Filet Mignon with Red Wine Mushroom Sauce Recipe

• portions: 2 servings
• temps actif: 5 minutes
• temps total: 25 minutes

Ingrédients

2 filet mignons, (about 6 ounces each, 1 ½ to 2-inches thick)

1 teaspoon kosher salt

½ teaspoon ground black pepper

3 tablespoons olive oil

12 ounces sliced mushrooms

1 shallot, (peeled and finely chopped)

2 teaspoons chopped fresh thyme

1 cup dry red wine

3 tablespoons unsalted butter

½ teaspoon kosher salt, (optional, if needed)

thyme sprigs, (optional for garnish)

Instructions

Filet Mignon Directions:

Preheat the oven to 400 °F.

Generously sprinkle salt and pepper over all sides of the steaks.

Add olive oil to a large cast-iron or ovenproof skillet over high heat and heat it until it just starts to smoke.

Add the steaks and sear on the first side for two minutes. Turn the filets over and sear on the other side for two minutes. Use tongs and sear the sides of the steaks for about one minute on each side.

Place the skillet in the oven and cook the steaks for five to eight minutes. Thicker steaks will take more time; thinner steaks will take less time.

Use an instant-read meat thermometer and carefully remove the steaks from the oven when the internal temperature reaches 120-125 °F. for a medium-rare final temperature. For a medium final temperature of 140 °F, remove the filets when they reach 130-135 °F.

Remove the steaks from the pan and place them on a plate or cutting board. Tent loosely with foil and allow the steaks to rest. The internal temperature will continue to rise another five to ten degrees and they come up to their final doneness temperature while you prepare the red wine sauce.

Red Wine Mushroom Sauce

To make the red wine mushroom sauce, place the same skillet over medium-high heat on the stove (don't wipe out the pan) and add the mushrooms, thyme, and shallots. Cook and stir for about five minutes or until the mushrooms and shallots soften.

Add the red wine and cook for about seven to eight more minutes or until the wine has been reduced by half. Remove the pan from the heat and add the butter. Stir until the butter has melted. Taste, and add salt, if needed.

Optional, garnish with sprigs of fresh thyme and serve immediately.

Nutrition

• Calories: 570 kcal
• Lipides Totaux: 27 g
• Lipides Saturés: 10 g
• Lipides Insaturés: 6 g
• Cholestérol: 149 mg
• Sodium: 1407 mg
• Glucides Totaux: 8 g
• Fibres Diététiques: 2 g
• Sucres Totaux: 2 g
• Protéines: 51 g