Filet Mignon in Mushroom Wine Sauce

• Meat

  • 4 (6 oz each filet mignon, steaks

• Produce

  • 16 oz Baby bella mushrooms
  • 4 Garlic cloves, medium
  • 1 tbsp Thyme, fresh

• Canned Goods

  • 1 1/2 cups Beef broth, low sodium

• Baking & Spices

  • 1 Salt and pepper

• Oils & Vinegars

  • 2 tbsp Olive oil

• Dairy

  • 4 tbsp Butter, unsalted
  • 1/2 cup Heavy whipping cream

• Beer, Wine & Liquor

  • 1/2 cup Barefoot merlot

• Other

  • 1 Small or ½ medium yellow onion, finely diced

Found on natashaskitchen.com

Description

Ingredients

• 4 Tbsp unsalted butter, divided
• 2 Tbsp olive oil, divided
• 16 oz baby bella mushrooms, thickly sliced
• 1 small or ½ medium yellow onion, finely diced
• 4 medium garlic cloves, minced
• 1 Tbsp chopped fresh thyme (or 1 tsp dry thyme if you must)
• 4 (6 oz each) filet mignon steaks (about 1½ thick)
• ½ cup Barefoot Merlot
• 1½ cups low sodium beef broth
• ½ cup heavy whipping cream
• Salt and Pepper to taste

Directions

• Place a large heavy-bottomed pan over medium/high heat and melt in 2 Tbsp butter and 1 Tbsp oil. Add thickly sliced mushrooms and cook 5 min until soft. Stir in onion and cook another 3 minutes. Press in garlic cloves then season with ¼ tsp salt, ¼ tsp pepper and 1 Tbsp fresh thyme. Cook another 2 min, stirring constantly until garlic is fragrant, then transfer mushroom mixture to a plate. Wipe the skillet clean with a wet papertowel.
• Pat dry steaks with a paper towel and season all over with 1 tsp salt and ¼ tsp pepper.
• Place the same pan over medium/high heat and add 2 Tbsp butter and 1 Tbsp oil. When butter is hot and finished foaming, add seasoned steaks to skillet and saute, turning over once with tongs about 3-5 min per side for medium-rare (I cooked 5-6 min per side for medium doneness). If steak is browning too fast, reduce heat to medium. Use tongs to transfer steaks to the plate with mushrooms.
• Add ½ cup Merlot and boil until reduced by half (3 min), scraping the bottom with a spatula to deglaze the pan. Add 1½ cups broth and boil until about ⅔ cup liquid remains (5-6 min). Add ½ cup cream and boil until sauce thickens slighly (2 min). Return mushrooms and steak to the pan and heat until warmed through (1 - 2 min). Season sauce to taste with more salt & pepper if desired (I added about ¼ tsp more salt).