Filet Mignon with Mushroom Sauce

 

Ingredients

• ▢2 beef tenderloin/filet mignon steaks
• ▢8 ounces baby bella mushrooms
• ▢1 cup beef broth
• ▢½ cup shallots, sliced
• ▢½ cup white wine, I use Pinot Grigio
• ▢¼ cup heavy cream
• ▢3 cloves garlic, minced
• ▢2 tablespoons butter
• ▢2 tablespoons olive oil
• ▢½ teaspoon salt
• ▢¼ teaspoon ground black pepper

Instructions

• Preheat oven to 400°F.
• Add half the olive oil and butter in a cast iron skillet, then add in the steaks, salt and pepper.
• Sear for 2-3 minutes on each side, then place the skillet in the oven.
• Cook for 5-8 minutes or until they reach your desired temperature when checked with a meat thermometer (see temperature/levels of doneness chart in the post). Mine took 7 minutes for a perfect medium rare.
• Place the skillet back on the stovetop and remove the steaks. Set them aside and tent with aluminum foil.
• Add in the remaining butter and olive oil, along with the mushrooms.
• Sauté for a few minutes, until they have some good color, then remove them and add in the shallots.
• Sauté the shallots for a few minutes, then add in garlic for about 15 seconds.
• Pour in the white wine and deglaze the pan, scraping up the bits of flavor. Allow the wine to reduce by half.
• Pour in the beef broth and heavy cream, then simmer for a few minutes until the sauce thickens.
• Add the mushrooms back in and continue cooking for another minute.
• Add the steaks back in, just until heated through then serve with the mushroom sauce drizzled over the tops.