Shelly's Recipe

Filet Mignon with Rosemary and Mushroom Gravy

Category: Steaks - Beef

Vegetable oil cooking spray
5 tablespoons olive oil
2 8-ounce filet mignon steaks
salt and freshly ground black pepper
2 large shallots, minced
2 cups coarsely chopped assorted mushrooms
1/2 cup Marsala wine
1 1/2 cups beef stock
1 1/2 tablespoons chopped fresh rosemary
1 1/2 tablespoons flour
2 tablespoons butter

Place an oven rack in the center of the oven. Preheat the oven to 400. Spray a small baking sheet with oil.

In a large skillet, heat 3 tablespoons of the oil over medium-high heat. Season the steaks with salt and pepper on all sides. Add the steaks to the pan and brown on all sides, about 4 minutes. Transfer the steaks to the prepared baking sheet and roast for 10 minutes for medium-rare. Transfer to a cutting board and let them rest for 5 minutes.

Meanwhile, in the same skillet as used for the steak, heat the remaining 2 tablespoons oil over medium-high heat. Add the shallots and mushrooms and season with salt and pepper. Cook 5 minutes, until the shallots are soft. Add the wine and scrape up the browned bits that cling to the bottom of the pan with a wooden spoon. Boil until most of the liquid has evaporated, about 2 minutes. Add the beef stock and rosemary. Using a whisk, whisk in the flour until smooth. Bring the mixture to a boil. Reduce the heat so that the mixture simmers and cook, stirring occasionally, until half the liquid has evaporated and the sauce has thickened slightly, about 10 minutes. Remove the pan from the heat and stir the butter until smooth. Season to taste with salt and pepper.

Serve the steaks with sauce on top.

Serves 2.