Filet Mignon In Sherry Mushroom Cream Sauce Recipe

Cooking Directions

• STEP 1.Season the filet mignon with salt and pepper on both sides.
• STEP 2.Heat a skillet over medium-high heat and add some oil. Sear the filet mignon for about 3-4 minutes on each side, or until it reaches your desired level of doneness.
• STEP 3.Remove the filet mignon from the skillet and set it aside to rest.
• STEP 4.In the same skillet, add some butter and sauté the mushrooms until they are golden brown.
• STEP 5.Deglaze the skillet with sherry, scraping up any browned bits from the bottom of the pan.
• STEP 6.Add heavy cream to the skillet and simmer until the sauce thickens.
• STEP 7.Season the sauce with salt and pepper to taste.
• STEP 8.Place the filet mignon back into the skillet and spoon the sherry mushroom cream sauce over the top.
• STEP 9.Serve the Filet Mignon in Sherry Mushroom Cream Sauce with your favorite side dishes and enjoy!

Cooking Tips

• Make sure to let the filet mignon rest after cooking to allow the juices to redistribute.
• For a more intense mushroom flavor, use a mix of different mushroom varieties.
• If you prefer a thicker sauce, you can add a cornstarch slurry to the sauce and simmer until thickened.

Storage and Serving

• Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
• To reheat, gently warm the filet mignon in a skillet over low heat, being careful not to overcook it.
• Serve the reheated filet mignon with the sherry mushroom cream sauce.