Recipe Background
This dish transforms special nights, thanks to a rich Merlot sauce.
The first meal I prepared in my new apartment in Manhattan taught me that you can't underestimate the soothing power of a perfectly seared filet mignon. Moving into a bustling city was daunting. On a whim, I decided that cooking a fancy meal would be the perfect remedy for the chaos of moving boxes and endless unpacking. Filet mignon was just the right mix of daring and delight I needed.
Selecting the ingredients was like reacquainting myself with an old friend. There is always a bundle of fresh thyme in my kitchen; its fragrance instantly transports me to calmer times. As the steaks sizzled in the olive oil and butter mixture, I felt a sense of triumph. It's crucial to let the butter finish foaming before adding the steaks for that impeccable sear, capturing the flavors while keeping the inside tender. A splash of Merlot reduced with the browned bits from the pan became an indulgent sauce, enriched with cream for a silky finish. These small steps elevated the dish and filled my new home with an aroma that felt both nostalgic and new.
Gathered around my small but welcoming table, I realized that this meal was more than just food. It was the new beginning I had hoped for, solidifying the start of my adventures in the city, all thanks to a day spent with mushrooms, garlic, and a yearning for something bigger than unpacking. Enjoying the richness with every bite, I knew that this meal would be a cherished memory. Seize the chance to drizzle extra thyme sprigs over the finished dish for a touch of visual flair that impresses both sense and soul.
Ingredients
- 4 tablespoons unsalted butter divided
- 2 tablespoons olive oil divided
- 1 (16-ounce) package baby bella mushrooms thickly sliced
- 1 small onion finely diced
- 4 cloves garlic minced
- 1 tablespoon fresh thyme minced, plus more, to taste, whole sprigs, for garnish
- 1 1/4 teaspoons sea salt divided, plus more, to taste
- 1/2 teaspoon black pepper divided, plus more, to taste
- 4 (6-8-ounce) filet mignon steaks about 1 1/2-inch-thick
- 1/2 cup merlot wine
- 1 1/2 cups beef broth
- 1/2 cup whipping cream
Directions
- In a large, heavy-bottomed pan over medium-high heat, add 2 tablespoons of the butter and 1 tablespoon of the oil and cook until the butter has melted.
- Add the mushrooms to the butter mixture and cook, while stirring, until the mushrooms have released their liquids, most of the released liquids have evaporated, and the mushrooms are softened, about 6 minutes.
- Add the onions to the mushroom mixture and cook, while stirring often, until they begin to soften, about 3 minutes.
- Add the garlic, 1 tablespoon of the minced thyme, 1/4 teaspoon of the salt, and 1/4 teaspoon of the black pepper to the mushroom mixture and cook, while stirring constantly, until the garlic is fragrant, about 2 minutes.
- Transfer the mushroom mixture to a large plate and wipe the pan clean with a wet paper towel.
- Season the steaks with 1 teaspoon of the remaining salt and 1/4 teaspoon of the remaining black pepper.
- In the clean pan over medium-high heat, add the remaining butter and the remaining olive oil and cook until the butter has melted and has finished foaming.
- Add the steaks to the butter mixture and sear them, while flipping them once, until they reach an internal temperature of 135 degrees F for a medium-rare doneness, about 3-4 minutes per side. For a medium doneness, cook the steaks for about 5-6 minutes per side.
- Transfer the steaks to the plate with the mushroom mixture.
- In the same pan over medium-high heat, add the wine and cook, while scraping the bottom of the pan to release the browned bits, until it is reduced by about half, about 3 minutes.
- Add the beef broth to the reduced wine and stir to combine.
- Bring the wine mixture to a boil and cook until only 2/3 of the liquid remains in the pan, about 5-7 minutes.
- Add the whipping cream to the wine mixture and cook until it is slightly thickened into a sauce, about 2 minutes.
- Season the sauce with the extra salt and the extra black pepper.
- Add the steaks and the mushroom mixture to the pan with the sauce and spoon the sauce over the steaks.
- Serve garnished with the extra thyme.
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