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Gourmet Filet Mignon with Rich Mushroom Bordelaise

Ingredients

For the Filet Mignon:

4 (6-8 ounce) filet mignon steaks
Salt (preferably kosher or sea salt)
Freshly ground black pepper
2 tablespoons olive oil or vegetable oil
2 tablespoons unsalted butter
2-3 sprigs of fresh thyme (optional)
2-3 cloves garlic, smashed (optional)
For the Mushroom Bordelaise Sauce:

2 tablespoons unsalted butter
1 tablespoon olive oil
1 shallot, finely chopped
2 cloves garlic, minced
8 ounces mushrooms (e.g., cremini, shiitake, or a mix), sliced
1 cup red wine (preferably a Bordeaux or any good quality dry red wine)
1 cup beef stock or demi-glace
2 teaspoons fresh thyme leaves (or 1/2 teaspoon dried thyme)
1 bay leaf
2 tablespoons heavy cream (optional, for a richer sauce)
Salt and freshly ground black pepper, to taste
Fresh parsley, chopped (for garnish)

Instructions

Prepare the Filet Mignon:

1️⃣ Season the Steaks:
Pat the filet mignon steaks dry with paper towels. Generously season both sides with salt and freshly ground black pepper.

2️⃣ Sear the Steaks:
Heat the olive oil in a large skillet over medium-high heat. Once hot, add the steaks and sear for about 3-4 minutes on each side for medium-rare, or to your desired doneness.

3️⃣ Add Flavor:
In the last minute of cooking, add the unsalted butter, thyme sprigs, and smashed garlic to the skillet. Baste the steaks with the melted butter for added flavor. Remove the steaks from the skillet and let them rest while you prepare the sauce.

Prepare the Mushroom Bordelaise Sauce:

4️⃣ Sauté Aromatics:
In the same skillet, add 2 tablespoons of unsalted butter and 1 tablespoon of olive oil. Add the finely chopped shallot and cook until softened, about 2-3 minutes.

5️⃣ Add Garlic and Mushrooms:
Stir in the minced garlic and sliced mushrooms. Cook until the mushrooms are browned and tender, about 5-7 minutes.

6️⃣ Deglaze with Wine:
Pour in the red wine, scraping up any brown bits from the bottom of the skillet. Bring to a boil and reduce by half, about 5-10 minutes.

7️⃣ Add Stock and Seasoning:
Add the beef stock, thyme leaves, and bay leaf. Simmer for about 10-15 minutes until slightly thickened. If using, stir in the heavy cream and cook for another minute. Season with salt and freshly ground black pepper to taste. Remove the bay leaf.

Serve:

8️⃣ Plate the Filet Mignon:
Serve the filet mignon on plates and spoon the rich mushroom bordelaise sauce over the top.

9️⃣ Garnish:
Garnish with freshly chopped parsley for a burst of color and flavor.

Enjoy this elegant dish, perfect for special occasions! 🌟

  • Author: Nadia