From the Cook
From the Cook
From the Cook
From the Cook
From the Cook
1/6
Filet Mignon in Sherry Mushroom Cream Sauce
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Instructions
1
|
Melt 3 tablespoons of butter in a large skillet over medium heat.
2
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Add mushrooms and shallots and saute for 4-5 minutes or until mushrooms are softened, making sure that the shallots do not burn.
3
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Add flour and cook for 2 minutes.
4
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Add the sherry and chicken stock to the skillet, 1/2 cup at a time, whisking until combined.
5
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Add House Seasoning Blend; Cook for 10 minutes.
6
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Add cream and cook for 2 minutes more.
7
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Remove skillet from the heat and add remaining tablespoon of butter, whisking until smooth.
8
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Slice filet mignon into thin strips, making sure to slice against the grain of the meat.
9
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Pour sauce over pasta and arrange filet mignon slices on top.
My Calorie Intake
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Tips & Tricks (5)
- Mushroom Moisture Magic 💦Pat mushrooms completely dry before sautéing to ensure proper caramelization and prevent steaming instead of browning.
- Sherry Selection Secrets 🍷Use a high-quality dry sherry from the liquor store, not cooking sherry, to achieve a more complex and refined sauce flavor.
- Steak Searing Technique 🔥Use a cast-iron skillet for the most even heat distribution and achieve a perfect golden-brown crust on your filet mignon.
- Cream Sauce Consistency Trick 🥄Slowly whisk in cold butter at the end of sauce preparation to create a silky, emulsified texture without breaking the sauce.
- Flavor Layering Strategy 🧅Deglaze the pan with sherry after searing the steak to capture all the delicious browned bits for maximum depth of flavor.
Recipe Facts
Diet at a Glance
Low Sugar
My Calorie Intake
Smart Nutrition 
Nutrition Per Serving
Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Glycemic Analysis
Glycemic Index
Glycemic Load
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