Decadent Filet Mignon in Mushroom Wine Sauce – A Perfect Steak Dinner

Pat the filet mignon steaks dry with a paper towel and season generously with salt and pepper on both sides.
In a large skillet, heat 2 tablespoons of olive oil over medium-high heat. Once the oil is hot, add the steaks and sear each side for about 3-4 minutes, or until a deep, golden crust forms. The steaks should be cooked to your desired level of doneness (for medium-rare, cook to an internal temperature of 130°F/54°C).
Once seared, transfer the steaks to a plate and cover loosely with aluminum foil to rest.
Make the Mushroom Wine Sauce:

In the same skillet, add the sliced mushrooms and cook over medium heat until they release their juices and become golden brown, about 5-7 minutes.
Add the minced garlic and cook for another 1-2 minutes until fragrant.
Pour in the red wine, scraping up any browned bits from the bottom of the skillet. Let the wine reduce by half, which will take about 4-5 minutes.
Add the beef broth, balsamic vinegar (if using), and thyme leaves. Stir and simmer the sauce for another 3-4 minutes until it thickens slightly.
Remove the skillet from heat and whisk in the butter until the sauce is smooth and glossy. Season with salt and pepper to taste.
Combine and Serve:

Plate the filet mignon steaks and spoon the mushroom wine sauce generously over the top. Garnish with fresh thyme sprigs or finely chopped parsley for an extra touch of color and flavor.
Serving and Storage Tips: