I recently received information from a publisher letting me know about Martina McBride’s new book- AROUND THE TABLE. The book is full of tips for fabulous dinners and entertaining family and friends. Martina McBride’s book makes it clear that amazing gatherings don’t need to be elaborate or expensive if you put thought and effort into the details. In AROUND THE TABLE, McBride shares her inventive party ideas for year-round with celebrations, mouthwatering recipes, “sanity saver” tips and tricks, practical menu planning advice, décor inspiration, and fun ideas for keeping guests thoroughly entertained. One of the Martina McBride Recipes that caught my eye was a filet mignon recipe with sherry mushrooms. Yum!
Are you looking for filet mignon recipe ideas? Well, then you are in luck. I was given permission to print a couple Martina McBride recipes from AROUND THE TABLE here. I think you will love her “Filet Mignon with Thyme Butter and Sherry Mushrooms” recipe served with “Asparagus with Almonds”. She lays out the whole meal- elegant, simple and delicious. The perfect meal for a special occasion or a date night.
The best way to cook steak is usually in a cast iron skillet to get a nice sear. The filet mignon is the most high-end portion of beef tenderloin steaks. It is most tender cut of beef. It goes so well with the fresh herbs in this recipe. We are talking about the perfect filet mignon steak!
Martina McBride Recipe: Filet Mignon, Thyme Butter Sauce, and Sherry Mushrooms
Ingredients- (serves 6)
- 3⁄4 cup (1 1⁄2 sticks) unsalted butter, softened, plus 6 tablespoons
- 1 tablespoon chopped fresh thyme
- 6 6-ounce filets mignons, 11⁄2 inches thick
- 1 tablespoon, plus
- 1⁄2 teaspoon kosher salt
- 2 tablespoons coarsely cracked black pepper
- 1⁄4 cup extra-virgin olive oil
- 3 cups sliced baby Portobello mushrooms
- 2 garlic cloves, finely chopped
- 3⁄4 cup sherry
- 1⁄4 teaspoon freshly ground black pepper
How To Cook Filet Mignon And Sherry Mushrooms
1. Combine the ¾ cup of butter and the thyme in a medium bowl and mix until the thyme is well incorporated. Transfer the butter to a sheet of plastic wrap and form it into a 4-inch log. Roll the herb butter up in the plastic wrap and chill for at least 1 hour or up to 4 days in advance.
2. Preheat the oven to 400°F.
3. Season the steaks generously with 1 tablespoon of the salt, or to taste, and the cracked black pepper on both sides. Heat 2 tablespoons of the olive oil in a large cast-iron skillet over medium-high heat. Cook the steaks in 2 batches, searing 2 minutes per side until well-browned, adding about 1 tablespoon of oil for each batch. Remove the skillet from the heat. Transfer the steaks to an oven-safe pan and place in the oven. Cook for 8 to 10 minutes for medium-rare (145°F) or 12 to 14 minutes for medium (160°F).
4. While the steaks are finishing in the oven, add 2 tablespoons of the butter to the skillet and return it to the burner. Add the mushrooms and cook over high heat, stirring frequently, until golden-brown around the edges, 6 to 8 minutes. Remove the mushrooms and melted butter from the hot skillet and set aside.
5. Add the garlic and ½ cup of the sherry to the skillet, stirring to loosen any browned particles from the bottom. Return the skillet to the heat and, being careful that the sherry does not flame up, cook until it is reduced by half, 2 to 3 minutes. Add 2 tablespoons of the remaining butter, stirring to combine. Add the reserved mushrooms to the pan and season with the remaining ½ teaspoon of salt and the freshly ground pepper. Remove from the heat and whisk in the remaining 2 tablespoons of butter and the remaining ¼ cup of sherry. Serve the mushrooms over the steaks and top with a ½ -inch-thick slice of thyme butter.
If searing steaks while guests are underfoot seems daunting, cook a 4-pound beef tenderloin butt (the thicker end of a beef tenderloin) instead. Ask your butcher to remove the silver skin for you. Rinse and pat the loin dry and let it come to room temperature for 30 minutes. Season the meat all over with salt and pepper and sear it on all sides in a large, blasting-hot cast-iron skillet with a few tablespoons of olive oil (this is a great time to use your vent hood!).
Transfer the browned meat to a rack set over a roasting pan, insert a meat thermometer, and roast in a 450°F preheated oven until the internal temperature registers 140°F, approximately 20 minutes. Remove the pan from the oven and let the meat rest 15 minutes before slicing. Serve with the Thyme Butter and Sherry Mushrooms prepared as above. Leftovers make the best roast beef sandwiches!
Printable Filet Mignon Recipe With Mushrooms:
Asparagus with Almonds Recipe:
Ingredients- (serves 6)
- 1⁄3 cup sliced almonds
- 1.5 pounds fresh asparagus spears, ends trimmed
- 1 tablespoon extra-virgin olive oil
- 1 large shallot, thinly sliced lengthwise
- 2 tablespoons unsalted butter
- 1⁄4 teaspoon kosher salt
- 1⁄4 teaspoon freshly ground black pepper
Whenever I’m planning a dinner party, I like to have some super-simple sides like steamed vegetables that come together quickly and require minimal prep. This recipe is a great example. The ends of asparagus can be woody and tough. Just snap them off where they naturally break before you cook the spears.
How To Cook Asparagus With Almonds
1. Heat a small, dry skillet over medium heat and toast the almonds for 3 to 4 minutes, shaking the pan regularly, until light golden brown. Transfer to a plate to cool quickly.
2. Fill a large bowl with ice and water. Bring a large pot of generously salted water to a boil. Add the asparagus and let the water return to a boil. Cook 2 to 4 minutes, depending on thickness, until bright green and crisp-tender. Drain and plunge the asparagus into the ice water to shock, or stop the cooking.
3. Heat ½ tablespoon of the olive oil in a large saute pan over medium heat. Add the shallot and cook until it begins to brown. Turn heat to low, add 1 tablespoon of the butter, and cook 8 to 10 minutes, or until very soft and evenly browned, stirring often. Remove the shallot from the pan with a slotted spoon and set aside.
4. Turn the heat to medium-high and add the remaining ½ tablespoon of oil and the asparagus to the pan. Cook for 3 to 5 minutes, turning often, until heated through. Add the remaining tablespoon of butter, and the salt and pepper, tossing the asparagus to coat as the butter melts.
5. Place the asparagus on a warm serving platter and sprinkle with the reserved shallot and toasted almonds.
I hope you enjoyed these tips and recipes from Martina McBride. She does a great job explaining how to cook filet mignon with a delicious filet mignon sauce and make a yummy but simple asparagus side to go with it. This is one of the most elegant filet mignon recipes I have had the pleasure of trying. Do you think you will check AROUND THE TABLE for more of McBride’s irresistible charm, tips and recipes? You can get it at your local book store, Amazon, or martinamcbride.com. You will love her filet mignon recipe ideas.
Do think you will try this amazing filet mignon recipe and that stunning sherry mushroom sauce to go with it?