Filet Mignons with Sage-Buttered Mushrooms and Black Pepper Polenta

Name: Filet Mignons with Sage-Buttered Mushrooms and Black Pepper Polenta
Ingredients: 3 cups, water; 2 teaspoons, pepper, divided; 3/4 cup, instant polenta; 2 ounces, Parmesan cheese, grated (1 cup); 6 tablespoons, unsalted butter, divided; 1 1/4 teaspoons, table salt, divided; 4 (6- to 8-ounce), center-cut filets mignons; 1 pound, cremini mushrooms, trimmed and sliced thin; 1 tablespoon, minced fresh sage; 2 , garlic cloves, minced

Main Courses
Beef
Weeknight

Appears in Cook's Country December/January 2020

This simple steak dinner tastes like a million bucks.

SERVES 4

TIME 30 minutes

Filet Mignons with Sage-Buttered Mushrooms and Black Pepper Polenta

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