This creamy mushroom sauce is the perfect accompaniment to a Prime Filet Mignon roast. It’s simple to simmer up and fancy enough to add to your holiday menu.

Recipe for Cremini Crema (you will find a printable recipe at the bottom of the page)

15 Cremini Mushrooms, quartered

4 or 5 Shallots, sliced

5 Garlic Cloves, smashed & chopped

1 Tablespoon Cognac

1 1/2 Cups Heavy Cream

3 Tablespoons Butter

Olive oil

Salt & Pepper

Fresh Thyme for garnish.

Method

Sauté the mushrooms in one tablespoon of butter and olive oil. Give them a minute or two to soften. Remove them to a separate dish.

Add another two tablespoons of butter to the saucepan. Over a low flame, sauté the shallots until softened. Add the garlic and continue to sauté for another minute. Season with salt and pepper.

Add a cup and a half of heavy cream and whisk. Add one tablespoon of cognac and continue to heat through until thickened. Now, you can add the mushrooms back into the cream sauce and heat over low flame until nicely thickened. Turn off the flame and cover the saucepan until the filet roast is ready to be served.

***Tip*** A Prime filet roast will take approximately 40 to 50 minutes in a 400-degree oven. Simmer your cream sauce while the roast is in the oven. Just don’t over thicken. Cover it to stay warm as the roast cooks. Then, gently bring it back to temperature before pouring it over the sliced meat. Garish with fresh thyme.