Filet Mignon with Cabernet-Mushroom Gravy

Name: Filet Mignon with Cabernet-Mushroom Gravy
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4 servings
Cuisine: French, American
Ingredients: 0.5 cup Beef Broth; 0.25 tsp Black Pepper; 1 tbsp Butter; 1 tsp Cornstarch; 1.5 tsp Fresh Thyme; 12 oz Mushrooms; 1 tbsp Olive Oil; 1 cup Red Wine; 0.5 tsp Sea Salt; 1 whole Shallot; 2 oz Steak; 2 tbsp Water

Side Dish 🥗Dinner 🍽️Lunch 🥪 French 🇫🇷American Low-Carb Heart-Healthy ❤️Gluten-Free Carnivore 🥩Comfort-Food

Filet Mignon with Cabernet-Mushroom Gravy pairs tender, buttery steaks with a lush sauce of sautéed mushrooms, shallot, thyme, and red wine. The gravy is velvety with deep, wine-forward notes that complement the mild richness of the beef. Serve this elegant dish for a romantic dinner or a special-occasion meal when you want refined flavors with a classic steakhouse feel.

Prep15 mins
Cook25 mins
Serves4
DifficultyMedium

1

Heat the oil in a large nonstick skillet over medium-high heat. Season the filets with salt and black pepper; sear them until well browned, about 2 minutes on each side. Move the steaks to a platter, cover loosely with aluminum foil, and keep them warm.
2

Lower the heat to medium; add the butter to the skillet and let it melt. Add the mushrooms and the shallot; cook, stirring occasionally, until the mushrooms start to release their liquid and the shallot is soft, about 5 minutes.
3

Add the wine, beef broth, and thyme; simmer until the sauce starts to reduce, 6 to 10 minutes.
4

Return the steaks to the skillet; simmer until they are medium-rare, 2 to 4 minutes per side.
5

An instant-read thermometer inserted into the centers should read 130 degrees F (54 degrees C). Transfer the steaks to serving plates.
6

Whisk the water and cornstarch in a small bowl until it forms a smooth paste; stir it into the sauce until thickened, about 30 seconds.
7

Spoon the mushroom-wine sauce over the servings.