Skillet Filets Mignons

Southern Living
Makes 6 servings


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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.

Created date

November 2003