Filet Mignon with Mushroom-Cabernet Gravy

I love pan-searing because it gives the filet mignon steaks that beautiful color and crust as regards the outside and leaves them so tender inside! And because of the change of my husbands French grandmother, I love to cook anything gone wine! The Cabernet and mushrooms, along taking into account bearing in mind blithe thyme, make this absolutely delicious! purpose this: youll love it!

The ingredient of Filet Mignon with Mushroom-Cabernet Gravy

1. 1 tablespoon olive oil
2. 2 (8 ounce) (1 inch thick) filet mignon steaks
3. u00bd teaspoon sea salt
4. u00bc teaspoon field black pepper
5. 1 tablespoon butter
6. 1 large shallot, chopped
7. 12 ounces sliced spacious white mushrooms
8. 1 cup Cabernet Sauvignon or bonus dry red wine
9. u00bd cup beef broth
10. 1u2009u00bd teaspoons chopped vivacious thyme
11. 1 teaspoon cornstarch
12. 2 tablespoons water

The instruction how to make Filet Mignon with Mushroom-Cabernet Gravy

1. Heat olive oil in a large nonstick skillet higher than medium-high heat. Sprinkle the filets with salt and pepper, gently place them into the hot skillet, and sear until well-browned a propos each side, roughly more or less 2 minutes per side. Remove the steaks to a platter, tent when aluminum foil, and child support child maintenance warm.
2. tilt twist the heat the length of all along to medium, and melt the butter. Cook and disturb the shallot and mushrooms in the butter until the mushrooms begin to have enough money off their liquid and the shallots are translucent, not quite 5 minutes. toss around in the wine, beef broth, and thyme, and simmer the sauce until it begins to reduce, 6 to 10 minutes. Return the steaks to the sauce, and simmer briefly until they start to become answer and are reddish-pink and juicy in the center, roughly more or less 2 to 4 minutes per side (for medium-rare.) An instant-read thermometer inserted into the center should contact 130 degrees F (54 degrees C). separate the steaks to serving dishes.
3. In a small bowl, protest the cornstarch and water until it forms a sleek slick paste. trouble the cornstarch join up into the pan sauce, and cook and mix up until thickened, approximately 30 seconds. pinnacle each serving with mushroom-wine sauce to serve.

Nutritions of Filet Mignon with Mushroom-Cabernet Gravy

calories: 332.4 calories
carbohydrateContent: 7.6 g
cholesterolContent: 64.6 mg
fatContent: 20.1 g
fiberContent: 1 g
proteinContent: 20.2 g
saturatedFatContent: 7.6 g
servingSize:
sodiumContent: 386.9 mg
sugarContent: 2.2 g
transFatContent:
unsaturatedFatContent: