Filet Mignon with Mushroom-Thyme Sauce
Makes 6 servings
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- 1 tablespoon vegetable oil
- 6 (1-inch-thick) filets mignon
- 2 teaspoons salt, divided
- 1 teaspoon ground black pepper, divided
- 1 cup beef stock
- 1 cup chopped onion
- 1 (8-ounce) package sliced button mushrooms
- 1 (8-ounce) package sliced baby portobello mushrooms
- ½ cup dry red wine
- 2 cloves garlic, minced
- 1 tablespoon chopped fresh thyme
- ½ cup water
- ¼ cup cornstarch
- 1 tablespoon butter
- Preheat oven to 350°. Line a rimmed baking sheet with aluminum foil.
- In a large skillet, heat oil over medium-high heat. Sprinkle filets with 1 teaspoon salt and ½ teaspoon pepper. Cook filets, in batches if necessary, for 3 minutes per side or until browned. Transfer filets to prepared pan.
- Bake for 5 to 10 minutes or until a thermometer inserted in thickest portion registers 145° or to desired degree of doneness.
- Meanwhile, add beef stock to drippings in skillet. Using a wooden spoon, scrape brown bits from bottom of skillet. Add onion, and cook for 6 to 8 minutes or until tender. Add mushrooms, wine, garlic, and thyme. Reduce heat, and simmer, stirring occasionally, for 10 minutes or until mushrooms are tender.
- In a small bowl, whisk together ½ cup water and cornstarch. Gradually whisk cornstarch mixture into mushroom mixture until combined. Cook, whisking constantly, for 5 minutes or until sauce thickens. Whisk in butter, remaining 1 teaspoon salt, and remaining ½ teaspoon pepper until melted. Serve mushroom sauce over filets.
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