4 beef filet mignon
2 tbsp butter, or olive oil
6 oz wild mushrooms , sliced mixed, (shiitake, oyster, cremini)
1/3 cup shallots, finely chopped
2 cloves garlic, minced
1 tbsp dried basil, or thyme leaves
1/2 cup dry red wine
2/3 cup beef broth
1 tbsp Dijon mustard
2 tbsp fresh parsley, chopped
Heat half of the butter and oil in frying pan.
Cook steaks to desired doneness. Remove; keep warm.
Add remaining butter and oil to pan. Cook mushrooms on high, until golden. Remove.
Add shallots, garlic and basil to pan. Cook, stirring in wine; cook until liquid is almost gone.
Stir in broth and mustard. Cook, stirring until slightly reduced. Add mushrooms and parsley. Heat through.
Spoon sauce over steaks and serve immediately.
Sugar: 2g
:
Calcium: 24mg
Calories: 153kcal
Carbohydrates: 8g
Cholesterol: 15mg
Fat: 8g
Fiber: 2g
Iron: 2mg
Potassium: 290mg
Protein: 9g
Saturated Fat: 4g
Sodium: 254mg
Vitamin A: 358IU
Vitamin C: 5mg
