Fine Dining at Home

A perfectly cooked filet mignon is the ultimate indulgence. This recipe delivers a steakhouse-quality filet with a rich, earthy mushroom wine sauce that elevates every bite. The key is starting with a screaming hot cast iron pan and finishing in the oven for even cooking.

Ingredients

• 4 filet mignon steaks (8 oz each, 2 inches thick)
• 2 tablespoons olive oil
• 3 tablespoons butter, divided
• Salt and pepper
• 8 oz cremini mushrooms, sliced
• 2 shallots, minced
• 3 cloves garlic, minced
• 1/2 cup red wine
• 1 cup beef broth
• 2 tablespoons heavy cream
• 1 teaspoon fresh thyme leaves
• Fresh chives for garnish

Instructions

Step 1: Sear

Season filets generously with salt and pepper. Heat cast iron skillet over high heat. Add oil. Sear steaks 3 minutes per side. Add 1 tablespoon butter, baste steaks. Transfer to 400°F oven for 6-8 minutes (130°F for medium-rare). Rest 8 minutes.

Step 2: Mushroom Sauce

In the same skillet, add remaining butter. Sauté mushrooms 5 minutes until golden. Add shallots and garlic, cook 2 minutes. Deglaze with red wine, reduce by half. Add beef broth and thyme, simmer 5 minutes. Stir in cream.

Step 3: Serve

Plate filets, spoon mushroom sauce over top. Garnish with fresh chives. Serve with roasted asparagus and truffle mashed potatoes.

Nutrition Facts (Per Serving)