12 ounces mushrooms, thinly sliced (I like shitake but whatever you like)
½ cup minced shallots (about 3)
4 garlic cloves, minced
1 tablespoon chopped fresh thyme
4 5-ounce filet mignon steaks (each about ¾ inch thick) Season with Salt and pepper and bring to room temperature 30 minutes before cooking
½ cup Madeira
1½ cups canned beef broth
¼ cup half and half
Instructions
Heat oven to 375
In a non stick sauce pan, melt 1 Tbsp of the butter. Add 1 Tbsp of the shallots and 1 Tbsp of the garlic to the pan. Cook for one minute. Add the mushrooms. Season with salt and pepper and cook for 5 minutes. Add the thyme and cook for 4 minutes.
Remove mushroom mixture from the pan.
Add the remaining butter to the same pan on high heat. Add steaks. Cook for 4 minutes. Turn over and cook for 3 more minutes. Move steaks to a sheet pan and place in the oven for 5-7 more minutes. Remove from the oven when they are at 125. Set aside tented for at least 5 minutes to rest.
Meanwhile, add the remaining shallots and garlic to the same pan. Cook for 2 minutes.
Add the madeira to the pan, scraping up any brown bits. Simmer for 3 minutes.
Add the beef broth and the reserved mushroom mixture to the pan and simmer for 6 minutes until the sauce has reduced.
Add the half and half to the pan, mix well and season with salt & pepper. Simmer for 2 minutes until the sauce thickens slightly.
Recipe by Cook Eat Run at https://cookeatrun.com/2014/10/18/filet-mignon-madeira-mushroom-sauce/