1 kg of filet mignon
2 tablespoons of butter
1 kg of mushrooms (button or cremini) sliced thinly
1 minced garlic clove
1 tablespoon of fresh thyme or 1/2 teaspoon of dried thyme
1/2 cup of coarsely chopped nuts (50 g)
2 tablespoons of chopped parsley
Salt and black pepper to taste
1 kg of filet mignon
2 tablespoons of butter
1 kg of mushrooms (button or cremini) sliced thinly
1 minced garlic clove
1 tablespoon of fresh thyme or 1/2 teaspoon of dried thyme
1/2 cup of coarsely chopped nuts (50 g)
2 tablespoons of chopped parsley
Salt and black pepper to taste
Season the filet mignon with salt and black pepper. Reserve
Preheat the oven to 250°C (very hot)
In a large skillet, melt the butter over medium heat until it starts to brown
Add the mushrooms, garlic, thyme, salt, and black pepper
Cook, stirring occasionally for 5 minutes or until the mushrooms are tender and releasing their liquid
Drain the mushroom mixture in a colander over a bowl and reserve 1 cup of the liquid
In a baking dish, place the seasoned filet mignon and top with the mushroom mixture
Bake for 30 minutes or until the filet is cooked to your liking
Transfer to a plate, cover with aluminum foil, and let it rest for 15 minutes
In a small skillet (no oil), toast the nuts over medium heat until they're lightly browned
Add the parsley and reserved mushroom liquid, warmed through
Season with salt and black pepper to taste, if desired, and serve with the filet sliced into medallions
311 calories per serving
