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Mushroom Cabernet Filet Mignon

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PREP TIME
15 min
COOKING TIME
25 min
TOTAL TIME
40 min
SERVINGS
4 servings
Dinner
Mushroom Cabernet Filet Mignon
Ingredients
  • 1 tablespoon olive oil
  • 2 (8 ounce) (1 inch thick) filet mignon steaks
  • 1/2 teaspoon sea salt
  • 1/4 teaspoon ground black pepper
  • 1 tablespoon butter
  • 1 large shallot, chopped
  • 12 ounces sliced fresh white mushrooms
  • 1 cup Cabernet Sauvignon or other dry red wine
  • 1/2 cup beef broth
  • 1 1/2 teaspoons chopped fresh thyme
  • 1 teaspoon cornstarch
  • 2 tablespoons water
Instructions
1
Preheat your stove by heating a generous amount of olive oil in a substantial non-stick skillet over an elevated heat setting, which is typically characterized as medium-high.
2
Sprinkle a pinch of salt and pepper over the filets, then carefully place them into the scorching hot skillet. Allow the steaks to develop a rich, dark crust on each side for approximately 2 minutes per side.
3
Transfer the steaks to a spacious platter, cover them with aluminum foil, and maintain their warmth.
4
Gradually decrease the heat to a moderate level, and melt the butter in the skillet.
5
Combine the shallot and mushrooms with the melted butter, stirring constantly as they begin to release their moisture and become translucent.
6
Allow the mixture to simmer for about 5 minutes, stirring occasionally.
7
Introduce the wine, beef broth, and thyme into the skillet, then continue to simmer the sauce until it starts to significantly reduce in volume.
8
Return the steaks to the skillet, and continue to simmer them briefly until they develop a firm texture and retain their juicy, reddish-pink center.
9
Use an instant-read thermometer to verify that the internal temperature of the steaks reaches 130 degrees F (54 degrees C), which is ideal for medium-rare.
10
Transfer the steaks to individual serving dishes.
11
Combine a small amount of cornstarch with water in a tiny bowl, stirring until the mixture forms a uniform paste.
12
Gradually incorporate the cornstarch mixture into the pan sauce, stirring constantly until it thickens to your liking.
13
Serve each steak with a generous helping of the rich, savory mushroom-wine sauce on top.