Recipe Background
Fancy Filet Mignon really is exactly the kind of steak dish you'd see in a 5-star bistro, yet you can make it yourself in your own kitchen, even as an amateur cook! Just because it's fancy doesn't mean it needs to be intimidating! The filet is rich in beef flavor and is beautifully served with sautéed mushrooms and a luscious, savory, and creamy pan sauce. The rosy interior, the gorgeous golden jacket... Fancy Filet Mignon is the heart of luxury!
Fancy Filet Mignon really is exactly the kind of steak dish you'd see in a 5-star bistro, yet you can make it yourself in your own kitchen, even as an amateur cook! Just because it's fancy doesn't mean it needs to be intimidating! The filet is rich in beef flavor and is beautifully served with sautéed mushrooms and a luscious, savory, and creamy pan sauce. The rosy interior, the gorgeous golden jacket... Fancy Filet Mignon is the heart of luxury!
Ingredients
- 4 tablespoons unsalted butter divided
- 2 tablespoons olive oil divided
- 1 (16-ounce) package baby bella mushrooms thickly sliced
- 1 small onion finely diced
- 4 cloves garlic minced
- 1 tablespoon fresh thyme minced, plus more, to taste, whole sprigs, for garnish
- 1 1/4 teaspoons sea salt divided, plus more, to taste
- 1/2 teaspoon black pepper divided, plus more, to taste
- 4 (6-8-ounce) filet mignon steaks about 1 1/2-inch-thick
- 1/2 cup merlot wine
- 1 1/2 cups beef broth
- 1/2 cup whipping cream
Directions
- In a large, heavy-bottomed pan over medium-high heat, add 2 tablespoons of the butter and 1 tablespoon of the oil and cook until the butter has melted.
- Add the mushrooms to the butter mixture and cook, while stirring, until the mushrooms have released their liquids, most of the released liquids have evaporated, and the mushrooms are softened, about 6 minutes.
- Add the onions to the mushroom mixture and cook, while stirring often, until they begin to soften, about 3 minutes.
- Add the garlic, 1 tablespoon of the minced thyme, 1/4 teaspoon of the salt, and 1/4 teaspoon of the black pepper to the mushroom mixture and cook, while stirring constantly, until the garlic is fragrant, about 2 minutes.
- Transfer the mushroom mixture to a large plate and wipe the pan clean with a wet paper towel.
- Season the steaks with 1 teaspoon of the remaining salt and 1/4 teaspoon of the remaining black pepper.
- In the clean pan over medium-high heat, add the remaining butter and the remaining olive oil and cook until the butter has melted and has finished foaming.
- Add the steaks to the butter mixture and sear them, while flipping them once, until they reach an internal temperature of 135 degrees F for a medium-rare doneness, about 3-4 minutes per side. For a medium doneness, cook the steaks for about 5-6 minutes per side.
- Transfer the steaks to the plate with the mushroom mixture.
- In the same pan over medium-high heat, add the wine and cook, while scraping the bottom of the pan to release the browned bits, until it is reduced by about half, about 3 minutes.
- Add the beef broth to the reduced wine and stir to combine.
- Bring the wine mixture to a boil and cook until only 2/3 of the liquid remains in the pan, about 5-7 minutes.
- Add the whipping cream to the wine mixture and cook until it is slightly thickened into a sauce, about 2 minutes.
- Season the sauce with the extra salt and the extra black pepper.
- Add the steaks and the mushroom mixture to the pan with the sauce and spoon the sauce over the steaks.
- Serve garnished with the extra thyme.
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