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.