Tasty Tuesday: Filet Mignon with Herb-Butter Sauce and Mushrooms

Valentine's Day is this Sunday. There's nothing that says "I love you" like Filet Mignon! You and your Valentine can fall in love over #BEEF with this #TastyTuesday recipe for Filet Mignon with Herb-Butter Sauce and Mushrooms! Everyone loves tenderloin, so share it with the one you love! Not to mention a home-cooked meal...how romantic! Be sure to half the recipe for a meal for two!

Get more information on this recipe at Beef, It's What's For Dinner. 

Filet Mignon with Herb-Butter Sauce and Mushrooms

Total Recipe Time: 30 to 35 minutes
Makes 4 servings

Ingredients:

• 4 beef Tenderloin Steaks, cut 1 inch thick (about 6 ounces each)
• 1 tablespoon butter
• 1-1/2 cups assorted mushrooms (shiitake, enoki, straw, cremini, button or chanterelle), whole or cut in half if large
• 1/4 cup minced shallots
• 1-1/2 cups beef broth
• 1/2 teaspoon chopped fresh thyme or 1/4 teaspoon dried thyme
• 1 tablespoon cornstarch
• 1 tablespoon water

Instructions

1. Heat large nonstick skillet over medium heat until hot. Place beef steaks in skillet; cook 10 to 13 minutes for medium rare (145°F) to medium (160°F) doneness, turning occasionally. Remove to platter, season with salt and pepper, as desired. Keep warm.
2. 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.
3. Serve steaks with sauce.

Happy Valentine's Day!

Tasty Tuesday: Ribeye Steaks with Sauteed Grape Tomatoes and Brie

We’ve got a love affair with #BEEF this month! As you begin to plan the perfect date for your Valentine, keep in mind that nothing says “I love you,” like a juicy steak! Impress your special someone with a home-cooked dinner for two with this #TastyTuesday recipe. Find it and more like it at www.beefitswhatsfordinner.com

Ribeye Steaks with Sauteed Grape Tomatoes and Brie

Total Recipe Time: 25 to 30 minutes
Makes 2 to 4 servings

Ingredients

• 2 beef Ribeye Steaks Boneless, cut 1-inch thick (about 12 ounces each)
• 2 cups grape tomato halves (about 10 ounces)
• 3 tablespoons water
• 3 teaspoons minced prepared roasted garlic, divided
• 4 ounces Brie cheese, shredded
• 2 tablespoons thinly sliced fresh basil
• Fresh basil (optional)

Instructions

1. Combine tomatoes, water and 1 teaspoon garlic in large nonstick skillet. Cook, covered, over medium heat 4 to 5 minutes or until tomatoes are tender, stirring often. Season with salt and pepper, as desired. Remove from skillet; keep warm. Carefully wipe out skillet with paper towels.
2. Press remaining 2 teaspoons garlic evenly onto beef steaks. Place steaks in skillet over medium heat; cook 12 to 15 minutes for medium rare (145°F) to medium (160°F) doneness, turning occasionally.
3. Carve steaks into slices; season with salt and pepper, as desired. Add cheese and basil to tomatoes; stir until well combined. Serve immediately with beef. Garnish with additional basil, if desired.