Filet Mignon with Mushroom-Wine Sauce

Cooking Light, NOVEMBER 2004

So, after getting home about 1 1/2 hours later than usual, we review the recipe. Now, when I was planning this meal, there were two filet recipes I was looking at. Apparently, I merged the ingredients from one and the instructions from another. *snort*

I was to stop at the store on the way home to get some filets. Didn’t really want to freeze them and we knew they wouldn’t last in the fridge from Sunday to Thursday. Yeah, well, not such an easy feat. Whole Foods was OUT! Safeway didn’t have any at the meat counter, but had some wrapped in plastic that looked decent. Actually, they were rather tender and tasty.

THIS RECIPE ROCKS!! The sauce is easy to prepare and mighty tasty!! We’re keeping the sauce recipe on hand for other meats like chicken and pork. It was THAT good! We used shitake mushrooms, dry marsala and Campbells double strength beef broth. YUM!

Knife

Cutting board

Measuring cups and spoons

Small bowl

Whisk

Spatula

Tongs