Filet Mignon with Sautéed Mushrooms & Red Wine Reduction

In the same pan, pour in the red wine and beef broth, scraping the browned bits from the bottom of the pan to incorporate the flavors.

Bring the mixture to a boil and reduce to a simmer, letting it cook down for about 10-12 minutes until the sauce has thickened.

Stir in butter and fresh thyme, and season with salt and pepper to taste.

Assemble the Dish:

Place each filet mignon steak on a plate.

Spoon the sautéed mushrooms over the top, followed by a drizzle of the red wine reduction sauce.

Serve and Enjoy:

Serve immediately with a side of roasted vegetables, mashed potatoes, or your favorite starch for a perfect meal!

Serving and Storage Tips