Sunday, March 27, 2011

Fillet Mignon with Garlic-Buttered Mushrooms

Talk about your meat and potato kind of dinner. This marinade is so basic, yet so wonderful.  With a cut of steak like this, you don't really need to tenderize or season it, but just to enhance it.   And what better way to do so than to top it off with garlic buttered mushrooms.  Serve it along with some of my Mashed Potatoes and some steamed veggies.  And relish in a hearty home cooked dinner that you made yourself. 

4-9 oz. fillet Mignon steaks
2 T. of Season-All salt
fresh cracked pepper
1/4 cup of Worcestershire sauce
1/2 stick (1/4 cup) of real unsalted butter
1 carton of mushrooms (sliced thickly)
2 cloves of garlic (minced)
sea salt/ fresh cracked pepper

-Place steaks in a shallow baking dish large enough for them to be close, but not touching.  Combine the Season-All, some pepper and the Worcestershire sauce in a small bowl; pour over steaks, turning them to coat both sides.  Cover with saran wrap and refrigerate for at least 3 hours or so to marinade (the longer the better, but not exceeding 24 hrs.).  Preheat grill.  Discard marinade and grill steaks to MR or to your own liking (I only flip mine once).  Meanwhile, in a large saucepan over medium-high heat, melt the butter.  Toss in the mushrooms, garlic and a good healthy sprinkling of sea salt and fresh cracked pepper.  Saute for about 7-8 minutes to soften and brown.  Plate the steaks and spoon the butter and mushrooms over the top.  Serves 4.  Enjoy!

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