Marcelle Bienvenu recommends this filet mignon recipe as a gateway to the austerity and sacrifice of the Lenten season. An exquisite cut of meat complimented with wonderful Creole seasoning and bathed in onions, tomatoes and tremendous mushrooms. Add a full bodied glass of wine and enjoy your Mardi Gras celebration! Happy Mardi Gras!

4 filets mignons, each about 6 ounces

Creole seasoning to taste

8 tablespoons butter, well chilled

1 cup chopped onions

1 cup peeled, seeded, diced tomatoes

6 large button mushrooms, quartered

4 garlic cloves, minced

1/4 cup minced parsley

Salt and freshly ground black pepper

1. Season the filets with Creole seasoning. Heat 3 tablespoons of the butter in a skillet over medium heat. When the butter foams, add the filets and cook for 2 to 3 minutes on each side for medium-rare. Transfer the steaks to a platter and keep warm.

2. To the skillet, add the onions, tomatoes, mushrooms, garlic and parsley.

3. Stir gently and cook until the onions are almost transparent.

4. Add the remaining butter, a tablespoon at a time, whisking gently between each addition until the sauce is creamy and glossy.

5. Adjust seasoning with salt and pepper to taste.

Spoon the sauce over the filets mignons and serve immediately.

Makes 4 servings.

Recipe courtesy of Marcelle Bienvenu and The Times-Picayune. Recipe published 2/11/2010.

Photo courtesy of la-sazon-hecha-deleite.blogspot.com.

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