Garlic-Butter Filet Mignon Medallions with Thyme-Mushroom Pan Sauce
Tender filet mignon medallions seared hard for a crisp crust, basted in garlic-thyme butter, then cloaked in a silky mushroom-red-wine sauce. Steak-house magic in under 25 minutes.
Ingredients (serves 2) • 2 filet mignon steaks, 6 oz / 170 g each, 1½ in / 4 cm thick • ½ tsp kosher salt · ¼ tsp black pepper • 1 Tbsp neutral oil • 2 Tbsp unsalted butter • 2 garlic cloves, smashed • 2 thyme sprigs
Mushroom pan sauce • 1 cup sliced cremini mushrooms • ¼ cup dry red wine • ¼ cup low-sodium beef stock • 1 tsp Dijon mustard • 1 Tbsp cold butter (to finish) • Salt & pepper to taste • Chopped parsley, for garnish
Instructions 1. Prep steaks Pat the filets dry; season all over with salt and pepper. 2. Sear Heat oil in a heavy skillet until shimmering. Sear steaks 3 min per side for a deep crust. Add butter, garlic, and thyme; baste 1 min. Transfer steaks to a warm plate (for medium-rare, target 125 °F / 52 °C; they’ll rest to 130 °F / 54 °C). 3. Sauce In the same pan add mushrooms; cook 2 min. Deglaze with red wine, scraping browned bits. Reduce by half, then stir in stock and Dijon; simmer 1 min. Whisk in cold butter for a glossy finish; season. 4. Serve Return steaks to the sauce for 30 s, spoon mushrooms over top, shower with parsley, and plate immediately.
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