Filet Mignon With Cabernet Cremini Sauce

1. Set the filets on the counter at room temperature for 10 to 15 minutes prior to cooking. Sprinkle both sides liberally with salt and pepper.

2. While the filets are shaking off the chill, so to speak, slice the cremini mushrooms 1/4″ thick and set aside to use in the sauce.

3. Peel and finely dice the garlic and shallot and set aside to use in the sauce.

4. In a pan over medium/medium-high heat, heat 1 tablespoon (3 teaspoons) of olive oil. It is important for a good crust and even cooking time for the pan to be hot before adding the filets. Add the filets and cook for 5 minutes a side and an additional minute each 2″ side. If your pan begins to smoke drastically, turn the burner to medium. This will give you a medium-rare filet. Adjust time accordingly to your desired doneness. For well done, stick the filets in a 400° oven for 10 additional minutes. Once finished, remove the filets mignons to a plate and loosely cover (tent) with foil.

5. In the same pan that the filets were cooked, add the remaining 1 teaspoon of olive oil, cremini mushrooms, garlic, and shallots. Saute over medium heat for 2 minutes.

6. Next, add the wine and, using a wooden spoon, stir and scrape any browned bits of filet mignon off of the bottom of the pan. Add the thyme sprigs and bring to a simmer over medium-high heat. Simmer for 5 to 8 minutes until the wine has reduced a little.

7. Add the veal demi glace and butter and stir to incorporate. Simmer for an additional minute. At this point your sauce should be thickened with a nice gloss to it. Taste and add salt and pepper if needed.

8. To plate, place the filet mignons on plates and generously spoon the Cabernet cremini sauce over.

Notes:
If another cut of steak is used, adjust the cooking time according to the thickness of the cut.
A dry, not sweet, red wine can be substituted.