Whip this easy recipe up easily and quickly and enjoy a delicious weeknight meal with pan-seared filet mignon in a light mushroom wine cream sauce. A mouthwatering, restaurant-quality meal without spending a fortune!
INGREDIENTS
- 24-ounce filet mignon (beef tenderloin) steaks, 6-8 oz each, about 1 1/2-inch thick
- 2 tablespoons olive oil, divided
- 4 tablespoons unsalted butter, divided
- 1 small onion, finely diced
- 4 garlic cloves, minced
- 16 ounces of baby Bella mushrooms, thickly sliced
- 1 tablespoon fresh thyme, minced (or 1 teaspoon dry thyme)
- 1 1/2 c. beef broth
- 1/2 c. Merlot wine, or any dry red wine
- 1/2 c. whipping cream
- 1/2 teaspoon black pepper, divided
- 1 1/4 teaspoons sea salt, we use sea salt, divided
INSTRUCTIONS
Step 1: Heat 2 tbsp butter and 1 tbsp oil in a large, heavy-bottomed pan over medium-high heat. Once the butter has melted, add the sliced mushrooms and cook for about 6 minutes or until tender and most of the liquid is gone. Next, add the diced onion and continue to cook for another 3 minutes, stirring occasionally. Then, add the minced garlic along with 1 tbsp thyme, 1/4 tsp salt, and 1/8 tsp black pepper. Cook for 2 minutes more while stirring until the garlic is aromatic. To a large plate, transfer the mushrooms and wipe the pan clean using a wet paper towel.
Step 2: Sprinkle all sides of the steaks with 1 tsp salt and 1/4 tsp black pepper. Return the pan to medium/high heat and heat 2 tbsp butter and 1 tbsp oil. Add the seasoned steak to the pan once the butter is hot and finished foaming. Sear for about 3 to 5 minutes on each side (for medium-rare) or 5 to 6 minutes (medium), flipping the steaks once. To a plate with the mushrooms, transfer the cooked steaks.
Step 3: Pour half a cup of wine into the now-empty pan and boil over medium-high heat for about 3 minutes or until the wine is reduced by half, scraping the bottom of the pan. Next, add 1 1/2 c beef broth and let it boil for about 5 to 7 minutes until only 2/3 c of liquid remains in the pan. Then, stir in half c cream and allow to boil for approximately 2 minutes until the mixture has slightly thickened. To taste, season with salt and pepper.
