Filet Mignon with Sautéed Mushrooms and Red Wine Reduction Sauce

Season the filet mignon steaks generously with salt and pepper. Let them sit at room temperature for 10-15 minutes before cooking to ensure even cooking.

2. Sear the Steaks
Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Once hot, add the steaks and sear them for 3-4 minutes on each side for medium-rare, or longer if you prefer them more well-done. Once cooked to your desired doneness, remove the steaks from the skillet and set them aside to rest.

3. Sauté the Mushrooms
In the same skillet, add the remaining olive oil and butter. Once melted, add the sliced mushrooms and cook, stirring occasionally, until they are golden brown and tender, about 5-7 minutes.

4. Make the Red Wine Reduction Sauce
Add the red wine to the skillet with the mushrooms, scraping up any browned bits from the bottom of the pan. Bring to a simmer and cook for 4-5 minutes, reducing the wine by half.
Add the beef broth and thyme, and continue to simmer for another 5 minutes, allowing the sauce to thicken slightly. Taste and adjust seasoning with salt and pepper as needed.

5. Caramelize the Pearl Onions
In a separate pan, melt a small bit of butter and sauté the pearl onions over medium heat until they are golden and caramelized, about 8-10 minutes. Set them aside.

6. Assemble and Serve
Plate the steaks and spoon the sautéed mushrooms and red wine sauce over the top. Arrange the caramelized pearl onions around the steak. Garnish with fresh parsley for a beautiful presentation.

Serving and Storage Tips