← Back to Search Results
sauteeing American, French
Filet Mignon with Herb-Butter Sauce and Mushrooms

Photo by: Hans Rott
Comments: 0
 

Recipe

The 50 percent of Americans who think filet mignon is the best way to say “I love you” will fall in love with this Filet Mignon with Herb-Butter Sauce and Mushrooms. The pairing of the filet mignon, beef’s most tender steak, and flavorful herb butter and mushrooms make this special meal the perfect way to capture a moment in time in a way that only beef can.

Yield: Makes 4 servings
Cooking time: 30 To 35 Minutes

Ingredients

  • 4 beef tenderloin steaks (filet mignon), cut 1 inch thick (about 6 ounces each)
  • 1 tablespoon butter
  • 1 ½ cups assorted mushrooms (shiitake, enoki, straw, cremini, button, or chanterelle), whole or cut in half if large
  • ¼ cup minced shallots
  • 1 ½ cups beef broth
  • ½ teaspoon chopped fresh thyme or ¼ teaspoon dried thyme
  • 1 tablespoon cornstarch
  • 1 tablespoon water

Directions

1. Heat large nonstick skillet over medium heat until hot. Place beef 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.

2. 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 with water in a small bowl; stir into mushroom mixture. Cook 2 minutes or until sauce thickens, stirring occasionally. Season with salt and pepper, as desired.

3. Serve steak with sauce.

Notes

Filet mignon is another common name for beef tenderloin steaks.

This recipe is an excellent source of protein, niacin, vitamin B6, vitamin B12, selenium, zinc, and choline; and a good source of iron.


© 2006 American Dietetic Association and National Cattlemen's Beef Association
 

Nutritional Information

Nutrition information per serving: 282 calories; 13 g fat (6 g saturated fat; 5 g monounsaturated fat); 97 mg cholesterol; 365 mg sodium; 5 g carbohydrate; 0.4 g fiber; 35 g protein; 11.4 mg niacin; 0.8 mg vitamin B6; 2.0 mcg vitamin B12; 2.6 mg iron; 44.4 mcg selenium; 6.4 mg zinc; 136.9 mg choline.

 

Would you like to leave a comment about this recipe?

Notify me of new comments on this recipe. Add comment

We'd love to hear what you think!

Please or to add a comment to this recipe.
 

Sign up for
The Cookstr Weekly

Free handpicked cookbook recipes delivered straight to your inbox

Explore Cookbooks on Cookstr

the-gourmet-cookbook The Gourmet Cookbook
by Ruth Reichl
fruits-of-the-harvest-recipes-to-celebrate-kwanzaa-and-other-holidays Fruits of the Harvest: Reci...
by Eric V. Copage
hot-sour-salty-sweet Hot, Sour, Salty, Sweet
by Jeffrey Alford, Naomi Duguid
once-upon-a-tart-soups-salads-muffins-and-more-from-new-york-citys-favorite-bakeshop-and-cafe Once Upon a Tart: Soups, Sa...
by Frank Mentesana, Jerome Audureau
flavor Flavor
by Rocco DiSpirito
urban-italian-simple-recipes-and-true-stories-from-a-life-in-food Urban Italian: Simple Recip...
by Andrew Carmellini
cook-with-jamie Cook with Jamie
by Jamie Oliver
cooking-for-friends Cooking for Friends
by Gordon Ramsay
the-splendid-tables-how-to-eat-weekends The Splendid Table's How to...
by Sally Swift, Lynne Rosetto Kasper
the-sweet-life The Sweet Life
by Kate Zuckerman
raos-cookbook Rao's Cookbook
by Frank Pellegrino
Already a member? Sign in here
Close_overlay

Sign up to Cookstr!

  • Receive a free, handpicked selection of recipes in your inbox weekly
  • Save, share and comment on your favorite recipes in My Cookstr
  • Get updates on new cookbooks, Cookstr features, and other exclusives we know you'll love
Spinner
By signing up you accept the
Terms of Use and Privacy Policy
New to Cookstr? Sign up here
Close_overlay

Sign in to Cookstr

Keep me logged in
close
Thanks for commenting!
Would you like to share your comment on Facebook or Twitter?