Beef tenderloin (also known as fillet mignon) is the king of meats. This tender and velvety beef makes all other steaks look cheap. (Which in fact is true- this is the most expensive cut of meat you can find.) Generally, I'm not a huge fan of steak. In fact, I never cared for it until I tried beef tenderloin. Then I understood what a lightly seared, rare-centered, succulent slice of beef could achieve.
If you order fillet mignon in a fancy restaurant, you might have to skip grocery shopping for the rest of the week. But it is simpler than you might think to prepare just as impressive of a dish at home- and costs much less. I made this meal last Sunday after lounging around the house in my pajamas all day. An indulgent day to say the least. But I felt guilty eating beef tenderloin in my sweats and T, so I dressed up just to eat dinner. This steak deserved it.
Let's be honest. A sprinkling of kosher salt and freshly ground black pepper would do. You really don't need the gravy. But we enjoyed this creamy mushroom gravy to soak up the steak and roasted potatoes I paired it with.
INGREDIENTS
4 4-6 oz. beef tenderloin fillets
1 Tbsp. extra virgin olive oil
salt and freshly ground black pepper, to taste
1/2 cup shallots, thinly sliced
1 1/2-2 cups cremini mushrooms, thinly sliced
1/2 cup low-sodium beef broth
1/3 cup sour cream
2 Tbsp. fresh parsley, chopped
DIRECTIONS
1. Preheat olive oil over medium-high heat in large skillet. Sprinkle steaks with salt and pepper. Add steaks to pan and cook 3-4 minutes on each side, or until they reach the desired degree of doneness. Remove from pan and set aside tented with foil.
2. Reduce heat to medium and add mushrooms, garlic, and shallots to pan. Saute 5 minutes until tender. Add the beef broth and bring to a boil. Cover, reduce heat, and simmer 3 minutes. Remove from the heat and gradually whisk in the sour cream, stirring constantly. Stir in parsley and season to taste with salt and pepper. Serve over steaks.
Serves 4.
(Adapted from Cooking Light)
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