posted by Pat T 12-07-99 12:41 PM
Filet Mignon with Mushrooms and Wine Sauce
4 Filet Mignons, each about 1 to 1-1/2 inches thick and weighing 1/2 lb.
salt to taste (if desired)
freshly ground pepper to taste
1/2 lb. fresh mushrooms
1 Tblsp. oil
2 Tblsp. fine chopped shallots
1/4 cup Madeira wine
1/2 cup beef broth
1 tsp. tomato paste
Sprinkle the meat on both sides with salt and pepper. Set aside. Cut mushrooms into thin slices (approximately 3 cups).
Heat oil in heavy skillet large enough to hold meat comfortably without crowding. Add filets and cook until well browned on one side, about 5 minutes. Turn and continue cooking about 15 minutes or slightly longer. Turn the slices every 5 minutes as they cook. Remove filets to a warm serving platter.
Add 1 tablespoon of the butter to the skillet and when it melts, add the mushrooms. Cook, stirring, until mushrooms are wilted. Add the shallots and stir. Cook briefly, stirring and pour in wine.
Blend beef broth with tomato paste and add mixture to skillet. Add any liquid that has accumulated around the pieces of meat. Cook over moderately high heat, about 5 minutes or until mixture has acquired a sauce-like consistency. There should be approximately 1 cup of sauce or slightly more. Add salt and pepper to taste. Swirl in remaining butter and serve the sauce with the meat. Makes 4 servings.