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**Filet Mignon with Sautéed Mushrooms & Red Wine Reduction: A Luxurious, Restaurant-Quality Dish at Home**
If you’re craving an indulgent, flavorful meal that’s guaranteed to impress, look no further than this **Filet Mignon with Sautéed Mushrooms & Red Wine Reduction**. This dish combines a perfectly seared, melt-in-your-mouth filet mignon with rich, earthy sautéed mushrooms and a decadent red wine reduction sauce that ties everything together beautifully. Whether it’s a special occasion or a Friday night treat, this recipe brings the **restaurant experience** straight to your home kitchen.
This dish is an elegant way to enjoy high-quality beef paired with the **umami of mushrooms** and the complexity of a **robust red wine sauce**. With a few simple steps, you can create a meal that’s sure to impress your family, friends, or that special someone.
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### **Why You’ll Love Filet Mignon with Sautéed Mushrooms & Red Wine Reduction**
– **Tender and Juicy Filet Mignon**: Filet mignon is one of the most tender cuts of beef, making it perfect for a luxurious meal.
– **Flavorful Red Wine Reduction**: The rich, savory red wine sauce elevates the flavors of the beef and mushrooms, adding depth and complexity.
– **Mushrooms Add Earthy Richness**: Sautéed mushrooms provide a perfect complement to the tender beef with their earthy, umami flavor.
– **Impressive Yet Simple**: Despite its restaurant-quality presentation, this recipe is relatively easy to execute and doesn’t require any advanced culinary skills.
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### **Ingredients for Filet Mignon with Sautéed Mushrooms & Red Wine Reduction**
To make this **luxurious dish**, you’ll need the following ingredients:
#### For the Filet Mignon:
– **2 filet mignon steaks** (6-8 oz each)
– **2 tablespoons olive oil** (for searing)
– **1 tablespoon unsalted butter**
– **Salt and freshly cracked black pepper** (to taste)
– **2-3 cloves garlic**, smashed (optional for extra flavor)
– **Fresh thyme or rosemary** (for garnish)
#### For the Sautéed Mushrooms:
– **1 cup cremini or button mushrooms**, sliced
– **1 tablespoon unsalted butter**
– **1 tablespoon olive oil**
– **1/2 teaspoon garlic**, minced
– **Salt and freshly cracked black pepper** (to taste)
– **1 teaspoon fresh thyme** (optional)
#### For the Red Wine Reduction:
– **1 cup red wine** (a dry, full-bodied wine like Cabernet Sauvignon or Merlot works best)
– **1/2 cup beef broth**
– **1 tablespoon unsalted butter**
– **1/2 teaspoon fresh thyme** (optional)
– **1 teaspoon Dijon mustard** (optional for added richness)
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### **Step-by-Step Instructions for Filet Mignon with Sautéed Mushrooms & Red Wine Reduction**
#### **1. Prepare the Filet Mignon:**
Start by bringing your filet mignon steaks to room temperature for about 15-20 minutes before cooking. This ensures even cooking.
While the steaks are coming to temperature, season them generously on both sides with **salt** and **pepper**. You want the seasoning to enhance the natural flavors of the beef.
#### **2. Sear the Filet Mignon:**
Heat **1 tablespoon of olive oil** in a large skillet over medium-high heat. Once hot, add the steaks to the pan. For perfect medium-rare steaks, cook them for **3-4 minutes per side**. If you prefer your steak cooked more, adjust the cooking time to your desired level of doneness.
While searing, add **butter** and the **garlic cloves** (if using) to the pan. As the butter melts, spoon it over the steaks to infuse more flavor. Once cooked to your desired doneness, remove the steaks from the skillet and cover loosely with foil to keep warm.
#### **3. Sauté the Mushrooms:**
In the same skillet, reduce the heat to medium and add **1 tablespoon of butter** and **1 tablespoon of olive oil**. Once melted and hot, add the **sliced mushrooms**. Sauté for 5-7 minutes, stirring occasionally, until the mushrooms are golden brown and tender.
Add the **minced garlic**, **salt**, and **pepper**, and cook for another 1-2 minutes until fragrant. If you’re using fresh thyme, add it now. Once the mushrooms are perfectly sautéed, remove them from the skillet and set them aside.
#### **4. Make the Red Wine Reduction:**
In the same skillet, pour in the **red wine**, scraping up any browned bits from the bottom of the pan with a wooden spoon (this is all flavor!). Add the **beef broth** and bring the mixture to a simmer. Allow it to reduce by about half, which should take around 5-7 minutes.
Once the sauce has thickened, stir in the **butter** to give i
