Filet Mignon with Creamy Mushroom Sauce
This recipe combines tender filet mignon with a rich and flavorful mushroom sauce, perfect for a special occasion or a luxurious dinner.
Ingredients:
- For the steaks:
- 2 tablespoons olive oil
- 2 (6-ounce) filet mignon steaks, about 1 1/2 inches thick
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- For the mushroom sauce:
- 4 tablespoons unsalted butter, divided
- 8 ounces baby bella mushrooms, thinly sliced
- 1 small yellow onion, finely diced
- 3 cloves garlic, minced
- 1 sprig fresh thyme (or 1/2 teaspoon dried thyme)
- 1/2 cup dry red wine (such as Merlot or Cabernet Sauvignon)
- 1 cup low-sodium beef broth
- 1/2 cup heavy cream
- 1/4 teaspoon fresh parsley, chopped (for garnish, optional)
Cooking Guide:
- Prepare the steaks: Pat the steaks dry with paper towels. Season generously with salt and pepper on all sides. Let them sit at room temperature for 30 minutes before cooking (optional, this helps even cooking).
- Cook the mushrooms: Heat 2 tablespoons of olive oil in a large heavy-bottomed skillet over medium-high heat. Add the mushrooms and cook for 5-7 minutes, stirring occasionally, until softened and golden brown. Remove the mushrooms from the pan with a slotted spoon and set aside.
- Sear the steaks: Add 2 tablespoons of butter to the same pan. Once the butter is melted and foaming, sear the steaks for 2-3 minutes per side for a medium-rare doneness (internal temperature of 145°F). Alternatively, use a meat thermometer to achieve your desired doneness.
- Deglaze the pan: Remove the steaks from the pan and set them aside on a plate. Add the red wine to the pan and scrape up any browned bits from the bottom with a wooden spoon (deglazing). Let the wine simmer for 2-3 minutes, until slightly reduced.
- Make the sauce: Add the beef broth, thyme sprig, and remaining 2 tablespoons of butter to the pan. Bring to a simmer and cook for 5 minutes, until the sauce thickens slightly. Stir in the heavy cream and cook for another minute, until heated through.
- Assemble and serve: Return the cooked mushrooms to the pan with the sauce. Season the sauce with salt and pepper to taste. Add the steaks back to the pan and spoon the sauce over them. Let the steaks rest for 5 minutes before serving. Garnish with chopped fresh parsley, if desired.
Tips:
- For a thicker sauce, you can mix 1 teaspoon of cornstarch with 1 tablespoon of cold water to create a slurry. Add the slurry to the sauce while simmering and cook for another minute, until thickened.
- If you don’t have fresh thyme, you can substitute it with 1/2 teaspoon of dried thyme.
- To cook the steaks to a different level of doneness, adjust the cooking time accordingly. Here’s a guide:
- Rare: 125°F internal temperature (1-2 minutes per side)
- Medium-rare: 145°F internal temperature (2-3 minutes per side)
- Medium: 160°F internal temperature (3-4 minutes per side)
- You can substitute other types of mushrooms for the baby bella mushrooms, such as cremini mushrooms or white button mushrooms.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.