Filet Mignon Steaks With Merlot Sauce and Wild Mushrooms

Recipe by Mimi Bobeck
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 1hr 15mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • To prepare the sauce, heat the oil in a saucepan.
  • Add the garlic, onion, carrot, and celery, and sauté over medium heat for about 7 or 8 minutes, until the onion is lightly browned.
  • Stir in the tomato paste and cook for about 2 minutes.
  • Deglaze the pan with the wine and then stir in the bay leaves, thyme, and peppercorns.
  • Bring the sauce to a boil over medium-high heat and reduce by half.
  • Add the stock and return to a boil.
  • Lower the heat to a simmer and cook the sauce, stirring occasionally, for about 30 minutes, until reduced to about 2 cups of liquid.
  • Strain through a fine-mesh sieve into a clean saucepan and keep warm.
  • Season the steaks on both sides with salt and pepper.
  • Heat the oil in a sauté pan, add the steaks to the hot pan, and sear over medium-high heat for about 5 to 6 minutes per side for medium-rare or about 7 minutes per side for medium.
  • Remove the steaks from the pan and keep warm.
  • Add the shallots and mushrooms to the same pan and sauté over medium-high heat for about 5 minutes, until lightly brown.
  • Add the Merlot sauce and bring to a simmer.
  • Reduce the liquid by half and stir in the butter until thoroughly incorporated.
  • Add the parsley just before serving.
  • Place the steaks in the center of warm serving plates or shallow serving bowls and spoon the mushrooms and sauce over and around the filets.
  • Serve immediately.
  • Serve with Garlic Mashed Potatoes.
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