Filet Mignon with Mushroom-Cabernet Gravy
Description
Pan-searing filet mignon creates a tender steak with a caramelized crust. A silky pan gravy with Cabernet, mushrooms, and thyme enhance this recipe.
Ingredients
•
1 tablespoon olive oil
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2 (8 ounce) (1 inch thick) filet mignon steaks
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1/2 teaspoon sea salt
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1/4 teaspoon ground black pepper
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1 tablespoon butter
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12 ounces sliced fresh white mushrooms
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1 large shallot, chopped
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1 cup Cabernet Sauvignon or other dry red wine
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1/2 cup beef broth
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1 1/2 teaspoons chopped fresh thyme
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2 tablespoons water
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1 teaspoon cornstarch
Directions
1
Heat oil in a large nonstick skillet over medium-high heat. Season filets with salt and black pepper; sear until well-browned, about 2 minutes per side. Transfer steaks to a platter, tent with aluminum foil, and keep warm.
2
Reduce the heat to medium; add butter to the skillet until melted. Add mushrooms and shallot; cook and stir occasionally, until mushrooms begin to release their liquid and shallot is soft, about 5 minutes.
3
Add wine, beef broth, and thyme; simmer until sauce begins to reduce, 6 to 10 minutes. Return steaks to the skillet; simmer until steaks are medium-rare, 2 to 4 minutes per side. An instant-read thermometer inserted into centers should read 130 degrees F (54 degrees C). Transfer steaks to serving plates.
4
Whisk water and cornstarch together in a small bowl until forms a smooth paste; stir into sauce until thickened, about 30 seconds. Top servings with mushroom-wine sauce.