Prep Time: 15 mins | Cook Time: 30 mins | Total Time: 45 mins | Yield: 4 Servings
The sauce alone of this dish is more than enough for me! This Filet Mignon in Mushroom Wine Sauce is what you just might need today! Oh, man, you have got to give this a try if you want to taste perfection. Enjoy!
Ingredients:
4 6 ounces each filet mignon steaks (about 1 ½″ thick)
4 medium garlic cloves minced
½ c heavy whipping cream
16 ounces baby Bella mushrooms thickly sliced
1 tablespoon chopped fresh thyme or 1 teaspoon dry thyme if you must
1 small or ½ medium yellow onion finely diced
4 tablespoons unsalted butter divided
Salt and Pepper to taste
½ c Barefoot Merlot
1 ½ c low sodium beef broth
2 tablespoons olive oil divided
Directions:
Place a large pan on the stove and turn the heat to medium-high.
Add 2 tablespoons of butter and allow it to melt.
Add oil and allow it to become hot.
Add the mushroom slices, then sauté until soft.
Add the onion, then sauté until translucent.
Add the garlic and fresh thyme, then sauté until aromatic. Season with salt and pepper to taste.
Transfer the sauteed ingredients onto a clean plate.
Use paper towels to wipe clean the pan.
Use paper towels again to pat dry the steaks, then season with salt and pepper.
In the same pan, add butter and oil. Allow them to melt and become hot.
Add the steaks and sear each side for 5 minutes or until brown.
Remove the steaks from the pan onto the plate with the mushroom mixture.
In the same pan, add ½ cup of Merlot and allow it to boil for at least 3 minutes. Scrape the bottom to get the browned bits.
Add 1 ½ cups of broth, then allow it to boil for about 5 minutes.
Add ½ cup of cream. Stir and cook until thick.
Put the steaks and mushroom mixture back in the pan. Simmer for another 2 minutes. Season with salt and pepper.
Serve and enjoy!
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