Filet Mignon Recipe In Mushroom Sauce

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Instructions

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Step 1: Melt 2 tbsp butter with a tbsp oil in a large heavy-bottomed pan over medium-high heat. Add and cook the sliced mushrooms for about 6 minutes or until softened and most of the liquid is gone. Then, add and saute the diced onion for 3 minutes more.

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Step 2: Add the minced garlic into the pan followed by a tbsp thyme, 1/4 tsp salt, and 1/8 tsp black pepper. Continue to cook for another 2 minutes, stirring constantly until the garlic is aromatic.

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Step 3: Once done, place the mushrooms on a large plate. Wipe clean the pan using a wet paper towel.

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Step 4: Season with a tsp salt and 1/4 tsp black pepper the entire steak.

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Step 5: Melt 2 tbsp butter with a tbsp oil in the same pan over medium-high heat.

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Step 6: Once the butter is hot and done foaming, sear the seasoned steaks for about 3 to 5 minutes on each side for medium-rare or 5 to 6 minutes for medium, flipping once. When done, transfer the cooked steaks on a plate with mushrooms.

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Step 7: Pour half a cup of red wine in the same pan and boil over medium-high heat for about 3 minutes or until the liquid is reduced by half. Scrape the bottom of the pan to deglaze.

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Step 8: Pour 1 1/2 cups of beef broth into the pan and continue to boil for about 5 to 7 minutes until just 2/3 of the liquid remains before stirring in half a cup sour cream. Boil for 2 minutes more until a bit thickened and season with salt and pepper if desired.

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Step 9: Place the steaks and mushrooms back to the pan and spoon some of the sauce over. Cook until the steaks are heated through.

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Step 10: Before serving, garnish with fresh sprigs of thyme if desired. Enjoy!