Martina Mcbride Filet Mignon Recipe With Thyme Butter
MARTINA MCBRIDE FILET MIGNON RECIPE WITH THYME BUTTER
An amazing filet mignon recipe from Marina McBride that includes a sherry mushroom filet mignon sauce that is next level!
Provided by Scarlet Paolicchi
Categories Family Food Ideas And Recipes
Time 25m
Yield 6
Number Of Ingredients 11
Steps:
- Combine the ¾ cup of butter and the thyme in a medium bowl and mix until the thyme is well incorporated. Transfer the butter to a sheet of plastic wrap and form it into a 4-inch log. Roll it up in the plastic wrap and chill for at least 1 hour or up to 4 days in advance.
- Preheat the oven to 400°F.
- Season the steaks generously with 1 tablespoon of the salt, or to taste, and the cracked black pepper on both sides. Heat 2 tablespoons of the olive oil in a large cast-iron skillet over medium-high heat. Cook the steaks in 2 batches, searing 2 minutes per side until well-browned, adding about 1 tablespoon of oil for each batch. Remove the skillet from the heat. Transfer the steaks to an ovenproof, rimmed baking sheet and place in the oven. Cook for 8 to 10 minutes for medium-rare (145°F) or 12 to 14 minutes for medium (160°F).
- While the steaks are finishing in the oven, add 2 tablespoons of the butter to the skillet and return it to the burner. Add the mushrooms and cook over high heat, stirring frequently, until golden-brown around the edges, 6 to 8 minutes. Remove the mushrooms from the skillet and set aside.
- Add the garlic and ½ cup of the sherry to the skillet, stirring to loosen any browned particles from the bottom. Return the skillet to the heat and, being careful that the sherry does not flame up, cook until it is reduced by half, 2 to 3 minutes. Add 2 tablespoons of the remaining butter, stirring to combine. Add the reserved mushrooms to the pan and season with the remaining ½ teaspoon of salt and the freshly ground pepper. Remove from the heat and whisk in the remaining 2 tablespoons of butter and the remaining ¼ cup of sherry. Serve the mushrooms over the steaks and top with a ½ -inch-thick slice of thyme butter.
Nutrition Facts : Calories 821.34 kcal, Fat 73.17 g, TransFat 1.4 g, Cholesterol 231.78 mg, Carbohydrate 4.04 g, Protein 33.73 g, Fiber 0.87 g, Sugar 0.55 g, SaturatedFat 35.06 g, Sodium 247.28 mg
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