| Level: | Easy |
| Total: | 50 min |
| Active: | 30 min |
| Yield: | 2 servings |
Ingredients
- Two 1-inch-thick filet mignon steaks
- Kosher salt and freshly ground black pepper
- Kosher salt and freshly ground black pepper
- 3 tablespoons unsalted butter
- 1 shallot, minced
- 4 ounces sliced mixed mushrooms
- 1 cup red wine
Instructions
- Generously season each side of the steaks with salt and pepper. Let stand at room temperature about 20 minutes before cooking.
- In a cast-iron (or other heavy-duty) skillet, heat 1 tablespoon of the butter over medium heat. Add half of the shallots and saute until tender for a couple of minutes. Stir in the mushrooms and cook until the water has evaporated, about 5 minutes. Season with salt and pepper. Transfer the cooked mushrooms to a dish and set aside. Wipe the skillet clean.
- Heat another tablespoon of butter over high heat in the skillet. It will bubble and foam, and after it stops, add the steaks. Sear on each side for about 4 minutes. Transfer to a plate and tent with foil.
- Reduce the heat to medium high. Add the remaining shallots and saute for 1 to 2 minutes. Turn the flame off and add the wine. Turn the flame back on to high, bring to boil and let reduce by half. Whisk in the remaining tablespoon of butter. Stir in the reserved mushrooms.
- Spoon the sauce over the steaks and serve.
Nutrition Facts
| Serving Size | 1 of 2 servings |
| Calories | 728 |
| Total Fat | 49 g |
| Saturated Fat | 24 g |
| Carbohydrates | 11 g |
| Dietary Fiber | 2 g |
| Sugar | 4 g |
| Protein | 38 g |
| Cholesterol | 196 mg |
| Sodium | 941 mg |
Reviews
I made this tonight for Christmas dinner. It was really good!!! I doubled the filets since there were 3 of us (one to make steak and eggs for breakfast tomorrow!). I didn’t need to double the sauce for sure – I had left over. I only had a good Chianti for the red wine (worked perfect) and only had portobella mushrooms (again – worked perfect). Big hit even for my daughter who is not a huge fan of mushrooms! Kitchen got a little smoky, but the meat was a PERFECT medium rare (just how we like them). I will make again (next time with a cabernet and mushroom mix – just so I can say I did the recipe the original way(
This was great, similar to my quicky red wine version…. But better , time and effort always makes the difference.
delicious!!!! easy recipe. very flavorful. i used the regular mushrooms i had in my fridge at hand and sauce turned out amazing.
I used baby portabellas and half the butter. I also made the sauce in a separate sauce pan and added a little juice from the steaks in the skillet. I love in a small NYC apt and can’t sear on high for 8 minutes. I will choke out my apt with smoke! Instead, sear for approx 2 minutes a side and put the skillet in the oven for another 5 minutes at 310F.
Excellent , I used baby Bella mushrooms that I sliced, it was delicious and very flavorful .
I don’t usually like filet compared to rib eye , but this was very flavorful. Great recipe.
I don’t usually like filet compared to rib eye , but this was very flavorful. Great recipe.
Very good.
Easy, fast and delicious!!
Fantastic flavor and so easy to make. Thanks Katie.
This is an excellent flavorful recipe that makes you feel like you are eating in an expensive restaurant!! My husband usually wants béarnaise sauce on his filets but said this was even better!! Make sure you use 1 inch thick filets or the searing time will leave you with overly cooked or rare meat! Delicious!!
I really enjoyed this recipe. However, I’d probably go for 3 minutes on each side of the filet. Mine came out a little more cooked than I would have liked. Now I know for next time! Also, my boyfriend usually isn’t a huge fan of mushrooms, but loved them in this recipe. Definitely a winner.