Filets with Mushroom Sauce

Filets with Mushroom Cream Sauce

These steaks will melt in your mouth.
For a rich flavored sauce, use shiitake or chanterelle mushrooms.

1-tablespoon olive oil
4-beef tenderloin steaks, 1-inch thick and trimmed
1-1/2-cups fresh sliced mushrooms
1/2-cup sliced leek or yellow onion
1/2-cup dry white wine, or chicken broth
1/8-teaspoon salt
1/8-teaspoon black pepper
1/2-cup sour cream
1-tablespoon all-purpose flour

Step 1...
In a 12-inch nonstick skillet, heat oil over moderate-high heat. Add the steaks. Lower heat
to moderate, Cook steaks for 8 to 10 minutes, for medium rare, or until the steaks are cooked
the way you like them. Turn only once.
Transfer to platter; cover with foil.

Step 2...
To prepare the sauce, add the mushrooms, leek, wine, salt, and pepper to the drippings in the skillet.
Bring to a boil. Lower heat and simmer, uncovered, for 3 minutes or until mushrooms are tender.

Step 3...
In a small bowl, stir together the sour cream and flour. Stir into the mushroom mixture. Cook
oven moderate heat, stirring constantly, for 2 minutes or until thickened. DO NOT BOIL.
Serve the mushroom sauce over the steaks.
Makes 4 servings.