- 1 – 8oz filet mignon per person
- Kosher salt
- Freshly ground black pepper
- 1 tbsp unsalted butter
Remove the filet from the refrigerator two hours before cooking. Preheat the oven to 400 degrees. After the meat has come to room temperature, cover both sides, as well as the surround of the filet in the salt and pepper. Meanwhile, heat a cast iron pan in the oven for 15 minutes. Over medium high heat, place the filet in the middle of the pan and cook for three minutes.
Turn the filet over and cook for another three minutes. Flip the steak again and place the butter on top of the steak. Place in the oven for an additional three minutes. Remove from oven and place on a platter or plate to stop the cooking process. Pour the juices from the pan on top of the filet. Leave undisturbed for 10 minutes.
- 1 tbsp olive oil
- 12 oz baby bella mushrooms, thickly sliced
- ½ medium yellow onion, finely diced
- 4 medium garlic cloves, minced
- 1 tbsp chopped fresh thyme
- ½ cup red wine
- ½ cup half and half
- Salt and pepper to taste
Place a large heavy-bottomed pan over medium/high heat and melt in 2 Tbsp butter and 1 Tbsp oil. Add thickly sliced mushrooms and cook 5 min until soft. Stir in onion and cook another 3 minutes. Press in garlic cloves then season with ¼ tsp salt, ¼ tsp pepper and 1 Tbsp fresh thyme. Cook another 2 min, stirring constantly until garlic is fragrant, then transfer mushroom mixture to a plate.
Add ½ cup Merlot and boil until reduced by half (3 min), scraping the bottom with a spatula to deglaze the pan. Add 1½ cups broth and boil until about ⅔ cup liquid remains (5-6 min). Add ½ cup cream and boil until sauce thickens slightly (2 min). Return mushrooms to the pan and heat until warmed through (1 – 2 min). Season sauce to taste with more salt & pepper if desired.