Filet Mignon with Mushrooms

Ingredients
4-6 filet mignon steaks, 1-inch thick
Kosher salt and freshly ground black pepper
2 tablespoons olive oil
1 pound mushrooms, sliced
2 tablespoons garlic, finely chopped
4 sprigs fresh rosemary
2 cups red wine (If you run out of red wine, like I did, feel free to use white)
4 tablespoons unsalted butter

Instructions
1. Preheat oven to 375*F.

2. Season both sides of the filet mignon generously with salt and pepper. In a large heavy, ovenproof skillet, heat the olive oil over medium-high heat until almost smoking. Place the steaks in the hot pan and cook until well seared on 1 side, about 3 minutes. Turn the steaks over, there should be a nice crust on top. Add the mushrooms, garlic, and rosemary; give everything a good stir. Transfer the pan to the oven. Roast for 10 to 12 minutes or until the steaks are cooked medium-rare.

3. Remove the steaks to a platter; cover to keep warm. Return the pan to the stove over medium-high heat. Deglaze with the wine, scraping up all the yummy bits in the bottom of the pan.

4. Simmer until the wine is reduced and has formed a nice glaze on the mushrooms.  Add the butter to make it rich and stir until it has melted.

5. Serve the steaks topped with glazed mushrooms.  

Comments
This recipe was supposed to be completely different, but I got distracted, ran out of red wine, and a few other things didn’t happen quite the way I had initially intended.  The result was still fantastic and filet mignon is always a big hit in my home.  

I used to get 2-inch steaks from the butcher but I’m finding that I get much better and consistent results with 1-inch steaks, and people can always eat two of them if they want.

Shown here with Swiss Chard Strudel.

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