Filet de Boeuf aux Champignons

Ingredients

Filet mignon

2 (6-8 oz each)

Olive oil

2 tablespoons

Salt

to taste

Black pepper

to taste

Shallot

1, finely chopped

Garlic

2 cloves, minced

Mushrooms

8 oz, sliced (such as cremini or button mushrooms)

Dry white wine

1/2 cup

Heavy cream

1 cup

Unsalted butter

2 tablespoons

Fresh parsley

2 tablespoons, chopped (for garnish)

Instructions

1. Season the filet mignon generously with salt and black pepper on both sides.
2. In a large skillet, heat the olive oil over medium-high heat until shimmering.
3. Carefully add the filet mignon to the skillet and sear for about 4 minutes on each side for medium-rare, or until desired doneness is reached. Remove the steak from the skillet and set aside to rest.
4. In the same skillet, add the chopped shallot and minced garlic, sautéing for about 1 minute until fragrant.
5. Add the sliced mushrooms to the skillet and cook until they are softened and browned, approximately 5 minutes.
6. Pour in the dry white wine, scraping any browned bits from the bottom of the skillet. Allow the wine to reduce by half, which should take about 3 minutes.
7. Stir in the heavy cream and add the unsalted butter, cooking the sauce until it thickens slightly, about 5 minutes.
8. Return the filet mignon to the skillet, spooning the sauce over the top, and heat through for an additional 2 minutes.
9. Garnish with freshly chopped parsley before serving.