Pan Seared Filet Mignon with Mushroom Red Wine Sauce #OurFamilyTable

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Christie from A Kitchen Hoor's Adventures said: Valentine's Day is around the corner! Last year it was dessert, this year let's focus on date night dinner. Surf and turf, wellington, pan seared fresh fish. How do you plan on spoiling your loved one this year?

These beautifully tender steaks are extra delicious with a rich, luscious mushroom heavy sauce spooned over the top. Studded with garlic and a touch of thyme. It's wonderfully rich and satisfying. These steaks are perfect alongside some mashed or baked potatoes and your favorite vegetable. We served these alongside some roasted asparagus for a lovely and special dinner. 

Date Night Dinner Recipes

• Bacon Wrapped Chicken Roll Ups by Hezzi-D's Books and Cooks
• Creamy Portobello Alfredo by A Kitchen Hoor's Adventures
• Grilled Rib Eye with Green Sauce by That Recipe
• Halibut Seafood Oscar by Art of Natural Living
• Pan Seared Filet Mignon with Mushroom Red Wine Sauce by Making Miracles
• Peppercorn Steak with Mustard-Wine Sauce by Sweet Beginnings
• Pesto Crusted Salmon by Books n' Cooks
• Salmon with Garlic Tarragon Cream Sauce by Palatable Pastime
• Vegetable Dum Biriyani by Magical Ingredients

Pan Seared Filet Mignon with Mushroom Red Wine Sauce 

Ingredients

Filets

2 - 8 ounce filets

1 TBS oil 

salt and pepper

Mushroom Red Wine Sauce

2 TBS butter

16-oz mushrooms, sliced

1 TBS minced garlic (jarred)

3/4 cup beef broth

3/4 cup dry red wine

1/4 cup flour

1 14-oz can beef broth

1 tsp salt

1 tsp thyme

1 tsp basil

Directions

1. Set the steaks out about 1 hour before cooking to allow it come to room temperature. Rub both sides of steaks with salt and pepper.
2. In a large nonstick skillet, melt the butter over medium heat, add in the mushrooms and sprinkle lightly with salt and pepper. Stir occasionally until mushrooms have become tender and released their liquid. Stir in garlic and cook another minute.
3. Stir the flour into the mushrooms and cook for a minute then whisk in the broth and wine. Season with salt, thyme, and basil. Bring to a low simmer and cook until reduced to desired consistency.
4. Taste and adjust seasonings as desired.
5. While the sauce is simmering on low to thicken, heat a cast iron or nonstick skillet with the 1 TBS oil over medium-high heat. When oil is shimmering, add the seasoned steaks and sear on each side for 2-3 minutes. The amount of cooking time will depend on the thickness of your steaks. Mine were on the thin side and perfectly medium-rare with about 2-3 minutes per side in the skillet.
6. Serve steaks with a few spoonfuls of mushroom sauce over the top.

Recipe inspired by Low Carb Maven