Filet Mignon with Mushroom-Cabernet Gravy

Filet Mignon with Mushroom-Cabernet Gravy

Pan-searing filet mignon creates a tender steak with a caramelized crust. A silky pan gravy with Cabernet, mushrooms, and thyme enhance this recipe.

Preparation Time
15 mins
Cooking Time
25 mins
Total Time
40 mins
Calories
332 Calories

Recipe Instructions

Step 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.
Step 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.
Step 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.
Step 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.

Ingredients

  • 2 tablespoons water
  • 1 tablespoon butter
  • 1 tablespoon olive oil
  • 1 teaspoon cornstarch
  • 2 (8 ounce) (1 inch thick) filet mignon steaks
  • 1 large shallot, chopped
  • 12 ounces sliced fresh white mushrooms
  • 1 cup Cabernet Sauvignon or other dry red wine
  • 0.25 teaspoon ground black pepper
  • 0.5 teaspoon sea salt
  • 0.5 cup beef broth
  • 1.5 teaspoons chopped fresh thyme

Categories

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