Grass Fed Filet Mignon Steaks with Sherried Mushroom Sauce
- 1 tablespoon olive oil
- 5 tablespoons butter
- 12 oz. mushrooms any sort of mushroom works well. If you are using wild mushrooms make sure to cut the tough stems away.
- 2 shallots, minced
- 1 cup dry sherry
- 2 tablespoons fresh thyme or two teaspoons dried thyme, and sprigs for garnish
- Kosher salt and fresh ground pepper to taste
- 1 teaspoon of fresh chives, minced
Season steaks with salt and pepper.
In a heavy bottomed skillet, heat olive oil on a medium-high heat.
Pan-fry the steaks until desired doneness (around 2-3 minutes on each side).
Transfer steaks to a warmed plate and cover, or warmed oven.
Add 2 tablespoons of butter to the pan, sauté shallots around 3 minutes, add mushrooms and sauté until soft about 5 minutes.
Add sherry and thyme, and cook until reduced by half.
Season with salt.
Add last tablespoon of butter to pan add chives, stir until smooth.
Spoon sauce over steaks and serve! Enjoy!