Servings: two.
If you can’t get medallions, buy filet mignon (tenderloin steaks) and cut them in half to a 1/2-inch thickness yourself.
Love to cook? Sign up today to get daily recipes from Fine Cooking plus special offers
Really quick and easy and very tasty! Just the thing for an after work supper or a fabulous dinner party main.
I found a tenderloin on sale and sliced it into filets for the freezer. This was a great way to prepare a special, fast meal. The first time I made it I didn't have any sun-dried tomatoes, so I used roasted red peppers. (Kept the extra butter in the freezer and used it with a fish dish.) Be sure to cook the mushrooms until they are browned. It takes more than 2 or 3 minutes.
This is an awesome recipe! I made it for my family and now it is a permanent addition to my cookbook. We really didn't care for the sun-dried tomato butter, so I will not make that in the future. I also used shiitake mushrooms instead for more flavor and they were wonderful.
Sponsored
Do you really want to delete the list, ?
This won't delete the recipes and articles you've saved, just the list.
This feature has been temporarily disabled during the beta site preview.
Add/Edit a private note for this recipe
This note is only visible to you.Double Check
Are you sure you want to delete your notes for this recipe?
Write a Review