Gourmet Filet Mignon with Herb-Infused Mushroom Sauce
Indulge in a luxurious dining experience with this Gourmet Filet Mignon bathed in a rich herb-infused mushroom sauce. Perfectly seared to medium-rare perfection, the tender beef tenderloin is complemented by a savory sauce made from a medley of assorted mushrooms and aromatic shallots, all enhanced with fresh thyme and a touch of butter. This dish is not only a delight for the senses but also a low-carb option that will impress at any dinner party or romantic evening at home.
4
Servings
300
Calories
8
Ingredients
Ingredients
beef tenderloin steaks
4 (cut 1 inch thick, about 6 ounces each)
butter
1 tablespoon (unsalted)
assorted mushrooms
1 1/2 cups (cut in half if large (shiitake, enoki, straw, cremini, button, or chanterelle))
minced shallot
1/4 cup (fresh)
beef broth
1 1/2 cups (low sodium preferred)
chopped fresh thyme
1/2 teaspoon
cornstarch
1 tablespoon
water
1 tablespoon
Instructions
1
1. Begin by heating a large nonstick skillet over medium heat until it becomes hot.
2
2. Season the beef tenderloin steaks generously with salt and pepper on both sides.
3
3. Place the seasoned steaks in the hot skillet and cook for approximately 10 to 13 minutes, turning occasionally for even cooking. Cook until a meat thermometer reads 145°F for medium rare or 160°F for medium doneness.
4
4. Once cooked to your desired level, transfer the steaks to a platter, cover with foil to keep warm, and set aside.
5
5. In the same skillet, add 1 tablespoon of butter and heat over medium heat until melted. Add the assorted mushrooms and minced shallots. Sauté for 3 to 5 minutes or until the mushrooms are tender and have started to brown, stirring occasionally.
6
6. Pour in the beef broth and add the chopped fresh thyme, scraping the browned bits off the bottom of the pan. Bring the mixture to a boil.
7
7. In a small bowl, mix together the cornstarch and water to create a slurry. Gradually stir this mixture into the mushroom sauce in the skillet.
8
8. Continue cooking for an additional 2 minutes, stirring occasionally until the sauce thickens. Season to taste with additional salt and pepper, if desired.
9
9. To serve, plate the steaks and generously spoon the mushroom herb sauce over each one.
Nutrition Information
17.5g
Fat
2.5g
Carbs
30g
Protein
Frequently Asked Questions
Frequently Asked Questions
What is the main dish in this recipe?
The main dish is Gourmet Filet Mignon with Herb-Infused Mushroom Sauce.
What cut of beef is used?
The recipe uses four beef tenderloin steaks, cut 1 inch thick, weighing about 6 ounces each.
How many servings does this recipe provide?
This recipe provides 4 servings.
What is the calorie count per serving?
Each serving contains 300 calories.
Is this recipe suitable for a low-carb diet?
Yes, it is a low-carb option with only 2.5g of carbohydrates per serving.
What internal temperature is needed for a medium-rare steak?
For medium-rare, the meat thermometer should read 145°F.
What internal temperature is needed for a medium steak?
For medium doneness, the meat thermometer should read 160°F.
How long should the steaks be cooked in the skillet?
The steaks should be cooked for approximately 10 to 13 minutes, turning occasionally.
What types of mushrooms can be used for the sauce?
You can use a medley of assorted mushrooms such as shiitake, enoki, straw, cremini, button, or chanterelle.
How much protein is in each serving?
There are 30g of protein per serving.
What is the fat content per serving?
Each serving contains 17.5g of fat.
How do I thicken the mushroom sauce?
The sauce is thickened by stirring in a slurry of 1 tablespoon cornstarch mixed with 1 tablespoon water.
What kind of butter is recommended?
The recipe calls for 1 tablespoon of unsalted butter.
What type of broth is best for this sauce?
The recipe recommends 1 1/2 cups of low-sodium beef broth.
How much fresh thyme is needed?
You will need 1/2 teaspoon of chopped fresh thyme.
What is the recommended amount of minced shallots?
The recipe requires 1/4 cup of fresh minced shallots.
How should I prepare the steaks before cooking?
Season the beef tenderloin steaks generously with salt and pepper on both sides.
What should I do with the steaks once they are done cooking?
Transfer them to a platter and cover with foil to keep them warm while you prepare the sauce.
How long should the mushrooms and shallots be sautéed?
Sauté them for 3 to 5 minutes or until the mushrooms are tender and starting to brown.
What is the total number of ingredients in this recipe?
There are 8 main ingredients.
What cooking equipment is required?
A large nonstick skillet, a meat thermometer, and a small bowl for the slurry are required.
Is there any fiber in this recipe?
The recipe data indicates no significant fiber content.
Can I use large mushrooms for the sauce?
Yes, but you should cut them in half if they are large.
What should I do after adding the beef broth and thyme?
Scrape the browned bits off the bottom of the pan and bring the mixture to a boil.
How long do I cook the sauce after adding the cornstarch slurry?
Cook for an additional 2 minutes, stirring occasionally until the sauce thickens.
How is the dish served?
Plate the steaks and generously spoon the mushroom herb sauce over each one.
Is this recipe good for special occasions?
Yes, it is designed for a luxurious dining experience, perfect for dinner parties or romantic evenings.
What are the primary flavor profiles of the sauce?
The sauce is savory and herb-infused, featuring butter, shallots, thyme, and assorted mushrooms.
What tags are associated with this recipe?
Tags include filet mignon, herb butter sauce, mushrooms, low carb, gourmet, steak dinner, dinner party, and beef tenderloin.
Can I adjust the seasoning at the end?
Yes, you can season the sauce to taste with additional salt and pepper before serving.