Ingredients:
For the Steak:
2 filet mignon steaks (6 oz each)
2 tbsp olive oil
Salt and black pepper, to taste
For the Gravy:
2 tbsp butter
1/2 cup diced onions
2 cloves garlic, minced
1/2 cup beef broth
1/4 cup red wine (optional, for depth of flavor)
1 tsp Worcestershire sauce
1 tsp Dijon mustard
1 tbsp all-purpose flour
1/4 cup heavy cream
1 tsp fresh thyme leaves (or 1/2 tsp dried thyme)
Salt and pepper, to taste
Fresh parsley, chopped (for garnish)
Instructions:
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! 🥂🍴
