Prep Time: 15 mins | Cook Time: 30 mins | Total Time: 45 mins | Yield: 4 Servings
This Filet Mignon in Mushroom Wine Sauce is going to satisfy all your cravings today! The savory sauce of this dish is just too perfect! This recipe will only take you less than an hour to prepare and cook. A must-try indeed!
Ingredients:
1 tablespoon chopped fresh thyme, or 1 teaspoon dry thyme if you must
4 medium garlic cloves, minced
1 small or 1/2 medium yellow onion, finely diced
4 tablespoons unsalted butter, divided
1 1/2 c low-sodium beef broth
1/2 c heavy whipping cream
1/2 c Barefoot Merlot
Salt and Pepper to taste
16 ounces baby Bella mushrooms, thickly sliced
2 tablespoons olive oil, divided
4 6 ounces each filet mignon steaks (about 1 1/2-inch-thick)
Directions:
Put a large pan on the stove and turn the heat to medium-high. Add 2 tbsp of oil and 1 tbsp of oil, then allow them to become hot.
Add the mushroom slices into the hot skillet, then sauté for about 5 minutes or until soft.
Add the onion, then sauté for a few more minutes until translucent.
Add the garlic cloves, then sauté for about a minute or until aromatic. Stir in salt, thyme, and pepper. Transfer the veggies onto a clean plate.
Use paper towels to pat dry the steaks, then sprinkle salt and pepper on top. Rub each until fully coated.
In the empty pan, add 2 tbsp of butter and 1 tbsp of oil. Allow them to become hot.
Add the steaks, then cook each side for a few minutes until cooked to your preference. Transfer the steaks to the plate with the veggies.
In the same pan, add ½ cup of Merlot. Deglaze it by scraping the bottom to get the browned bits. Simmer everything for about 3 minutes or until it reduces to half.
Add ½ up of cream, then stir until well blended. Simmer everything for about additional 2 minutes.
Taste, then add salt and pepper if needed.
Serve right away. Enjoy!
Ingredients
- 1 tablespoon chopped fresh thyme, or 1 teaspoon dry thyme if you must
- 4 medium garlic cloves, minced
- 1 small or 1/2 medium yellow onion, finely diced
- 4 tablespoons unsalted butter, divided
- 1 1/2 c low-sodium beef broth
- 1/2 c heavy whipping cream
- 1/2 c Barefoot Merlot
- Salt and Pepper to taste
- 16 ounces baby Bella mushrooms, thickly sliced
- 2 tablespoons olive oil, divided
- 4 6 ounces each filet mignon steaks (about 1 1/2-inch-thick)
Instructions
Put a large pan on the stove and turn the heat to medium-high. Add 2 tbsp of oil and 1 tbsp of oil, then allow them to become hot.
Add the mushroom slices into the hot skillet, then sauté for about 5 minutes or until soft.
Add the onion, then sauté for a few more minutes until translucent.
Add the garlic cloves, then sauté for about a minute or until aromatic. Stir in salt, thyme, and pepper. Transfer the veggies onto a clean plate.
Use paper towels to pat dry the steaks, then sprinkle salt and pepper on top. Rub each until fully coated.
In the empty pan, add 2 tbsp of butter and 1 tbsp of oil. Allow them to become hot.
Add the steaks, then cook each side for a few minutes until cooked to your preference. Transfer the steaks to the plate with the veggies.
In the same pan, add ½ cup of Merlot. Deglaze it by scraping the bottom to get the browned bits. Simmer everything for about 3 minutes or until it reduces to half.
Add ½ up of cream, then stir until well blended. Simmer everything for about additional 2 minutes.
Taste, then add salt and pepper if needed.
Serve right away. Enjoy!
