Tonight's Menu was Filet Steak (cut from a whole beef tenderloin) with a Mushroom and Sherry Cream Sauce, served with creamed potatoes and crisply steamed green beans. It was very tasty and took about 30 minutes so it's a perfect choice for a weekday dinner after work.
Start by putting your potatoes on to boil because the steaks only take 20 to 30 minutes. Plan the cooking of your other vegetable choice accordingly - my beans only took about 20 minutes. Fry a couple of beef filet steaks in a little olive and butter. Season generously with freshly ground pepper and salt.
Slice up about 10 - 12 mushrooms and a couple of shallots. If you don't have shallots, substitute a couple of cloves of garlic and a little onion.
Once you've browned one side of the steaks, turn them over and add the mushrooms and shallots. I usually add some fresh thyme at this point but tonight I didn't have any so I added 2 pinches of dried.
Once the mushrooms have cooked down, add about 1/2 cup of sherry.
Cook the sherry until it is reduced by half and then add about 1/4 cup of cream. Stir to combine and simmer til warm, then serve. If you are trying to cut calories, skip the butter to begin with and instead of cream, add 4 Tbsp of no fat sour cream and a splash of milk. Enjoy!