Filet Mignon with Mushroom Cream Sauce
Pan-seared filet mignon served with a creamy mushroom, thyme, garlic, and red wine sauce.
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Natashas Kitchen- •1 lb Mushroomsthickly sliced
- •1 Onionsmall, finely diced
- •4 Tbsp Butterdivided
- •2 Tbsp Oildivided
- •1 Tbsp Fresh thyme leavesfrom stems, finely chopped
- •4 Garlic clovespeeled and finely chopped/minced
- •1/4 tsp Saltfor mushroom mixture
- •1/8 tsp Black pepperfor mushroom mixture
- •1 tsp Fresh thymeadded to mushroom mixture
- •4 Beef tenderloin steaksabout 6 oz each, ideally 1 1/2 inches thick
- •1 tsp Saltfor seasoning steaks
- •1/4 tsp Black pepperfor seasoning steaks
- •1/2 cup Red wine
- •1 1/2 cups Beef broth
- •1/2 cup Cream
- •Salt(optional)to taste, for sauce
- •Black pepper(optional)to taste, for sauce
- 1
Thickly slice the mushrooms and finely dice the onion. Strip thyme leaves from stems and chop; peel and finely chop the garlic.
5 min
- 2
Heat a large heavy-bottomed pan over medium-high heat. Melt 2 Tbsp butter with 1 Tbsp oil. Add mushrooms and cook about 6 minutes until softened and most liquid evaporates.
6 min
- 3
Add diced onion and cook about 3 minutes until softened.
3 min
- 4
Add garlic, 1/4 tsp salt, 1/8 tsp black pepper, and 1 tsp fresh thyme. Stir constantly and cook 2 minutes until fragrant. Turn off heat and transfer mushrooms/onions to a plate. Wipe pan clean.
3 min
- 5
Season steaks all over with 1 tsp salt and 1/4 tsp black pepper.
1 min
- 6
Return pan to medium-high heat. Add remaining 2 Tbsp butter and 1 Tbsp oil. When butter is hot and foaming, add steaks and sear 3–5 minutes per side (turn once) for medium-rare, adjusting time for thickness. Remove steaks to the plate with mushrooms.
10 min
- 7
Add red wine to the pan and boil about 3 minutes, scraping the bottom to deglaze, until reduced by half.
3 min
- 8
Add beef broth and boil 5–7 minutes until about 2/3 cup liquid remains.
6 min
- 9
Stir in cream and boil about 2 minutes until slightly thickened. Season with additional salt and pepper if desired.
2 min
- 10
Return steaks and mushrooms (and any juices) to the pan. Spoon sauce over and warm through, then remove from heat and serve.
2 min
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