Filet with Mushroom Marsala



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.