Filet Mignon in Mushroom Sauce

Ingredients

• Butter

  Unsalted

  4 tbsp or 57g

• Olive oil

  Salad or cooking

  2 tbsp or 27g

• Mushrooms

  Portabella, raw

  5 ¼ cup diced or 452g

• Onions

  Raw

  1 medium or 110g

• Garlic

  Raw

  4 cloves, minced or 12g

• Salt

  Table

  1 dash or 0.4g

• Pepper

  Spices, black

  1 dash or 0.1g

• Thyme

  Fresh

  1 tbsp or 2g

• Beef tenderloin

  Separable lean and fat, trimmed to 1/8" fat, all grades, raw

  4 steak or 656g

• Merlot

  Alcoholic beverage, wine, table, red

  4 fl oz or 118g

• Beef broth or bouillon canned soup

  Ready-to-serve

  1 cup or 240g

• Heavy whipping cream

  Fluid

  ½ cup, fluid or 119g

Directions

1. Place a large heavy-bottomed pan over medium/high heat and melt in 2 tbsp butter and 1 tbsp oil. Add thickly sliced mushrooms and cook 5 minutes, until soft. Stir in onion and cook another 3 minutes. Press in garlic cloves then season with ¼ tsp salt, ¼ tsp pepper, and 1 tbsp fresh thyme. Cook another 2 minutes, stirring constantly until garlic is fragrant, then transfer mushroom mixture to a plate. Wipe the skillet clean with a wet papertowel.
2. Pat dry steaks with a paper towel and season all over with 1 tsp salt and ¼ tsp pepper.
3. Place the same pan over medium/high heat and add 2 tbsp butter and 1 tbsp oil. When butter is hot and finished foaming, add seasoned steaks to skillet and sauté, turning over once with tongs about 3-5 minutes per side, for medium-rare. If steak is browning too fast, reduce heat to medium. Use tongs to transfer steaks to the plate with mushrooms.
4. Add ½ cup Merlot and boil until reduced by half (3 minutes), scraping the bottom with a spatula to deglaze the pan. Add 1½ cups broth and boil until about ⅔ cup liquid remains (5-6 minutes). Add ½ cup cream and boil until sauce thickens slighly (2 minutes). Return mushrooms and steak to the pan and heat until warmed through (1 - 2 minutes). Season sauce to taste with more salt and pepper if desired.