“The Royal Beef Plate”

Let’s create a full-bodied sauce to have with a great iron-skillet-browned fillet mignon this evening. The richness comes from the sautéed mushrooms and red wine added to the drippings from the iron skillet once the steaks are perfectly browned. This is a decadent meal with very minimum effort and is truly a crowd pleaser!

Ingredients: (serves 4)
• Filet mignon steaks (you choose portion size/person)
• 1 Tbsp. organic butter
• 1 tsp. organic olive oil
• 8 oz. organic cremini mushrooms, sliced
• 1 tsp. organic, fresh rosemary, minced
• Salt and pepper to taste
• 1/2 cup red wine
• 3/4 cup organic, low-salt beef stock

Cook steaks at medium temperature in an iron skillet with 1 tsp. organic olive oil; remove to warm plate once cooked to your preference

Melt butter with olive oil in iron skillet with remaining drippings from cooking steaks; add
mushrooms and rosemary, salt & pepper, wine, beef stock, and simmer

Continue cooking on low simmer until liquid reduced to about two thirds of beginning amount

Using a ladle, evenly portion the sauce with mushrooms to each individual plate for serving

Add some steamed green beans and mashed cauliflower for a royal meal!