Restaurant-Quality Filet Mignon in Mushroom Sauce #shorts

By Natasha's Kitchen · 40 min

Ingredients

Instructions

1. Melt 2 tablespoons of butter with 1 tablespoon of oil in a large heavy pan over medium-high heat. Add the sliced mushrooms and cook for 6 minutes until softened and most of the liquid has gone. Add the diced onion and cook for 3 minutes, stirring often.
2. Add the minced garlic, 1 tablespoon of thyme, 1/4 teaspoon of salt and 1/8 teaspoon of black pepper. Stir constantly for 2 minutes until fragrant. Move the mushrooms to a large plate and wipe the pan clean with a damp paper towel.
3. Season the steaks all over with 1 teaspoon of salt and 1/4 teaspoon of black pepper. Return the pan to medium-high heat with 2 tablespoons of butter and 1 tablespoon of oil. When the butter is hot and has stopped foaming, add the steaks and sear 3-5 minutes per side for medium-rare (5-6 minutes for medium), turning once. Move the steaks to the plate with the mushrooms when they reach the doneness
4. In the same pan over medium-high heat, add 1/2 cup of red wine and boil until reduced by half (about 3 minutes), scraping the bottom. Add 1 1/2 cups of beef broth and boil until 2/3 cup of liquid remains (5-7 minutes). Stir in 1/2 cup of cream and boil for 2 minutes until slightly thickened. Season the sauce to taste.
5. Return the steaks and mushrooms to the pan, spooning sauce over the steaks. When the steaks are just heated through, take the pan off the heat and serve.

Summarized from Natasha's Kitchen's video. Watch it for the details.

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