Filet Mignon in Mushroom Wine Sauce
Here’s how to make it:
Ingredients:
2 6 oz filet mignon steaks, about 1-1.5 inches thick
Salt and pepper, to taste
2 tablespoons olive oil
2 tablespoons unsalted butter
8 oz mushrooms, sliced
2 cloves garlic, minced
1/2 cup dry red wine
1 cup beef broth
1 teaspoon fresh thyme or 1/2 teaspoon dried thyme
1 teaspoon Dijon mustard (optional)
Fresh parsley, chopped for garnish
Instructions:
Preparation: Season the filet mignon steaks generously with salt and pepper.
Cooking: Heat olive oil in a large skillet over medium-high heat and sear the steaks for about 4-5 minutes on each side for medium-rare. Remove and set aside. In the same skillet, melt butter and sauté the mushrooms for 5-7 minutes until browned. Add garlic and cook for an additional minute. Pour in red wine, scraping the skillet to deglaze, and let it simmer for 2-3 minutes. Stir in beef broth, thyme, and Dijon mustard, simmering for 5-7 minutes until thickened. Return the steaks to the skillet and spoon the sauce over them for an extra 2-3 minutes.
Final touches: Plate the filet mignon, spoon more sauce on top, and garnish with fresh parsley.
Serving: Serve immediately for a delightful dining experience or store leftovers in the fridge.
How do you like your steak cooked—medium, medium-rare, or well done?
Prep Time: 15 mins | Total Time: 40 mins | Servings: 2
