|EVERY FEW MINUTES|
|FILET MIGNON WITH MUSHROOM SAUCE|
3 tbsp. butter
1 tbsp. flour
1 c. whipping cream
1 tbsp. white wine
2 filet mignons, each about 1 1/2" thick
1 c. sliced mushrooms
Salt & pepper to taste
1 tbsp. brandy
1 tbsp. olive oil
Melt 2 tablespoons of butter over medium heat in heavy duty skillet. Add mushrooms; cook, stirring, until mushrooms give up their water and brown lightly.
Sprinkle flour, salt and pepper over mushrooms. Cook and stir for 5 minutes. Stir in cream; heat to boil over high heat. Reduce heat; simmer, stirring until smooth, about 1 minute. Stir in brandy and white wine. Pour into bowl; cover.
Wipe out skillet. Add remaining tablespoon of butter and olive oil. Season steaks on both sides with salt and pepper. Add steaks to skillet. Cook over medium high heat, about 5-6 minutes on each side for rare. Remove steaks to serving dishes. Keep warm.
Put mushroom sauce into the same skillet the steaks were cooked in; heat through. Add a few drops more wine if needed to thin slightly. Pour over steaks. Servings 2.
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