Garlic-Butter Filet Mignon with Thyme Mushroom Magic
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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Garlic-Butter Filet Mignon with Thyme Mushroom Magic
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.
⸻
Crave luxe steaks like this?
Comment STEAK to get the Steak Lover’s eBook with 479 sizzling recipes for just $3.90 USD.
Or comment 100 to unlock 100 themed eBooks loaded with 80 000+ recipes — all for $5 USD.
#filetmignon #garlicbuttersteak #mushroomsauce #cooklikeapro #100ebooks #castironcooking #weeknightgourmet
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