Filet Mignon Recipe in Mushroom Sauce - This pan-seared Filet Mignon recipe really and truly is an excellent way to make filet mignon. Every bite is so flavorful with that light mushroom wine cream sauce. Searing the beef makes it melt-in-your mouth tender.
Ingredients:
4 Tbsp unsalted butter divided
2 Tbsp olive oil divided
16 oz baby bella mushrooms thickly sliced
1 small onion finely diced
4 garlic cloves minced
1 Tbsp fresh thyme minced (or 1 tsp dry thyme)
24 oz filet mignon (beef tenderloin) steaks 6-8 oz each, about 1 1/2" thick
1/2 cup Merlot wine or any dry red wine
1 1/2 cups beef broth
1/2 cup whipping cream
Instructions:
1. Place a large heavy-bottomed pan over med/high heat and melt in 2 Tbsp butter and 1 Tbsp oil. Add sliced mushrooms and cook 6 min or until softened and most of the liquid has evaporated. Add diced onion and cook 3 min, stirring often.
2. Add minced garlic, 1 Tbsp thyme, 1/4 tsp salt and 1/8 tsp black pepper. Cook, stirring constantly, 2 min or until garlic is fragrant. Transfer mushrooms to a large plate. Wipe pan clean with a wet paper towel.
3. Season steaks all over with 1 tsp salt and 1/4 tsp black pepper. Place the same pan over medium/high heat and add 2 Tbsp butter and 1 Tbsp oil. When the butter is hot and finished foaming, add seasoned steaks and sear 3-5 min per side for medium-rare (5-6 min for medium doneness*), turning once. When steaks reach desired doneness, transfer them to the plate with mushrooms.
For Full Instruction:
natashaskitchen.com
