Gourmet Filet Mignon with Velvety Sauce: A Luxurious Dinner Experience

Remove the filet mignon steaks from the refrigerator and let them come to room temperature for about 30 minutes before cooking.
Pat the steaks dry with paper towels and season generously with salt and pepper on both sides.
2. Sear the Steaks:

Heat olive oil in a large skillet or cast-iron pan over medium-high heat.
Once the oil is hot and shimmering, add the filet mignon steaks to the pan.
Sear the steaks for 3-4 minutes on each side, or until they develop a golden-brown crust.
Add the butter, smashed garlic, and rosemary (or thyme) sprigs to the pan, then tilt the pan and spoon the melted butter over the steaks for an additional 1-2 minutes of cooking to infuse them with flavor.
For medium-rare, cook the steaks to an internal temperature of 130°F (54°C). For medium, cook to 140°F (60°C). Adjust cooking time based on your preferred level of doneness.
3. Rest the Steaks:

Remove the steaks from the skillet and transfer them to a plate. Cover loosely with foil and let them rest for 5-10 minutes while you prepare the sauce. This allows the juices to redistribute and ensures a tender, juicy steak.
4. Make the Velvety Sauce:

In the same skillet, remove any excess fat, leaving about 1 tablespoon.
Add the chopped shallot and minced garlic to the skillet and cook over medium heat for 2-3 minutes until softened and fragrant.
Pour in the red wine, scraping up any browned bits from the bottom of the pan. Let the wine reduce by half, about 3-5 minutes.
Add the beef stock, Dijon mustard, and fresh rosemary or thyme. Stir well and bring to a simmer.
Once the sauce has reduced and thickened slightly (about 5 minutes), lower the heat and stir in the heavy cream and butter. Continue to cook for another 2-3 minutes, until the sauce is smooth and velvety.
Taste the sauce and season with salt and pepper as needed.
5. Serve the Filet Mignon:

Place the rested filet mignon steaks on individual plates.
Spoon the velvety sauce generously over each steak.
Garnish with fresh herbs if desired and serve with your favorite sides, such as mashed potatoes, roasted vegetables, or a crisp salad.
Serving and Storage Tips