Filet Mignon with Savory Mushrooms

Aubrey bought me the Junior League at Home cookbook for Easter. It's got recipes from all over the nation. This recipe came from the Junior League of Oakland - East Bay, CA. It was so good and nothing like I've ever made before. I served it with steamed asparagus drizzled with hollandaise sauce. You can make your own (recipe at http://maryanna-bishop.blogspot.com/2008/02/sunday-brunch.html) or you can buy a mix at the grocery store. I bought the mix tonight to save time, and it was good.

Ingredients:
6 ounces fresh mushrooms, coarsely chopped
1 and 1/4 TBSP minced shallots
3/4 TBSP butter
1 small clove garlic, minced
4 TBSP red wine
1 TBSP chopped fresh parsley, plus additional for garnish
1 and 1/2 tsp minced fresh thyme
Salt and pepper to taste
2 TBSP olive oil
2 (6-ounce) filet mignon steaks, 2 inches thick
1 cup beef broth

Directions:
Saute the shallots in 2 TBSP of butter in a skillet over medium heat until tender. Stir in the garlic and cook for 1 minute. Add the mushrooms and saute until they release their juices. Continue to saute until the juices evaporate. Stir in 2 TBSP of the wine and bring to a boil. Boil, stirring constantly, until the mushroom mixture is dry but not sticking to the skillet. Stir in 1 TBSP chopped parsley, thyme, 1/8 - 1/4 tsp salt, and pepper. Remove from the heat and set aside.

Preheat the oven to 425 degrees. Heat the olive oil in a skillet over medium-high heat. Season the filets generously with salt and pepper. Sear for about 2 minutes per side or until well-browned on both sides and edges. If preparing just before serving, transfer the filets to an ovenproof pan (do not cover) and place in the oven for 10 minutes or until an instant read thermometer reads 125 degrees for rare or 140 degrees for medium.

Pour off and discard the oil remaining in the skillet after the steaks are seared. Add the remaining 2 TBSP wine, scraping the bottom of the pan to release any browned bits. Add 1/2 cup of the stock and bring to a boil. Boil, stirring occasionally, until most of the stock has evaporated. Add the remaining 1/2 cup stock; cook, stirring occasionally, until reduced by half. Cool slightly. Whisk in 1/2 TBSP butter to enrich the juices. Pour through a strainer into a small pitcher.

To serve, top each filet with half of the mushroom mixture and half of the sauce. Sprinkle with chopped parsley. Serve immediately.

**Note** The filets can be browned early in the day and stored, covered, in the fridge. Bake, uncovered, at 425-degrees for 15 minutes or until the desired degree of doneness has been reached. The sauce and mushroom mixture may also be prepared in advance, stored in the fridge, and reheated just before serving.