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Filet Mignon With Mushroom Sauce
Bring the steakhouse vibes home with this date-night recipe for two. The steaks come out medium, but add more or less time to make them perfect!
Ingredients
- 8 oz. (225 g) mushrooms, sliced
- 1 tbsp (15 mL) oil, divided
- 1 tbsp (15 mL) Garlic & Herb Rub, divided
- 2 filet mignon steaks (about 8 oz./225 g each and 2"/5 cm thick), patted dry
- ¼ tsp (1 mL) each salt and pepper
- 1 tbsp (15 mL) butter
- 1 shallot, finely diced
- 1 cup (250 mL) beef broth
- 1 cup (250 mL) red wine
- ¼ cup (60 mL) heavy cream
- Optional: Polenta or mashed potatoes
Directions
- Preheat the oven to 400°F (205°C). Toss the mushrooms with half of the oil and 1 tsp (5 mL) of the rub. Spread the mushrooms in an even layer on a sheet pan and place them in the oven to roast for 10 minutes.
- Heat the remaining oil in a large skillet over high heat for 2–3 minutes, or until shimmering. Season the steaks with 1 tsp (5 mL) of the rub and the salt and pepper.
- Sear the steaks in the pan for 2–3 minutes per side. Transfer to the sheet pan with the mushrooms and continue roasting in the oven for 10 more minutes, or until the desired doneness is reached.
- Turn the skillet to medium-low and add the butter. Add the shallot to the pan and cook for 1 minute, or until fragrant.
- Pour the wine and broth into the pan and turn the heat to high. Add the remaining rub and let the mixture boil until it reduces to about a ½ cup (125 mL) of liquid, about 15 minutes. Add the cream to the pan and simmer for 2–3 more minutes, or until the sauce is a syrupy consistency.
- Remove the sheet pan from the oven and transfer the steaks to a cutting board to rest for about 5 minutes.
- Add the mushrooms to the sauce and stir to combine. Serve the steak with polenta or mashed potatoes and spoon the sauce on top.
Yield:
- 2 servings
Nutrients per serving:
U.S. nutrients per serving: Calories 810, Total Fat 43 g, Saturated Fat 19 g, Cholesterol 260 mg, Sodium 1,790 mg, Carbohydrate 12 g, Fiber 2 g, Sugars 3 g (includes 0 g added sugar), Protein 74 g
Cook's Tips:
Pat your steaks dry before cooking to help them brown evenly.
When searing the steak, make sure to leave it alone! This is how it develops the nice crust.
