Filet Mignon with Mushroom-Cabernet Gravy

Pan-searing filet mignon creates a caramelized crust while keeping the inside tender. A silky pan sauce with mushrooms and thyme enhances every bite.

• 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. Sprinkle filets with salt and pepper. Sear until well-browned, about 2 minutes per side. Remove steaks to a platter, tent with aluminum foil, and keep warm.

Step 2

Reduce the heat to medium and add butter to the pan. When butter melts, add shallots and mushrooms. Cook, stirring occasionally, until shallots are soft and mushrooms begin to release their liquid, 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 briefly until they are medium rare, about 2 to 4 minutes per side. An instant-read thermometer inserted into center of meat should read 130 degrees F (54 degrees C). Transfer steaks to serving dishes.

Step 4

Stir cornstarch and water together in a small bowl until it forms a smooth paste. Stir cornstarch mixture into pan sauce, and stir until thickened, about 30 seconds. Top each serving with mushroom-wine sauce to serve.