Filet Mignon with Herb-Butter Sauce & Mushrooms

4 5-6 oz beef filet mignon (also called tenderloin steaks),

1 tbsp butter

1 ½ cups assorted mushrooms (shiitake, enoki, straw, cremini, button or chanterelle), whole or cut in half if large

¼ cup shallots, minced

1 ½ cups beef broth

½ tsp fresh thyme, chopped or 1/4 tsp dried thyme

1 tbsp cornstarch

1 tbsp water

Heat large nonstick skillet over medium heat until hot. Place beef Tenderloin 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.

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.

Serve steaks with sauce.

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Filet Mignon with Herb-Butter Sauce & Mushrooms