(4 votes, average: 4.50 out of 5)INGREDIENTS:
- 4 tablespoons unsalted butter divided
- 2 tablespoons olive oil divided
- 16 ounces thick-sliced baby Bella mushrooms
- 1 small diced onion
- 4 garlic cloves minced
- 1 tablespoon fresh thyme minced (or 1 teaspoon dry thyme)
- 24 oz filet mignon (beef tenderloin) steaks 6-8 ounces each, about 1 1/2-inch thick
- 1/2 cup Merlot or any dry red wine
- 1 1/2 cups beef broth
- 1/2 cup whipping cream
- 1 1/4 teaspoon sea salt, divided
- 1/2 teaspoon black pepper divided
- Warm FIREDISC® to medium/medium-high heat. Melt 2 tablespoons butter and 1 tablespoon oil. Add sliced mushrooms. Cook for 6 minutes or until softened and most of the liquid evaporates. Add diced onion and cook for 3 minutes, stirring often.
- Add minced garlic, 1 tablespoon thyme, 1/4 teaspoon salt, and 1/8 teaspoon black pepper. Cook, stirring, 2 minutes or until garlic is fragrant. Transfer mushrooms to a large plate. Turn FIREDISC® to low heat. Wipe clean carefully with a few wet paper towels.
- Season steaks with 1 teaspoon salt and 1/4 teaspoon black pepper. Heat FIREDISC® to medium/high heat and add 2 tablespoons butter and 1 tablespoon oil. When butter is hot and finished foaming, add seasoned steaks. Sear 3 to 5 minutes per side for medium-rare (5 to 6 minutes for medium doneness, turning once.) When steaks reach the desired doneness, transfer them to the plate with mushrooms.
- Add 1/2 cup red wine. Boil until reduced by half (3 minutes), scraping the bottom to deglaze. Add 1 1/2 cups beef broth and boil until 2/3 cup of liquid remains in the pan (5 to 7 minutes). Stir in 1/2 cup cream. Boil 2 minutes or until thickened. Season sauce to taste with salt and pepper if desired.
- Add steaks and mushrooms to FIREDISC®, spooning sauce over steaks. Once steaks heat through, remove. Serve garnished with fresh sprigs of thyme if desired.
