Very easy. Used strip steak because it was on sale. Made the mushrooms earlier in the day up to the point of adding the cornstarch. Let the beef rest covered while the potatoes & brussels sprouts finished & added the accumulated juices and some fresh thyme to the mushrooms before thickening. Pretty good.
Filet Mignon with Sherry-Mushroom Sauce
Comments and Reviews 1-5 of 5
carolfitz Posted: 01/30/11
LaraRR Posted: 02/16/09
This was bland and didn't do anything for the flavor of the steak. We didn't even eat it all and we LOVE mushrooms. Also, I will never pan cook a filet again. Not good. Will not make again.
ptsmoot Posted: 02/01/09
Really easy, elegant and absolutely delicious. The first time I tried this was for a romantic Valentine's Day dinner, but since, I make it anytime filet mignon or beef tenderloin go on sale. Mmmm!
ConniefromPA Posted: 10/11/10
This is the second time I have made this recipe, had to cook the steak a bit longer, added it back at the end, so it soaked up some of the sauce! Excellent, served with asparagus broiled with parmesan cheese and pine nuts and a baked potato. YUM!
williamsh Posted: 01/24/10
My husband, inlaws and I loved this recipe (we made no alterations). It's one of the best meals we've made in a long while. Thanks Cooking Light! We will make this on a regular basis. We served the steak with ceasar salad & butter & herb rice.