Filet Mignon With Cabernet Cremini Sauce
- 2 whole (8 Oz. Size, 2" Thick) Filet Mignon Steaks
- 2 pinches Kosher Salt
- 2 pinches Fresh Ground Black Pepper
- 8 whole Cremini Mushrooms
- 2 cloves Garlic
- 1 whole Shallot
- 4 teaspoons Extra Virgin Oilve Oil, Divided
- 1 cup Cabernet
- 2 sprigs Fresh Thyme
- 2 Tablespoons Veal Demi Glace
- 1 Tablespoon Butter
- Salt And Pepper, to taste
- 1.
- Set the filets on the counter at room temperature for 10 to 15 minutes prior to cooking.
- Sprinkle both sides liberally with salt and pepper.
- 2.
- While the filets are shaking off the chill, so to speak, slice the cremini mushrooms 1/4 thick and set aside to use in the sauce.
- 3.
- Peel and finely dice the garlic and shallot and set aside to use in the sauce.
- 4.
- In a pan over medium/medium-high heat, heat 1 tablespoon (3 teaspoons) of olive oil.
- It is important for a good crust and even cooking time for the pan to be hot before adding the filets.
- Add the filets and cook for 5 minutes a side and an additional minute each 2 side.
- If your pan begins to smoke drastically, turn the burner to medium.
- This will give you a medium-rare filet.
- Adjust time accordingly to your desired doneness.
- For well done, stick the filets in a 400 degrees oven for 10 additional minutes.
- Once finished, remove the filets mignons to a plate and loosely cover (tent) with foil.
- 5.
- In the same pan that the filets were cooked, add the remaining 1 teaspoon of olive oil, cremini mushrooms, garlic, and shallots.
- Saute over medium heat for 2 minutes.
- 6.
- Next, add the wine and, using a wooden spoon, stir and scrape any browned bits of filet mignon off of the bottom of the pan.
- Add the thyme sprigs and bring to a simmer over medium-high heat.
- Simmer for 5 to 8 minutes until the wine has reduced a little.
- 7.
- Add the veal demi glace and butter and stir to incorporate.
- Simmer for an additional minute.
- At this point your sauce should be thickened with a nice gloss to it.
- Taste and add salt and pepper if needed.
- 8.
- To plate, place the filet mignons on plates and generously spoon the Cabernet cremini sauce over.
- Notes: If another cut of steak is used, adjust the cooking time according to the thickness of the cut.
- A dry, not sweet, red wine can be substituted.
filet, salt, ground black pepper, cremini mushrooms, garlic, shallot, cabernet, thyme, glace, butter, salt
Taken from tastykitchen.com/recipes/main-courses/filet-mignon-with-cabernet-cremini-sauce/ (may not work)