FILET MIGNON - HERBED BUTTER SAUCE & MUSHROOMS
4 Date Creek (tenderloin, other) steaks
1 tablespoon butter
1-1/2 cups assorted mushrooms (shiitake, enoki, straw, cremini, button or chanterelle), whole or cut in half
1/4 cup minced shallots
1-1/2 cups beef broth
1/2 teaspoon chopped fresh thyme
1 tablespoon cornstarch
1 tablespoon water
salt and pepper to taste
Heat large nonstick skillet over medium heat until hot. (Can also use cast iron skillet with some melted butter, ghee, or coconut oil.)
Place steaks in skillet and cook according to grassfed beef instructions.
Remove to platter, season with salt and pepper, as desired. Keep warm. Heat butter in same skillet over medium heat until melted. Add mushrooms and shallots; cook and stir 3 to 5 minutes or until mushrooms are tender and browned.
Add beef broth and thyme to skillet, stirring until browned bits attached to bottom of pan are dissolved; bring to a boil.
Combine cornstarch and water in small bowl; stir into mushroom mixture. Cook 2 minutes or until sauce thickens, stirring occasionally. Season with salt and pepper, as desired.
Serve steaks with sauce.