Prep Time: 15 mins | Cook Time: 30 mins | Total Time: 45 mins | Yield: 4 Servings
This spectacular dish is what you just might need today! Oh, man, you have got to give this recipe a try, I’m telling you! A big thanks to my good friend, Adie, for recommending this recipe to me. Try it now and prepare to be amazed. Enjoy!
Ingredients:
4 tablespoons unsalted butter, divided
1 small or 1/2 medium yellow onion finely diced
1 tablespoon chopped fresh thyme or 1 teaspoon dry thyme if you must
16 ounces of baby Bella mushrooms, thickly sliced
4 6 ounces each filet mignon steaks (about 1 1/2″ thick)
1 1/2 c low sodium beef broth
4 medium garlic clove cream
1/2 c Barefoot Merlot
2 tablespoons olive oil, divided
Salt and Pepper to taste
Directions:
Put a large pan on the stove and turn the heat to medium-high.
Add 2 tbsp of oil and allow it to melt.
Add 1 tbsp of oil and allow it to become hot.
Add the mushroom slices, then sauté for about 5 minutes or until soft.
Add the onion, then sauté until translucent.
Add the garlic cloves, then sauté until aromatic.
Sprinkle thyme, salt, and pepper. Stir until well blended. Move the mixture onto a clean plate.
Use paper towels to pat dry the steaks, then sprinkle salt and pepper. Rub each until well coated.
In the empty pan, add 2 tbsp of butter and a tbsp of oil. Allow them to become hot.
Add the steaks and cook each side for about 5 minutes or until cooked to your preference. Transfer the steaks to the plate with the veggies.
In the same pan, add ½ cup of Merlot. Scrape the bottom of the pan to get the browned bits. Simmer for about 3 minutes or until it reduces its volume to half.
Pour in ½ up of cream, then stir until well blended. Simmer for about 2 more minutes. Add salt and pepper to taste.
Serve and enjoy!
