Ingredients Jump to Instructions ↓

  1. 4 Beef Tenderloin Filets , seasoned with salt and pepper,

  2. 6 oz. each 2 tsp Extra Virgin Olive Oil

  3. 5 cups Quartered Button Mushrooms

  4. 1/4 cup Minced Shallots

  5. 1 tsp Red Pepper Flakes

  6. 2 tsp Unsalted Butter

  7. 1 cup Low Sodium Beef Broth

  8. 2 tsp Dijon Mustard

  9. 1/4 cup Chopped Fresh Parsley Leaves

  10. 1 tsp Worcestershire Sauce

  11. 1 tsp Fresh Lemon Juice

Instructions Jump to Ingredients ↑

  1. Sear both sides of filets in oil in sauté pan over medium high heat until deep brown, about 5 minutes per side. Transfer to a plate and tent with foil to keep warm. Sauté mushrooms, shallots and pepper flakes in butter in same pan. Cook until mushrooms are golden and most of moisture has evaporated, about 5 minutes. Mix broth and Dijon, then deglaze pan with mixture. Reduce het to medium low and simmer 5 minutes. Stir in parsley, Worcestershire sauce, and lemon juice, then return filets and juices to pan. Simmer until sauce has thickened, 1 to 2 minutes, turning meat a few times to coat. Makes 4 steaks, and 2 cups sauce


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