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Filet Mignon with Mushroom-Cabernet Gravy

Shelly's
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Pan-searing the steaks that beautiful color and crust on the outside and leaves them so tender inside! The Cabernet and mushrooms, along with fresh thyme, make this absolutely delicious!

Category: Beef Steaks
Yield/Servings: 4 servings
    Prep Time:   0    Cook Time:   0    Total Time:   0

1 tablespoon olive oil
2 (8 ounce) (1 inch thick) filet mignon steaks
1/2 teaspoon sea salt
1/4 teaspoon ground black pepper
1 tablespoon butter
1 large shallot, chopped
12 ounces sliced fresh white mushrooms
1 cup Cabernet Sauvignon or other dry red wine
1/2 cup beef broth
1 1/2 teaspoons chopped fresh thyme
1 teaspoon cornstarch
2 tablespoons water

(1) Heat olive oil in a large nonstick skillet over medium-high heat. Sprinkle the filets with salt and pepper, gently place them into the hot skillet, and sear until well-browned on each side, about 2 minutes per side. Remove the steaks to a platter, tent with aluminum foil, and keep warm.

(2) Turn the heat down to medium, and melt the butter. Cook and stir the...
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Recipe Source: allrecipes.com

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