Filet Mignon with Mushroom Sauce

I love a good steak and my favorite is a nice juicy rib eye but a filet mignon is leaner and a bit healthier… although taste is not compromised!

• 2 tablespoons extra virgin olive oil
• 10 ounces Cremini mushrooms, sliced
• 1 large shallot, chopped
• 2 garlic cloves, chopped
• Small bunch of thyme
• 4 medium filet mignon, salt and pepper sprinkled on both sides
• 1 tablespoons all purpose flour
• 2 cups beef broth
• Salt

Heat a wide frying pan with the olive oil. Add the mushrooms and sauté on medium high heat and sauté for 2 to 3 minutes. Add the thyme, shallot and garlic. Saute on medium heat and move the mushrooms and aromatics to the outside of the pan making a circle and a round empty space in the middle. Raise the heat and add the filets in the middle and brown on both sides. Take out and bring the vegetables back into the middle. Add the flour and cook for a minute. Add the broth and whisk any lumps out. Bring to a boil and reduce about half way. Add the steaks back into the pan and cook till desired doneness. Check for seasonings and add salt if necessary. Serve with roast potatoes and green beans.