Filet Mignon with Mushroom-Cabernet Gravy

I love pan-searing because it gives the filet mignon steaks that beautiful color and crust on the outside and leaves them so tender inside! And because of the influence of my husband’s French grandmother, I love to cook anything with wine! The Cabernet and mushrooms, along with fresh thyme, make this absolutely delicious! Try this: you’ll love it!

Step: 1

Heat olive oil in a large nonstick skillet over medium-high heat. Sprinkle the filets with salt and pepper, gently place them into the hot skillet, and sear until well-browned on each side, about 2 minutes per side. Remove the steaks to a platter, tent with aluminum foil, and keep warm.

Step: 2

Turn the heat down to medium, and melt the butter. Cook and stir the shallot and mushrooms in the butter until the mushrooms begin to give off their liquid and the shallots are translucent, about 5 minutes. Stir in the wine, beef broth, and thyme, and simmer the sauce until it begins to reduce, 6 to 10 minutes. Return the steaks to the sauce, and simmer briefly until they start to become firm and are reddish-pink and juicy in the center, about 2 to 4 minutes per side (for medium-rare.) An instant-read thermometer inserted into the center should read 130 degrees F (54 degrees C). Remove the steaks to serving dishes.

Step: 3

In a small bowl, stir the cornstarch and water until it forms a smooth paste. Stir the cornstarch mixture into the pan sauce, and cook and stir until thickened, about 30 seconds. Top each serving with mushroom-wine sauce to serve.

Per Serving: 332 calories; protein 20.2g; carbohydrates 7.6g; fat 20.1g; cholesterol 64.6mg; sodium 386.9mg.

Prepare your meal in advance can be best to feel enjoyable that you do it with your likely music in the yard , a soothing beverage of your pick or even a partner. It is thoughtful to write every step required to create the food , which may include everything from your tools and utensils to your ingredients . Be sure to checkdown the ingredients in the process of it , so as not to forget one . A handwritten list is typically best.

Having the right cooking tools is just as important as having the right dishes menu . This includes everything from pots, pans, bowls and utensils to those essential items that are sometimes to forget, like as parchment paper and foil. goods like crunch bottles for make sure to the perfect drizzle or decoration to your dish and long tweezers to arrange smaller and thinner dish are a likely for any home chef.