Filet Mignon with Sautéed Mushrooms & Red Wine Reduction

Instructions

1. Cook the Filet Mignon

1. Preheat oven to 400°F (200°C).
2. Season steaks generously with salt and pepper.
3. Sear: Heat olive oil in an oven-safe skillet (cast iron preferred) over medium-high heat. Once shimmering, add steaks. Sear undisturbed for 3–4 minutes per side until a deep crust forms.
4. Add aromatics: In the last minute of searing, add butter, smashed garlic, and herbs. Baste the steaks with the foaming butter.
5. Roast: Transfer skillet to the oven. Cook for 5–8 minutes for medium-rare (internal temp: 130–135°F).
6. Rest: Remove steaks to a plate, tent loosely with foil, and rest for 5–10 minutes.

2. Sauté the Mushrooms

1. In the same skillet (drain excess fat if needed), melt butter over medium heat.
2. Add mushrooms and cook undisturbed for 4–5 minutes until caramelized. Stir occasionally until tender (5–7 minutes total).
3. Add minced garlic, cook 1 minute until fragrant. Season with salt, pepper, and parsley. Set aside.

3. Red Wine Reduction

1. Reduce wine: In a saucepan, simmer red wine over medium heat until reduced by half (~5 minutes).
2. Add broth: Stir in beef broth and thyme. Simmer 3–4 minutes until slightly thickened.
3. Finish: Remove from heat. Whisk in cold butter until glossy. Season to taste.

4. Serve

• Plate the filet mignon, top with mushrooms, and drizzle with red wine reduction.
• Garnish with parsley and a thyme sprig.