Cranberry-Glazed Beef with Portobello Medley

1.Preheat your oven to 400°F (200°C).

2.In a small saucepan, combine the cranberry sauce, balsamic vinegar, honey, and Dijon mustard. Heat over medium heat until warmed through and slightly thickened, about 5 minutes. Set aside.

3.Season the beef fillets with salt and pepper on both sides.

4.In a large skillet, heat 1 tablespoon of olive oil over medium-high heat. Add the beef fillets and sear for about 3-4 minutes on each side for medium-rare, or until desired doneness. Remove the fillets from the skillet and let them rest.

5.In the same skillet, add the remaining tablespoon of olive oil. Add the sliced portobello mushrooms and sauté for about 5 minutes until they are tender and browned. Stir in the minced garlic and thyme, cooking for an additional 1-2 minutes until fragrant. Season with salt and pepper to taste.

6.While the mushrooms are cooking, place the mini marshmallows on a baking sheet lined with parchment paper. Roast in the preheated oven for about 3-5 minutes, or until they are golden and puffed up. Keep an eye on them to prevent burning.

7.To serve, place each beef fillet on a plate, spoon the cranberry glaze over the top, and add a generous portion of the sautéed portobello mushrooms beside it. Top with the roasted marshmallows for a sweet finish.