Prep Time::15 mins
Cook Time::25 mins
Total Time::40 mins
Servings::4
Yield::2 steaks
Ingredients
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1 tablespoon olive oil
2 (8 ounce) (1 inch thick) filet mignon steaks
½ teaspoon sea salt
¼ teaspoon ground black pepper
1 tablespoon unsalted butter
1 large shallot, chopped
12 ounces sliced fresh white mushrooms
1 cup Cabernet Sauvignon or other dry red wine
½ cup beef broth
1 ½ teaspoons chopped fresh thyme
1 teaspoon cornstarch
2 tablespoons water
Directions
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.
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.
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.
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.