Ingredients
4
beef tenderloin steaks (filet mignon), cut 1 inch thick (about 6 ounces each)
1-1/2
cups of assorted mushrooms (shiitake, enoki, straw, cremini, button or chanterelle), whole or cut in half if large
1/4
cup of minced shallots
1/2
tsp. of chopped fresh thyme or 1/4 tsp. of dried thyme
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.
2.
Remove to platter, season with salt and pepper, as desired.
4.
Heat butter in same skillet over medium heat until melted.
5.
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.
6.
Combine cornstarch and water in small bowl; stir into mushroom mixture.
7.
Cook 2 minutes or until sauce thickens, stirring occasionally.
8.
Season with salt and pepper, as desired.
9.
Serve steaks with sauce.
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