A delightful take on filet mignon paired with a rich mushroom sauce, perfect for a special dinner.
Heat a nonstick skillet over medium heat and melt half of the butter.
Ensure the butter is melted evenly to prevent burning.
Add the shallots and mushrooms to the skillet and sauté until softened.
Stir occasionally to cook the mushrooms evenly.
Pour in the red wine and let it simmer until reduced by half.
Scrape the bottom of the skillet to incorporate all the flavors.
Remove the mushroom mixture and set aside in a bowl.
Use a slotted spoon to leave the liquid in the skillet.
Season the filet mignon with black pepper and sear in the skillet with the remaining butter.
Cook the steaks to your preferred doneness.
Combine the soy sauce and cornstarch, then add to the skillet with the mushroom mixture.
Whisk continuously to avoid lumps in the sauce.
Serve the filet mignon topped with the mushroom sauce and garnish with thyme.
Let the steaks rest for a few minutes before serving to retain their juices.
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