Filet Mignon With Mushrooms And Creamy Madeira Sauce

• 5 tablespoons butter, divided
• 2 tablespoons oil, divided
• 1 lb white button mushrooms, thinly sliced (can use less)
• 1/2 cup minced shallot, divided (about 3 shallots)
• 1 tablespoon minced fresh garlic (or to taste)
• 1 tablespoon chopped fresh thyme (or use 1 teaspoon dryed)
• 4 (5 ounce) filet mignon steaks (about 3/4-inch thick)
• 1/2 cup madeira wine
• 1 1/2 cups beef broth
• 1/2 cup whipping cream
• 1 pinch cayenne pepper (optional)
• salt and pepper

1. In a large skillet melt 3 tablespoons butter with 1 tablespoon oil.
2. Add in the sliced fresh mushrooms and saute until they release their liquid and are tender (about 10-12 minutes).
3. Add in 1/4 cup shallots and garlic; saute for about 3 minutes.
4. Stir in fresh thyme and season with salt and pepper; transfer to a bowl.
5. Add in another 2 tablespoons butter with 1 tablespoon oil to the same skillet over medium-high heat.
6. Season the steaks with salt and pepper, then add to skillet and cook until desired doneness (about 3 minutes per side for medium-rare).
7. Add in the remaining 1/4 cup shallots to the skillet; saute for 2 minutes, then add in Maderia and beef broth, then bring to a boil, simmer uncovered until REDUCED to about 2/3 cup (this should take about 7 minutes).
8. Add in the whipping cream and cayenne (if using) boil until the sauce thickens slightly (about 2 minutes).
9. Add/stir in the mushroom mixture.
10. Season with salt and pepper.
11. Return the steaks to the skillet and cook until heated through (about 1 minute).
12. Transfer to plates and spoon the sauce over.

butter, oil, white button mushrooms, shallot, fresh garlic, thyme, filet, madeira wine, beef broth, whipping cream, cayenne pepper, salt

Taken from www.food.com/recipe/filet-mignon-with-mushrooms-and-creamy-madeira-sauce-156134 (may not work)