A delightful twist on the classic filet mignon recipe, featuring a creamy Madeira mushroom sauce that enhances the dish's elegance.
Heat a skillet over medium heat and add half of the butter and olive oil.
Ensure the skillet is evenly heated before adding the butter and oil to prevent sticking.
Add the mushrooms, garlic, and onions to the skillet and sauté until softened and lightly browned.
Stir occasionally to ensure even cooking and prevent burning.
Remove the vegetables from the skillet and set aside.
Place the cooked vegetables in a covered dish to keep them warm.
Season the filet mignon with salt and pepper, then add the remaining butter and olive oil to the skillet.
Ensure the skillet is hot before adding the meat to achieve a good sear.
Sear the filet mignon for about 5 minutes on each side for medium-rare doneness.
Use a meat thermometer to check the internal temperature for your preferred doneness.
Remove the filet mignon from the skillet and let it rest.
Resting the meat allows the juices to redistribute, ensuring a tender result.
Deglaze the skillet with the Madeira wine, scraping up any browned bits, and reduce by half.
Reducing the wine concentrates its flavor, enhancing the sauce.
Add the beef broth to the skillet and reduce slightly.
Simmer gently to avoid over-reducing the liquid.
Stir in the heavy cream and cook until the sauce thickens.
Stir continuously to prevent the cream from curdling.
Return the vegetables to the skillet and stir to combine.
Ensure the vegetables are evenly coated with the sauce.
Add the filet mignon back to the skillet to warm through.
Avoid overcooking the meat during this step.
Serve the filet mignon topped with the creamy Madeira mushroom sauce.
Garnish with fresh thyme sprigs for an elegant presentation.
