FILET MIGNON WITH ROSEMARY AND MUSHROOM GRAVY

FILET MIGNON WITH ROSEMARY AND MUSHROOM GRAVY image

Categories Beef

Yield 4

Number Of Ingredients 15

Steaks
Vegie oil cooking spray
2 ( 8 oz) filet mignon steaks
Kosher salt and black pepper
3 tablespoons
Gravy
2 tablespoons olive oil
2 large or 4 small shallots minced
2 cups assorted mushrooms such as cremini, shitake and button coarsely chopped
Kosher salt and pepper
1/2 cup dry Marsala wine
1 1/2 cups low sodium beef broth
1 1/2 tablespoons chopped fresh rosemary leaves
1 1/2 tablespoons all purpose flour
3 tablespoons unsalted butter at room temperature

Steps:

Steak Put an oven rack in the center of the oven. Preheat the oven to 400 degrees Spray a small baking sheet with veggie oil cooking spray. Set aside. Season the steaks with S & P to taste. In a large skillet, heat the oil over medium high heat. Add the steaks and brown on all sides about 4 mins. transfer to the prepared baking sheet and bake 10 mins for medium rare doneness Let the steaks rest for 5 mins on cutting board Gravy: In the same skillet used for the steak, heat 2 tablespoons of oil over med high heat. Add the shallots and mushrooms and season with S & P, to taste. Cook until the shallots are soft about 5 mins. Add the wine and scrape up the brown bits that cling to the bottom of the pan with a wooden spoon. Cook until most of the liquid has evaporated about 2 mins. Stir in the beef broth and rosemary. Whisk in the flour until smooth. Bring the mixture to a boil. reduce the heat to a simmer and cook, stirring occasionally until half of the liquid has evaporated and the sauce has thickened slightly. about 10 mins. remove the pan from the heat and stir in the butter until smooth. Season with S & P to taste Cutting across the grain, slice the steak into 1/4 inch thick slices and arrange on a platter. Pour the sauce into a serving bowl and serve alongside the meat