavy cream, soy sauce, and beef broth. Bring to a simmer and cook for 3 to 5 minutes, or until the sauce has slightly thickened. To taste, add salt and pepper.

Serve:

• Transfer the filet mignon to plates and cover with the mushroom sauce. Add some fresh parsley as a garnish.

Have fun:

• Serve with your preferred sides, like as steamed veggies or mashed potatoes!

Enjoy your gourmet meal—this dish is sure to impress!