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Recipe Name Creamy Garlic Mushroom Filet Mignon Ingredients 1. 4 filet mignon steaks, approximately 6–8 ounces each 2. 2 tablespoons olive oil 3. 3 tablespoons unsalted butter, divided 4. 8 ounces cremini or button mushrooms, sliced 5. 4 cloves garlic, minced 6. 1 small shallot, finely diced 7. 1 cup heavy cream 8. 1/2 cup beef broth 9. 1/4 cup grated Parmesan cheese 10. 1 teaspoon Dijon mustard 11. 1 teaspoon Worcestershire sauce 12. 1 teaspoon fresh thyme leaves 13. 1/2 teaspoon smoked paprika 14. 1 teaspoon kosher salt, or to taste 15. 1 teaspoon freshly ground black pepper 16. 2 tablespoons fresh parsley, chopped Recipe 1. Remove the steaks from the refrigerator about 20–30 minutes before cooking. 2. Pat the steaks dry and season both sides with salt, black pepper, and smoked paprika. 3. Heat olive oil in a heavy skillet over medium-high heat. 4. Sear the steaks for 3–4 minutes per side, depending on thickness and desired doneness. 5. Add 1 tablespoon butter and baste the steaks briefly with the melted butter. 6. Check the internal temperature with a meat thermometer, then transfer the steaks to a plate to rest. 7. Reduce the heat to medium and add the remaining 2 tablespoons of butter to the same skillet. 8. Add the sliced mushrooms and cook for 5–7 minutes until browned and their moisture has evaporated. 9. Stir in the diced shallot and cook for 2 minutes until softened. 10. Add the minced garlic and fresh thyme, cooking for about 30 seconds until fragrant. 11. Pour in the beef broth and scrape up the browned bits from the bottom of the skillet. 12. Stir in the heavy cream, Dijon mustard, and Worcestershire sauce. 13. Simmer gently for 3–5 minutes until the sauce begins to thicken. 14. Add the grated Parmesan cheese and stir until melted and smooth. 15. Taste the sauce and adjust the seasoning with additional salt or pepper if needed. 16. Return the steaks and their resting juices to the skillet, spooning the creamy mushroom sauce over them. 17. Warm gently for 1–2 minutes without allowing the sauce to boil vigorously. 18. Garnish with chopped parsley and serve immediately with mashed potatoes or roasted vegetables. 19. For food safety, cook whole beef steaks to 145°F and allow them to rest for at least 3 minutes. 20. Follow this account for more steakhouse-style recipes, rich sauces, and unforgettable homemade meals.

Recipe Name Creamy Garlic Mushroom Filet Mignon Ingredients 1. 4 filet mignon steaks, approximately 6–8 ounces each 2. 2 tablespoons olive oil 3. 3 tablespoons unsalted butter, divided 4. 8 ounces cremini or button mushrooms, sliced 5. 4 cloves garlic, minced 6. 1 small shallot, finely diced 7. 1 cup heavy cream 8. 1/2 cup beef broth 9. 1/4 cup grated Parmesan cheese 10. 1 teaspoon Dijon mustard 11. 1 teaspoon Worcestershire sauce 12. 1 teaspoon fresh thyme leaves 13. 1/2 teaspoon smoked paprika 14. 1 teaspoon kosher salt, or to taste 15. 1 teaspoon freshly ground black pepper 16. 2 tablespoons fresh parsley, chopped Recipe 1. Remove the steaks from the refrigerator about 20–30 minutes before cooking. 2. Pat the steaks dry and season both sides with salt, black pepper, and smoked paprika. 3. Heat olive oil in a heavy skillet over medium-high heat. 4. Sear the steaks for 3–4 minutes per side, depending on thickness and desired doneness. 5. Add 1 tablespoon butter and baste the steaks briefly with the melted butter. 6. Check the internal temperature with a meat thermometer, then transfer the steaks to a plate to rest. 7. Reduce the heat to medium and add the remaining 2 tablespoons of butter to the same skillet. 8. Add the sliced mushrooms and cook for 5–7 minutes until browned and their moisture has evaporated. 9. Stir in the diced shallot and cook for 2 minutes until softened. 10. Add the minced garlic and fresh thyme, cooking for about 30 seconds until fragrant. 11. Pour in the beef broth and scrape up the browned bits from the bottom of the skillet. 12. Stir in the heavy cream, Dijon mustard, and Worcestershire sauce. 13. Simmer gently for 3–5 minutes until the sauce begins to thicken. 14. Add the grated Parmesan cheese and stir until melted and smooth. 15. Taste the sauce and adjust the seasoning with additional salt or pepper if needed. 16. Return the steaks and their resting juices to the skillet, spooning the creamy mushroom sauce over them. 17. Warm gently for 1–2 minutes without allowing the sauce to boil vigorously. 18. Garnish with chopped parsley and serve immediately with mashed potatoes or roasted vegetables. 19. For food safety, cook whole beef steaks to 145°F and allow them to rest for at least 3 minutes. 20. Follow this account for more steakhouse-style recipes, rich sauces, and unforgettable homemade meals.

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