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Filet Mignon with Herb-Butter Sauce and Mushrooms
- 4 beef tenderloin steaks (filet mignon), cut 1 inch thick (about 6 ounces each)
- 1 tablespoon butter
- 1 ½ cups assorted mushrooms (shiitake, enoki, straw, cremini, button, or chanterelle), whole or cut in half if large
- ¼ cup minced shallots
- 1 ½ cups beef broth
- ½ teaspoon chopped fresh thyme or ¼ teaspoon dried thyme
- 1 tablespoon cornstarch
- 1 tablespoon water
Directions:View on Cookstr
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