*Ingredients
°1 1/2 lb cube fillet (5 cube fillets)
°1/2 teaspoon of salt
°1/2 teaspoon black pepper
°4 tsp butter
°8 oz cremini mushrooms
°6 garlic cloves, finely chopped
°1 large onion, sliced
°1 can (14 ounces) beef broth
*Instructions
seasoning fillet with salt & pepper.
Heat the butter in a large skillet (preferably cast iron) over medium-high heat.
Add the diced fillets and cook over medium-high heat until browned on each side, about 4 minutes per side. Remove the fillets from the pan when browned and set aside.
Add the second half of butter to the pan and melt.
Add onions and mushrooms and sauté over medium heat, stirring frequently, until onions are soft and mushrooms are lightly browned.
Add the garlic and cook until smooth and fragrant, another 2 minutes.
Add the meat broth, stirring to deglaze the pan as you add the broth.
Bring to a boil and let reduce for about 4 minutes.
When the sauce has thickened, add the fillets to the pan.
Stir sauce to coat.
Serve immediately.
Leftovers can be stored for up to four days in an airtight container in the refrigerator, up to three months in the freezer.
If it freezes, let it thaw naturally in the refrigerator overnight and reheat it in the pan on the stove. Add up to 2 cups of beef broth to make more sauce if needed.
Enjoy !
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