Recipe courtesy of Sam's Club

Beef Filet Mignon and Mushrooms and Asparagus

  • Total: 1 hr 30 min
  • Cook: 1 hr 30 min
  • Yield: 4 servings
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3 Tbsp. olive oil



1 clove garlic

4 Tbsp. olive oil

4 (4 oz.) Beef Filet Mignon

1 large onions peeled and cubed

3 cloves garlic chopped

2 lbs. brown mushrooms cut into Quarters

1 lb. asparagus cut into 1 inch pieces

1 cup chicken broth or beef broth

2 Tbsp. dried or fresh thyme chopped

3 Tbsp. dried or fresh parsley chopped

3 Tbsp. butter

2 large russet potatoes sliced into 1/2 inch rounds


  1. Heat oven to 400°F. Heat a large skillet and with 2 Tbsp. olive oil. Season each Filet with salt and pepper, put into hot pan and brown each side 4 minutes per side. Remove from pan and place onto a baking sheet and place into hot oven for 4 minutes. Or to desired temperature. In the filet pan add 2 Tbsp. olive oil and add garlic and lightly brown. Add the mushrooms, add onions and cook for another 5 minutes, add broth. Add the herbs and the 3 Tbsp. butter, make sure to stir butter into sauce. Add asparagus at the last moment and cook for 3 minutes. Slice russet potatoes and toss with olive oil, garlic and salt and pepper. Place on a baking sheet and bake for 25 minutes or until golden brown. Place filet on 3 potato slices top with mushrooms and asparagus sauce . Note: You can grill the filet.
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