Filet Mignons with Mushroom Sauce

Filet mignons are one of the most sought-after cuts of meat. With this divine mushroom and red wine sauce, you have a refined dish for special occasions, worthy of the most renowned restaurants!

 

INGREDIENTS: 

4 tablespoons (48 grams) of butter, divided

2 tablespoons (30 ml) of olive oil, divided

16 ounces (453 grams) of button mushrooms, sliced thick

1 chopped onion

4 minced garlic cloves

1 tablespoon (15 ml) of minced thyme (or one teaspoon (5 ml) of dried thyme)

24 ounces (680 grams) of filet mignon, in 4 steaks

½ cup (125 ml) of dry, light red wine (merlot, pinot noir)

1 ½ cups (375 ml) of beef broth

½ cup (125 ml) of cream

1 ¼ teaspoon (6 ml) of salt, divided

 ½ teaspoon (3 ml) of black pepper, divided

 

PREPARATION: 

In a heavy-bottomed skillet over medium-high heat, place 2 tablespoons of butter and 1 tablespoon of oil and melt. Place the sliced mushrooms and cook for 6 minutes or until they have softened and the liquid has mostly evaporated. Add the onion and cook for 3 minutes, stirring often.

Add the minced garlic, 1 tablespoon of thyme, ¼ teaspoon of salt, and 1/8 teaspoon of pepper. Cook, stirring constantly, for 2 minutes. Transfer everything to a plate and set aside.

Video capture Facebook The Stay At Home Chef

Season the steaks with salt and pepper, then place in the skillet over medium-high heat with 2 tablespoons of butter and 1 tablespoon of oil. When the butter is hot and has stopped foaming, place the steaks and sear on each side for 3 to 5 minutes for medium-rare or 5 to 6 minutes for medium-well done, turning only once. Place the steaks on the plate with the mushrooms.

Video capture Facebook The Stay At Home Chef

In the same skillet over medium-high heat, place ½ cup of wine and let simmer for about 3 minutes, or until it has reduced by half, scraping the bottom to deglaze. Add the beef broth and boil for 5 to 7 minutes, or until the liquid has reduced by a third. Combine with the cream and boil for two minutes. Season the sauce to taste.

Video capture Facebook The Stay At Home Chef

Return the steaks and mushrooms to the skillet, letting them heat through in the sauce. Once the steaks are reheated, remove from heat then serve garnished with fresh thyme sprigs, if desired.

See the detailed steps in the video below: