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Skillet Filets Mignons

Yield 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

How to Make It

  1. Sprinkle beef evenly with salt and freshly ground pepper.

  2. 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.

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

  4. 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.

  5. *1/4 cup beef broth may be substituted.