Gourmet Filet Mignon with Rich Mushroom Bordelaise

Ingredients:

For the Filet Mignon:

4 (6 oz) filet mignon steaks 

Salt and freshly ground black pepper 

2 tablespoons olive oil 

2 tablespoons unsalted butter 

2 garlic cloves, smashed 

Fresh thyme sprigs 

For the Mushroom Bordelaise Sauce:

1 tablespoon olive oil 

1 tablespoon unsalted butter 

1 shallot, finely chopped 

2 cups mixed mushrooms, sliced 

1/2 cup red wine 

1 cup beef broth 

1 teaspoon fresh thyme leaves 

Salt and freshly ground black pepper to taste 

Instructions:

Prepare the Filet Mignon 

Season the filet mignon steaks generously with salt and black pepper on both sides.

Heat a large skillet over medium-high heat. Add the olive oil and let it get hot. Add the steaks and sear for 3-4 minutes per side for medium-rare (or adjust cooking time to your preference).

Add the butter, smashed garlic, and thyme to the skillet. Once the butter has melted, tilt the skillet and spoon the butter over the steaks to baste them. Cook for 1 more minute, then remove the steaks and let them rest, tented with foil.

Make the Mushroom Bordelaise Sauce 

In the same skillet, add the olive oil and butter. Add the chopped shallot and sauté until translucent.

Add the mushrooms and cook until softened and slightly browned. Season with salt and pepper.

Pour in the red wine and let it simmer until reduced by half, about 3-4 minutes. Add the beef broth and thyme leaves, and simmer until the sauce is thickened.

Serve 

Place the filet mignon on a serving plate and spoon the rich mushroom bordelaise sauce over the top.

Garnish with fresh thyme if desired and serve hot.

Tips:

For added depth, try using a mix of mushrooms like cremini, shiitake, and oyster. 

Serve alongside creamy mashed potatoes or roasted vegetables for a complete gourmet experience.