Filet Mignon With Mushroom Cream Sauce
This versatile mushroom sauce recipe is savory, creamy, and loaded with mushroom flavor.
Servings: 4 servings
Ingredients
- 8 oz. baby Bella mushrooms, sliced
- 1 cup heavy cream
- 1/4 cup minced shallots
- 6 tablespoons olive oil
- 2 garlic cloves, thinly sliced
- 1/2 teaspoon freshly minced rosemary
- 1/2 teaspoon freshly minced thyme
- 1 tablespoon unsalted butter
- 1 tablespoon freshly minced Italian parsley
- Salt and pepper, to taste
Instructions
- On medium-high heat add olive oil to a large saucepan.
- Add mushrooms to the pan and sauté for 2 minutes until tender.
- Add shallots, garlic, rosemary, thyme, butter, a pinch of salt and pepper, and sauté for an additional 35 to 40 seconds.
- Add heavy cream, bring to a boil, then reduce to medium heat; continue to cook for about 5 minutes until reduce by 1/3rd and thickened to sauce-like consistency.
- Season to taste with salt and pepper, add parsley, and stir until well incorporated.
- Serve hot with filet mignon.