Filet with Mushroom Marsala
Filet mignon is served with a delicious sauce featuring our Mushroom Marsala Sauce.
- 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.