Country Filet Mignon


Submitted By: Kathye Jackson

Ingredients

  • 1 pound beef tenderloin (4 to 5 pieces)
  • 1 teaspoon black pepper
  • ½ teaspoon Kosher salt
  • 2 teaspoons butter
  • 5 to 6 mushrooms, chopped
  • 1 small onion, chopped
  • 2 tablespoons flour
  • ¼ cup soy sauce
  • 1 (8-ounce) can chicken broth

    • Instructions


    Combine broth, flour, mushrooms, and onion in a medium glass baking dish and mix well until flour is no longer visible. Pierce steak three times on both sides with a fork; cover completely with soy sauce. Let sit for 10 minutes or place in a resealable plastic bag and refrigerate for five minutes.
    Preheat oven to 425°. Place steaks in baking dish with broth, mushrooms, and onions. Cover steaks with broth on both sides and place in oven, making sure broth covers at least half of the meat.
    Flip steaks after 20 minutes and add a pinch of Kosher salt and pepper on top. Flip again after 20 minutes and add remaining salt and pepper on top. Place butter on top of each one and return to oven. Cook to desired taste — 10 to 20 minutes more for medium well, 15 to 30 minutes more for well done — turning one more time if needed.
    Yield: Three to four servings.