A savory special occasion entrée, rich and tender filet mignon pan-grilled and served with a Mushroom Marsala Sauce. Delicious served along our Mushroom Marsala Potatoes and french green beans.
2 (8 oz.) Filet mignons (2-inches thick)
2 Tbsp. Butter
1/4 cup Beef broth
1 jar Robert Rothschild Farm Mushroom Marsala Sauce
1/4 tsp. Salt
Pepper to taste
Season the filet mignons with salt and pepper. Heat butter over medium heat in a medium skillet until melted. Place filets in skillet and cook 3 - 5 minutes on each side until desired temperature. Remove filets from skillet when done and place on a cutting board. Deglaze skillet with beef broth over medium heat. Add Mushroom Marsala Sauce and stir until warm. Thinly slice filets if desired and fan on a plate. Pour sauce over filets and serve.