Season the filet mignon steaks generously with salt and black pepper on both sides. Let them sit at room temperature for about 15 minutes before cooking.
Sear the Filet Mignon:
Heat olive oil in a large skillet over medium-high heat.
Once hot, add the steaks to the skillet and sear for about 3-4 minutes per side for medium-rare, or longer if desired for a different doneness.
In the last minute of cooking, add unsalted butter to the pan and spoon the melted butter over the steaks to enhance the flavor. Remove the steaks from the pan and let them rest while you prepare the mushrooms and sauce.
Sauté the Mushrooms:
In the same skillet, add unsalted butter and let it melt over medium heat.
Add the sliced mushrooms and sauté for 5-7 minutes, until they are golden and tender.
Add the minced garlic and cook for an additional 30 seconds until fragrant. Season with salt and pepper to taste. Set aside.
Make the Red Wine Reduction:
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