Cook the Filet Mignon:
Season the steaks generously with salt and black pepper on both sides.
Heat olive oil in a skillet over medium-high heat. Sear the steaks for 3-4 minutes per side for medium-rare, adjusting the time based on your desired doneness.
Remove the steaks from the skillet and let them rest under foil.
Make the Gravy:
In the same skillet, reduce the heat to medium and add butter. Once melted, sauté the onions until soft and golden, about 3-4 minutes.
Stir in garlic and cook until fragrant, about 1 minute.
Sprinkle flour over the onions and stir to create a roux. Cook for 1-2 minutes.
Gradually add the beef broth and red wine, whisking to avoid lumps.
Stir in Worcestershire sauce, Dijon mustard, and thyme. Simmer until the gravy thickens, about 3-4 minutes.
Finish with heavy cream and adjust seasoning with salt and pepper.
Serve:
Plate the rested filet mignon and spoon the rich herb gravy generously over the steaks.
Garnish with fresh parsley for a burst of color.
Pairing Suggestions:
Serve alongside roasted vegetables, creamy mashed potatoes, or a buttery rice pilaf for a perfect meal.
This savory and indulgent dish is a showstopper, perfect for celebrating or simply treating yourself! 🥂🍴
Enjoy
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