Fillets Mignons with Mushroom Sauce

Name: Fillets Mignons with Mushroom Sauce
Total time: PT0D0H0M
Yield: serves 4
Ingredients: 6 tbsp. butter, cut into small pieces; 3 tbsp. extra-virgin olive oil; 4 (8-oz.) fillets mignons; Salt and freshly ground black pepper, to taste; 2 shallots, finely chopped; 1 lb. cremini mushrooms, sliced; 1 cup red wine; 1 cup chicken stock; 2 tsp. cornstarch, mixed with 1 tbsp. water; 2 tbsp. mixed chopped chives and parsley; 2 tbsp. sherry

Serves
serves 4

This luscious sauce adds complex flavor to fillet mignon, a mild-tasting cut.

Ingredients

6 tbsp. butter, cut into small pieces
3 tbsp. extra-virgin olive oil
4 (8-oz.) fillets mignons
Salt and freshly ground black pepper, to taste
2 shallots, finely chopped
1 lb. cremini mushrooms, sliced
1 cup red wine
1 cup chicken stock
2 tsp. cornstarch, mixed with 1 tbsp. water
2 tbsp. mixed chopped chives and parsley
2 tbsp. sherry

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Instructions

Step 1

Heat oven to 500°. Heat 1 tbsp. butter and 1 tbsp. oil in a large skillet over high heat. Season fillets with salt and pepper; sear, flipping once, until browned, 4–5 minutes. Transfer fillets to a baking sheet; roast in oven until medium rare, 4–5 minutes. Transfer fillets to a plate. Return skillet to medium-high heat. Add 1 tbsp. butter, remaining oil, and shallots; cook for 1 minute. Add mushrooms; cook for 5 minutes. Add red wine; bring to a boil. Reduce to medium; cook until syrupy, 8–10 minutes. Add stock; reduce slightly, 4–5 minutes. Whisk in cornstarch mixture; bring to a boil. Add sherry; cook until thickened, 2–3 minutes. Remove from heat; whisk in remaining butter, herbs, and salt and pepper. Serve fillets with mushroom sauce.