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Filet Mignon with Mushroom-Cabernet Gravy

Filet Mignon with Mushroom-Cabernet Gravy

Cost $25, save $20

Source: Recommended by CookPal

  • 25 Min
  • 4 Servings
  • $25

INGREDIENTS

  • Main Ingredients

    • 🥩 2 (8 ounce; 1 inch thick) filet mignon steaks

  • Seasonings

    • 🧂 ½ teaspoon sea salt
    • ¼ teaspoon ground black pepper

  • For the Sauce

    • 1 tablespoon olive oil
    • 🧈 1 tablespoon butter
    • 🍄 12 ounces sliced fresh white mushrooms
    • 🧅 1 large shallot, chopped
    • 🍷 1 cup Cabernet Sauvignon or other dry red wine
    • ½ cup beef broth
    • 1 ½ teaspoons chopped fresh thyme
    • 💧 2 tablespoons water
    • 🌽 1 teaspoon cornstarch

STEPS

1

Heat oil in a large nonstick skillet over medium-high heat. Season filets with salt and black pepper; sear until well-browned, about 2 minutes per side. Transfer steaks to a platter, tent with aluminum foil, and keep warm.

2

Reduce the heat to medium; add butter to the skillet until melted. Add mushrooms and shallot; cook and stir occasionally, until mushrooms begin to release their liquid and shallot is soft, about 5 minutes.

3

Add wine, beef broth, and thyme; simmer until sauce begins to reduce, 6 to 10 minutes. Return steaks to the skillet; simmer until steaks are medium-rare, 2 to 4 minutes per side. An instant-read thermometer inserted into centers should read 130 degrees F (54 degrees C). Transfer steaks to serving plates.

4

Whisk water and cornstarch together in a small bowl until it forms a smooth paste; stir into sauce until thickened, about 30 seconds. Top servings with mushroom-wine sauce.

NUTRIENTS

Per 1 serving

🔥

332

Calories

  • 20
    Protein
  • 8
    Carbs
  • 20
    Fats

💡 To achieve the perfect medium-rare doneness, use a meat thermometer.Choose a good-quality Cabernet Sauvignon for the sauce to enhance the dish's flavors.Let the steaks rest under foil for maximum juiciness.