1 kg of filet mignon
2 tablespoons of butter
1 kg of mushrooms (button mushrooms) cut into thin slices
1 mashed clove of garlic
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 mushrooms) cut into thin slices
1 mashed clove of garlic
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 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 release their liquid
Drain the mushrooms in a colander, reserving 1 cup of the liquid
In a baking dish, place the seasoned filet and top with the mushrooms, spreading them evenly around the filet
Bake for 30 minutes or until the filet reaches the desired level of doneness
Transfer to a plate, cover with aluminum foil and let rest for 15 minutes
In a small skillet (without fat), toast the nuts over medium heat until golden brown
Add the parsley and reserved mushroom liquid, warmed through
Season with additional salt and black pepper if desired, and serve with the filet cut into slices
311 calories per serving
