Filet Mignon With Sweet-Potato Shoestrings
- Reviews 1
Ready In: 1 hr 19 mins
Serves: 2
Ingredients
- 2 filet mignon steaks (4 oz.)
- 1 tablespoon butter
- 1 tablespoon oil
- 1⁄2 lb fresh mushrooms, sliced
- 1⁄2 cup beef stock
- 1⁄4 cup red wine
- 1⁄4 teaspoon dried thyme
- 1⁄4 teaspoon salt
- black pepper
Directions
- In medium iron skillet, melt half the butter in half the oil until hot. Add mushrooms and saute quickly, about 5 minutes.
- Remove with slotted spoon.
- Add remaining butter and oil over high heat. Pat filets dry.
- Brown filets well, about 4 minutes per side for medium rare. Cook to desired doneness.
- Remove from skillet to a platter and keep warm.
- Pour nearly all fat from skillet and add beef broth.
- Boil over high heat, scraping the pan.
- Cook until reduced to 2 Tbs.
- Add wine, thyme, salt & pepper.
- Add mushrooms and heat through.
- Serve mushroom sauce on top of steak.
- Fried Sweet Potato Shoestrings Run 2-3 large sweet potatoes through a food processor with the blade set to julienne. Rinse well to remove the extra starch.
- Pat dry with paper towels.
- Fry the sweet potatoes in very hot vegetable oil just a few seconds until golden.
- Drain on brown paper.
- Sprinkle lightly with salt.
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