Filet mignon with creamy mushroom sauce and asparagus

Let's make it

Step 1
Preheat oven to 400°. In large skillet, melt 1 tablespoon butter. Add mushrooms; cook 5 minutes or until moisture is released, stirring occasionally. Add shallot; cook 2 minutes or until shallot is tender, stirring occasionally. Add garlic; cook 30 seconds or until fragrant, stirring occasionally. Add wine; cook 1 minute or until liquid is reduced by half, stirring occasionally. Add cheese, cream and lemon juice; cook 2 minutes or until thickened and cheese melts, stirring occasionally. Makes about 1 cup.
Step 2
Sprinkle steaks with ¼ teaspoon each salt and pepper. In large oven-safe skillet, heat 1 tablespoon butter over medium-high heat; add steaks and sear 1 minute on each side or until outside is browned. Transfer skillet to oven; roast 10 minutes or until internal temperature reaches 135° for medium-rare. Transfer steaks to cutting board; tent with aluminum foil and let stand 10 minutes (Internal temperature will rise to 145° upon standing.)
Step 3
In separate large skillet, melt remaining 1 tablespoon butter over medium-high heat. Add asparagus, and remaining ¼ teaspoon each salt and pepper; cook 5 minutes or until tender-crisp, stirring occasionally.
Step 4
Serve steaks topped with mushroom sauce along with asparagus.

Nutrition Info

Approximate nutritional values per serving (1 steak, ½ cup mushroom sauce, 6 asparagus spears): 835 Calories, 55g Fat (31g Saturated), 244mg Cholesterol, 1154mg Sodium, 19g Carbohydrates, 3g Fiber, 13g Sugars, 52g Protein

Would you make this recipe again?

Ingredients

Smoked salmon croquettes with horseradish-scallion dip

Cooking time: 15 minutes

K

Smoked Paprika Roasted Cod with Dill-Caper Butter

Cooking time: 20 minutes

K GF K

Roasted squash, pomegranate & arugula salad

Cooking time: 20 minutes

K P DF GF VG
{{currentShoppingListProducts.length}}

Your List Awaits!

or Sign up to start using the shopping list tool.

Your List Awaits!

or Sign up to start using the shopping list tool.

One moment, please