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

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

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.