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Filets Mignons with Mushroom Sauce

Source of Recipe


From "Saveur: The New Comfort Food"



List of Ingredients



• 6 Tbsp unsalted butter, cut into small pieces
  
• 3 Tbsp extra-virgin olive oil
  
• 4 8-ounce filets mignons
  
• Kosher salt and freshly ground black pepper, to taste
  
• 2 shallots, minced
  
• 1 pound cremini mushrrooms, sliced
  
• 1 cup red wine
  
• 1 cup chicken stock
  
• 2 Tbsp sherry
  
• 2 tsp cornstarch, mixed with 1 tablespoon water
  
• 1 Tbsp chopped chives
  
• 1 Tbsp chopped parsley
  






Instructions



1. Heat the oven to 500° F.
   Heat 1 tablespoon butter and 1 tablespoon oil in a 12-inch skillet over high heat. Season filets with salt and pepper and add to skillet; cook, flipping once, until browned, 4 to 5 minutes. Transfer filets to a baking sheet, reserving skillet, and roast in oven until medium-rare, 4 to 5 minutes. Transfer filets to a platter and cover with aluminum foil.
   
   
2. Return skillet to medium-high heat. Add 1 tablespoon butter, the remaining oil, and shallots and cook for 1 minute; add mushrooms and cook, stirring occasionally, until softened, about 5 minutes. Add red wine, reduce heat to medium, and cook, stirring occasionally, until syrupy, about 8 to 10 minutes. Add stock and cook until slightly reduced, 4 to 5 minutes. Whisk in sherry and cornstarch mixture and bring to a boil; cook, stirring often, until thickened, 2 to 3 minutes.
   
   
3. Remove pan from heat. Whisk in remaining butter, chives, and parsley and season with salt and pepper. Serve filets with mushroom sauce.
   
   Serves 4