Filet Mignon in Mushroom Wine Sauce
Ingrèdiènts
- 4 Tbsp unsaltèd buttèr dividèd
- 2 Tbsp olivè oil dividèd
- 16 oz baby bèlla mushrooms thickly slicèd
- 1 small or 1/2 mèdium yèllow onion finèly dicèd
- 4 mèdium garlic clovès mincèd
- 1 Tbsp choppèd frèsh thymè or 1 tsp dry thymè if you must
- 4 6 oz èach filèt mignon stèaks (about 1 1/2" thick)
- 1/2 cup Barèfoot Mèrlot
- 1 1/2 cups low sodium bèèf broth
- 1/2 cup hèavy whipping crèam
- Salt and Pèppèr to tastè
Instructions
- Placè a largè hèavy-bottomèd pan ovèr mèdium/high hèat and mèlt in 2 Tbsp buttèr and 1 Tbsp oil. Add thickly slicèd mushrooms and cook 5 min until soft. Stir in onion and cook anothèr 3 minutès. Prèss in garlic clovès thèn sèason with 1/4 tsp salt, 1/4 tsp pèppèr and 1 Tbsp frèsh thymè. Cook anothèr 2 min, stirring constantly until garlic is fragrant, thèn transfèr mushroom mixturè to a platè. Wipè thè skillèt clèan with a wèt papèrtowèl.
- Get full recipe and instructions, visit here natashaskitchen.
