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Pan-seared filet mignon topped with a rich red wine and mushroom reduction sauce

Filet Mignon with Mushroom Wine Sauce

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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 2 servings
Calories: 650
Ingredients Method

Ingredients
  

  • 2 (6-8 oz) filet mignon steaks, 1.5 to 2 inches thick
  • 2 tablespoons unsalted butter, divided
  • 1 tablespoon olive oil
  • 8 ounces cremini mushrooms, sliced
  • 1 large shallot , minced
  • 2 cloves garlic , minced
  • 1/2 cup dry red wine (e.g., Cabernet Sauvignon)
  • 1/2 cup beef stock
  • 1 teaspoon fresh thyme, chopped
  • Kosher salt to taste
  • Freshly cracked black pepper to taste

Method
 

  1. Remove steaks from refrigeration 30 minutes prior to cooking and season generously with salt and pepper on all sides.
  2. Heat olive oil and 1 tablespoon of butter in a cast-iron or heavy-bottomed skillet over medium-high heat until the butter is foaming and just beginning to brown.
  3. Place steaks in the skillet and sear for 4 to 5 minutes per side for medium-rare (internal temperature of 130°F/54°C).
  4. Remove steaks from the skillet and transfer to a warm plate; tent loosely with foil to rest for 5 to 10 minutes.
  5. In the same skillet over medium heat, add the remaining 1 tablespoon of butter and the sliced mushrooms; sauté for 5 minutes until browned.
  6. Add the minced shallots and garlic to the skillet, cooking for 1 to 2 minutes until fragrant and translucent.
  7. Deglaze the pan with the red wine, using a wooden spoon to scrape the browned bits (fond) from the bottom; simmer until the liquid is reduced by half.
  8. Stir in the beef stock and thyme, simmering for an additional 5 minutes until the sauce reaches a light syrup consistency.
  9. Adjust the sauce seasoning with salt and pepper as needed, then pour the mushroom sauce over the rested steaks to serve.