Filet Mignon with Sautéed Mushrooms and Red Wine Reduction Sauce

Serving: This dish pairs wonderfully with mashed potatoes, roasted vegetables, or a light salad.
Storage: Store leftover steak and sauce in an airtight container in the fridge for up to 3 days. Reheat gently to preserve the tender texture of the steak.
Variations
Different Mushrooms: Swap out cremini or button mushrooms for portobello or shiitake for a more robust flavor.
Add Garlic: Sauté some minced garlic along with the mushrooms for an added depth of flavor.
FAQ
Q: Can I use a different type of wine?
A: Yes, you can use any dry red wine, such as Merlot or Pinot Noir, but avoid sweet wines to keep the sauce savory.

Q: Can I make this ahead of time?
A: The steak is best cooked fresh, but the mushroom sauce and caramelized onions can be made in advance and reheated before serving.

This Filet Mignon with Sautéed Mushrooms and Red Wine Reduction Sauce is a luxurious meal that brings out the best in tender beef, earthy mushrooms, and a rich sauce—perfect for any special occasion!