Filet Mignon in Sherry Mushroom Cream Sauce

This decadent Filet Mignon in a Sherry Mushroom Cream Sauce is one of my favorite restaurant meals. The best part is, you can make it 30 minutes! The rich and luscious sauce is the perfect companion to tender filet mignon. This sauce is the stuff dreams are made of. It’s creamy and rich with an earthiness from the mushrooms and just a touch of sweetness from the sherry. And this is no time to wimp out – spring for the good sherry from the liquor store. It’s worth it. Trust me.

Author: It is a Keeper

Meal Type: Peanuts Free

Cuisine: American

Difficulty: EASY

Prep. Time: 5 minutes

Cook Time: 20 minutes

Total Time: 25 minutes

Servings: 4 Servings

Calories: 977 kcal per serving

Ingredients

4 tablespoons - butter
1 cup - cremini mushrooms
2 tablespoons - shallots
3 tablespoons - flour
¼ cup - dry sherry
1 ¾ cups - chicken stock
1 tsp - Seasoning Blend
½ cup - heavy cream
2 - filet mignon steaks
1 lb - pasta

Instructions

Melt 3 tablespoons of butter in a large skillet over medium heat.
Add mushrooms and shallots and saute for 4-5 minutes or until mushrooms are softened, making sure that the shallots do not burn.
Add flour and cook for 2 minutes.
Add the sherry and chicken stock to the skillet, 1/2 cup at a time, whisking until combined.
Add House Seasoning Blend; Cook for 10 minutes.
Add cream and cook for 2 minutes more.
Remove skillet from the heat and add remaining tablespoon of butter, whisking until smooth.
Slice filet mignon into thin strips, making sure to slice against the grain of the meat.
Pour sauce over pasta and arrange filet mignon slices on top.

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