Heat a large, sturdy pan over medium-high heat. Melt 2 tablespoons of butter and 1 tablespoon of oil in the pan.
2
Add thickly sliced mushrooms and cook for 5 minutes until they become soft.
3
Stir in onions and continue cooking for another 3 minutes. Press in garlic cloves, then season with 1/4 teaspoon of salt, 1/4 teaspoon of pepper, and 1 tablespoon of fresh thyme.
4
Cook for an additional 2 minutes, stirring constantly until the garlic becomes fragrant. l.
5
Transfer the mushroom mixture to a plate and wipe the skillet clean with a damp paper towel.
6
Pat dry the steaks with paper towels and season them all over with salt and pepper (approximately 1 teaspoon of salt and 1/4 teaspoon of pepper in total).
7
Return the same pan to medium-high heat and add 2 tablespoons of butter and 1 tablespoon of oil.
8
Once the butter is hot and foaming has subsided, add the seasoned steaks to the skillet.
9
Sauté, turning them over once with tongs, for about 3-5 minutes per side for medium-rare (adjust time based on preferred doneness). If the steak is browning too quickly, reduce the heat to medium.
10
Use tongs to transfer the steaks to the plate with the mushrooms. Keep in mind that thinner steaks will cook faster, while thicker ones may take longer.
11
Add 1/2 cup of Merlot to the pan and boil until it reduces by half (approximately 3 minutes), scraping the bottom with a spatula to deglaze the pan.
12
Pour in 1 1/2 cups of broth and continue boiling until the liquid reduces to about 2/3 cup (approximately 5-6 minutes).
13
Stir in 1/2 cup of cream and simmer until the sauce thickens slightly (about 2 minutes).
14
Return the mushrooms and steak to the pan and heat until warmed through (1-2 minutes).
15
Season the sauce to taste with more salt and pepper if desired (approximately 1/4 teaspoon more salt).
16
Plate the filet mignon and generously spoon mushroom sauce over the top.
17
Serve with asparagus and fluffy mashed potatoes on the side.
Heat a large, sturdy pan over medium-high heat. Melt 2 tablespoons of butter and 1 tablespoon of oil in the pan.
2
Add thickly sliced mushrooms and cook for 5 minutes until they become soft.
3
Stir in onions and continue cooking for another 3 minutes. Press in garlic cloves, then season with 1/4 teaspoon of salt, 1/4 teaspoon of pepper, and 1 tablespoon of fresh thyme.
4
Cook for an additional 2 minutes, stirring constantly until the garlic becomes fragrant. l.
5
Transfer the mushroom mixture to a plate and wipe the skillet clean with a damp paper towel.
6
Pat dry the steaks with paper towels and season them all over with salt and pepper (approximately 1 teaspoon of salt and 1/4 teaspoon of pepper in total).
7
Return the same pan to medium-high heat and add 2 tablespoons of butter and 1 tablespoon of oil.
8
Once the butter is hot and foaming has subsided, add the seasoned steaks to the skillet.
9
Sauté, turning them over once with tongs, for about 3-5 minutes per side for medium-rare (adjust time based on preferred doneness). If the steak is browning too quickly, reduce the heat to medium.
10
Use tongs to transfer the steaks to the plate with the mushrooms. Keep in mind that thinner steaks will cook faster, while thicker ones may take longer.
11
Add 1/2 cup of Merlot to the pan and boil until it reduces by half (approximately 3 minutes), scraping the bottom with a spatula to deglaze the pan.
12
Pour in 1 1/2 cups of broth and continue boiling until the liquid reduces to about 2/3 cup (approximately 5-6 minutes).
13
Stir in 1/2 cup of cream and simmer until the sauce thickens slightly (about 2 minutes).
14
Return the mushrooms and steak to the pan and heat until warmed through (1-2 minutes).
15
Season the sauce to taste with more salt and pepper if desired (approximately 1/4 teaspoon more salt).
16
Plate the filet mignon and generously spoon mushroom sauce over the top.
17
Serve with asparagus and fluffy mashed potatoes on the side.
