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Showing posts from January, 2014

Filets Mignons with Mushrooms

This is what I selected for our New Year's Day dinner. It had been forever (almost literally) since we'd had that American standard, a steak and a baked potato. In particular, for this meal we also added a serving of   Creamed JalapeƱo Spinach (we are in Texas, after all). It was scrumptious and seemed to bode well for the New Year. In particular, these mushrooms are simply wonderful and would complement any steak. I am not a big filet mignon fan but could foresee a nice grilled ribeye with these alongside. This recipe is from the latest Cook's Country magazine (March 2014) from their 30-Minute Supper section. I used regular button mushrooms. I also used a pinch of dried thyme, instead of fresh, add with the mushrooms so it could soften up over the cooking time. Filets Mignons with Mushrooms Serves 4 4 (6-8 ounce) center-cut filets mignons, trimmed Salt and pepper 3 tablespoons vegetable oil 1 pound cremini mushrooms, trimmed and quartered 1 shallot, mince