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Fillet Mignon in Sherry Mushroom Cream Sauce

Fillet Mignon in Sherry Mushroom Cream Sauce

This is one of my favourite meals. The rich and luscious sauce is the perfect companion to tender fillet mignon. The best part is, you can make it 30 minutes.

Ready in: 30 minutes

Serves: 4

Complexity: very-easy

kcal: 703

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Ingredients

4 tbsp butter, divided
1 cup button mushrooms, sliced
2 tbsp shallots, minced
3 tbsp flour
¼ cup dry sherry
1¼ cup chicken stock
½ tsp SIDS CRAZY SALT
½ cup heavy cream
2 x 250 g fillet mignon steaks, cooked to your liking
500 g pasta, cooked

Directions

Melt 3 tablespoons of butter in a large frypan to medium.
Add mushrooms and shallots and sauté for 4-5 minutes until mushrooms are softened, making sure the shallots do not burn. Add flour and cook for 2 minutes. Add the sherry and chicken stock, ½ cup at a time, whisking until combined. Sprinkle with SIDS CRAZY SALT then cook for 10 minutes. Add cream and cook for 2 minutes more.
Remove skillet from the heat and add remaining tablespoon of butter, whisking until smooth.
Slice fillet mignon into thin strips, making sure to slice against the grain of the meat.
Pour sauce over pasta and arrange fillet mignon slices on top.