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# Filet Mignon with Sautéed Mushrooms & Red Wine Reduction: A Gourmet Dish for Special Occasions
When it comes to luxury dining, few dishes can rival the elegance and richness of **Filet Mignon with Sautéed Mushrooms & Red Wine Reduction**. Known for its unparalleled tenderness and delicate flavor, **filet mignon** is a cut of beef that feels like a treat in every bite. When paired with **sautéed mushrooms** and a flavorful **red wine reduction**, the result is a sophisticated dish that is both indulgent and unforgettable.
Whether you’re preparing an intimate dinner or celebrating a special occasion, this **filet mignon recipe** is sure to impress. Let’s dive into why this meal is a must-try, and how you can recreate this gourmet experience at home.
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## Why You’ll Love This Recipe
### 1. **Restaurant-Quality at Home**
You don’t need to head to an upscale steakhouse to enjoy a **perfectly cooked filet mignon**. With this recipe, you can replicate that restaurant-quality experience right in your own kitchen. The **tender filet mignon**, combined with the earthy, savory **sautéed mushrooms** and the rich, aromatic **red wine reduction**, creates a dish that’s sure to rival any fine dining experience.
### 2. **Simplicity Meets Elegance**
Though it may sound fancy, this recipe is surprisingly simple to prepare. With just a few key ingredients and a couple of essential techniques, you’ll create a luxurious meal that doesn’t require hours in the kitchen.
### 3. **Flavor Harmony**
The rich, buttery flavor of **filet mignon** pairs perfectly with the savory, earthy notes of the mushrooms, while the **red wine reduction** brings a level of complexity and depth to the dish. Together, these elements offer a balanced meal that’s both hearty and refined.
### 4. **Perfect for Special Occasions**
Whether you’re celebrating a birthday, anniversary, or a holiday, this dish is perfect for any occasion that calls for a **gourmet meal**. It’s elegant yet approachable, making it ideal for impressing family, friends, or that special someone.
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## Ingredients You’ll Need
### **For the Filet Mignon:**
– **4 filet mignon steaks** (6 oz each)
– **2 tablespoons olive oil**
– **2 tablespoons unsalted butter**
– **2 cloves garlic**, smashed
– **Fresh rosemary or thyme sprigs** (optional)
– **Salt and freshly ground black pepper**, to taste
### **For the Sautéed Mushrooms:**
– **2 tablespoons unsalted butter**
– **1 lb fresh mushrooms** (cremini or button mushrooms work best), sliced
– **1 clove garlic**, minced
– **Salt and pepper**, to taste
– **Fresh parsley**, chopped (for garnish)
### **For the Red Wine Reduction:**
– **1 cup red wine** (a dry red wine like Cabernet Sauvignon, Merlot, or Pinot Noir works well)
– **½ cup beef broth**
– **2 tablespoons unsalted butter**
– **1 tablespoon fresh thyme** (or 1 teaspoon dried)
– **Salt and pepper**, to taste
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## How to Make Filet Mignon with Sautéed Mushrooms & Red Wine Reduction
### 1. **Cook the Filet Mignon**
– **Preheat your oven** to 400°F (200°C).
– Season the **filet mignon steaks** generously with **salt** and **pepper** on both sides.
– Heat **2 tablespoons of olive oil** in a heavy, oven-safe skillet over medium-high heat. When the oil is hot, add the steaks to the skillet.
– **Sear the steaks** for about **3-4 minutes per side**, until they develop a golden-brown crust. For extra flavor, add **2 cloves of smashed garlic** and a few sprigs of **rosemary or thyme** to the skillet while searing the meat.
– Once both sides are seared, add **2 tablespoons of butter** to the skillet. Transfer the skillet to the **preheated oven** and roast for **5-8 minutes** for medium-rare (adjust the time for your preferred doneness).
– Once done, remove the steaks from the oven and let them rest for at least **5 minutes** to allow the juices to redistribute.
### 2. **Sauté the Mushrooms**
– While the steaks are resting, prepare the mushrooms. In the same skillet (you can wipe out any excess fat if needed), melt **2 tablespoons of butter** over medium heat.
– Add the **sliced mushrooms** and cook, stirring occasionally, for about **5-7 minutes** or until the mushrooms are browned and tender.
– Add **1 clove of minced garlic** and cook for another **1-2 minutes** until fragrant.
– Season with **salt** and **pepper**, and remove from heat. Set aside.
### 3. **Prepare the Red Wine Reduction**
– In a separate saucepan, pour in **1 cup of red wine** and bring it to a simmer over medium heat. Allow the wine to reduce by half, which should take about **5-7 minutes**.
– Add **½ cup of beef broth** and continue to simmer until the sauce thickens and becomes syrupy, about **3-4 minutes**.
– Stir in **2 tablespoons of butter** and **fresh thyme**. Season with **salt** and **pepper** to taste. Let the sauce cook for another minute, then remove from heat.
4. **Assemble and Serve**
– Plate each filet mignon steak, and spoon the **sautéed mushrooms** over the top.
– Drizzle the **red wine reduction** sauce generously over the steaks, ensuring that each bite is filled with the richness of the wine and herbs.
– Garnish with freshly chopped **parsley** for a touch of color and freshness.
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