Sautéed Filet Mignons with Cheese and Mushrooms

In this recipe butter is really essential for the overall taste of the dish, so don't substitute oil or margarine. The butter and cheese make it rich, but is worth it for a special indulgence … like a celebration dinner or to treat favorite guests. To lighten it up, don't use the cheese; and for a gluten-free dinner, forget the bread. Accompany it with light sides or a great big salad.

Sautéed Filet Mignons with Cheese and Mushrooms
(Makes 6 servings.)

• 6 small individual beef filets
• 6 bread slices, about 3/8 inch thick and trimmed to the same size as the beef filets
• 10 tablespoons butter
• 8 ounces of assorted mushrooms
• Salt and freshly ground pepper, to taste
• 3 ounces Italian Fontina cheese, cut into 6 thin slices to top each filet
• 1/4 cup white wine
• 1/4 cup low-salt beef stock or broth

Preheat broiler.

Sautéed Filet Mignons with
Cheese and Mushrooms

Salt and pepper the beef and set aside.

Melt 4 tablespoons of the butter in a sauté pan or skillet over medium heat. Add the bread slices and sauté, turning several times, until golden brown. Put bread aside.

Heat 2 tablespoons of the butter in the pan. Add the mushrooms and sauté until cooked through and liquid has evaporated. Set aside.

Heat 2 tablespoons of the butter in the pan. Add the beef and sauté, turning once, until cooked to desired doneness (about 3 minutes per side for medium rare).

Lay out the toasted bread slices on a baking sheet and top each with a filet. Top each with a slice of cheese and place under the broiler until the cheese melts, 2 to 3 minutes.

Meanwhile, add the wine to the pan and place over high heat, scraping up any browned bits. Add the stock or broth and reduce to about 1/4 cup. Add in the cooked mushrooms and heat through. Remove from heat and swirl in the last 2 tablespoons of the butter.

Place filet on plates and top with mushroom sauce. Serve immediately.