Filet Mignon with Madeira and Mushrooms

3 Tbsp butter
2 Tbsp Vera Jane's Extra-Virgin Olive Oil
4-6 oz DLM Natural Beef Filet Mignon Steaks
Salt and pepper to taste
12 oz exotic mushrooms, thinly sliced
1/2 cup shallots, minced (about 3)
4 garlic cloves, minced
1 Tbsp fresh thyme, chopped
1/2 cup Madeira wine
1 cup prepared demi-glace
1/2 cup whipping cream

In a sauté pan, heat 1 tablespoon butter with 1 tablespoon olive oil over medium-high heat. Season steaks with salt and pepper. Sauté until desired doneness, about 3 minutes per side for medium-rare. Set aside and let rest.

In the same pan, heat remaining 2 tablespoons butter with 1 tablespoon olive oil. Add mushrooms and sauté until tender, about 10 minutes. Add the shallots and garlic and sauté until shallots are soft, about 3 minutes. Stir in thyme; season with salt and pepper. Deglaze the pan with Madeira and boil until reduced by half, about 3 minutes. Add demi-glace and reduce until slightly thickened. Add cream and boil until sauce thickens slightly, about 2 minutes. Season sauce to taste with salt and pepper.

Return steaks to pan and cook until heated through, about 1 minute. Transfer to plates. Spoon sauce over and serve.

Allergy Warning: Contains milk