1 T. butter or margarine
1 T. olive or vegetable oil
½ lb. fresh mushrooms, sliced
2 4-oz. filets mignons,
each about 1 inch thick
1/2 c. beef broth
¼ c. Madeira wine
1 T. fresh thyme or 1/4 tsp. dried leaves
1/4 tsp. salt
Freshly ground black pepper
In heavy skillet over medium heat, heat half the butter and half the oil. Add mushrooms and saute quickly until lightly browned, about 5 min¬utes. With slotted spoon, remove and set aside. Add remaining butter and oil to skillet and heat over high heat. Pat filets dry on paper towels. Place filets in hot fat and brown well, about 3 to 4 minutes a side for medium-rare. Remove from skillet to platter and keep warm. Pour fat from skillet and add beef broth. Boil rapidly over high heat while scraping any brown bits from pan. Continue cooking broth until reduced to 2 table¬spoons. Stir in Madeira, thyme, salt and pepper. Over high heat, heat to boiling. Add mushrooms and heat through. Serve mushrooms next to or on top of steaks. Makes 2 servings.
TWO OTHER EXOTIC MUSHROOMS TO TRY:
There are hundreds of varieties, but these are the ones you are most likely to see in the market: chanterelles - they can be as quite small or grow to 3 to 4 inches in diameter, the texture is firm and velvety. Shiitake (pronounced she tah kee), are much larger and are generally reddish brown to brownish black on top. Many people think they taste like lobster. Both mushrooms will last about a week, refrigerated. Place in a single layer on a barely damp cloth and fold to cover.
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