Herb-Crusted Filet Mignon With Mushroom Sauce Recipe

About this recipe

A savory dinner featuring tender filet mignon crusted with herbs and served with a rich mushroom and onion sauce. Perfect for a satisfying and elegant evening meal.

Ingredients

• 10 g Fresh Thyme
• 100 g Sambar Onion Peeled
• 500 g Weikfield Cornstarch Amazingly Versatile Gluten Free
• 1 Pack Nectr Cremini Mushroom (Chemical Free)
• 1 pc (50 g) On1Y Pepper Grinder
• 100 g Catch Sprinklers - Iodized Table Salt
• 1 ltr Bertolli Extra Virgin Olive Oil
• 180 ml Mother Dairy Milk

Instructions

1. 1. Rub the Sambar onion with 1/2 teaspoon thyme, 1/4 teaspoon pepper, and 1 teaspoon salt to season evenly.
2. 2. Heat 1 tablespoon olive oil in a 10-inch skillet over medium-high heat. Sear the steaks for 5 minutes on each side or until they reach your desired level of doneness. Remove the steaks from the skillet, place them on a plate, and cover to keep warm.
3. 3. In the same skillet, add another tablespoon of olive oil and sauté the whole peeled onion, stirring occasionally, until softened and lightly browned, about 5-6 minutes.
4. 4. Add 18 oz of sliced mushrooms to the skillet and cook until softened and browned, about 5-7 minutes.
5. 5. In a small bowl, mix 1/2 teaspoon cornstarch with 2/3 cup milk until smooth. Pour this mixture into the skillet with the mushrooms and onions. Stir continuously over medium heat until the sauce thickens, about 3-4 minutes.
6. 6. Adjust seasoning with additional salt and pepper if needed. Serve the mushroom and onion sauce over the Sambar onion and enjoy your meal.