Skillet Filets Mignons
              10-20-2006

MAKES 6 SERVINGS



  • 6 (6-ounce) beef tenderloin steaks
  • 1 teaspoon salt
  • 1 teaspoon freshly ground pepper
  • 1/4 cup butter or margarine, divided
  • 1 tablespoon olive oil
  • 1 (8-ounce) package fresh mushrooms, thinly sliced
  • 1/2 cup dry sherry*
  • 1/2 cup whipping cream
  • Garnish: fresh flat-leaf parsley sprigs


Sprinkle beef evenly with salt and freshly ground pepper.

Melt 2 tablespoons butter with oil in a large skillet over medium-high heat; add steaks, and cook 8
minutes. Turn and cook 5 more minutes or to desired degree of doneness. Remove steaks from
skillet, reserving drippings in pan. Keep steaks warm.

Melt remaining 2 tablespoons butter in skillet over medium-high heat; add mushrooms, and sauté  
3 to 4 minutes. Remove mushrooms from skillet.

Add sherry and cream to skillet; cook, stirring constantly, over high heat 1 to 2 minutes or until
thickened. Stir in mushrooms. Serve mixture over beef; garnish, if desired.

*1/4 cup beef broth may be substituted.