Indulge in Decadence: Filet Mignon with Mushroom Cabernet Gravy

Filet mignon, often hailed as the king of steaks, deserves a preparation that showcases its tenderness and rich flavor. This recipe elevates the classic filet mignon by pairing it with a decadent mushroom Cabernet gravy. The earthy mushrooms, robust Cabernet Sauvignon, and aromatic herbs create a sauce that perfectly complements the delicate beef. This isn’t just a meal; it’s an experience, perfect for a special occasion or when you simply want to treat yourself to something truly extraordinary.

## Why This Recipe Works

This recipe stands out for several reasons:

* **High-Quality Ingredients:** Using the best possible ingredients, especially the filet mignon and Cabernet Sauvignon, is crucial for achieving the best flavor. Splurge a little – you won’t regret it.
* **Perfect Sear:** Achieving a beautiful sear on the filet mignon is essential for developing a rich crust and locking in the juices. This recipe details the technique for achieving a perfect sear every time.
* **Flavorful Gravy:** The mushroom Cabernet gravy is the star of the show. The combination of earthy mushrooms, savory beef broth, and robust Cabernet Sauvignon creates a complex and deeply satisfying sauce.
* **Easy to Follow:** Despite its elegance, this recipe is surprisingly easy to follow. The detailed instructions and helpful tips ensure success, even for novice cooks.

## Ingredients

Here’s what you’ll need to create this masterpiece:

**For the Filet Mignon:**

* 2 (6-8 ounce) Filet Mignon steaks, about 1.5-2 inches thick
* 2 tablespoons Olive Oil
* 1 tablespoon Butter
* 1 teaspoon Kosher Salt, or to taste
* 1/2 teaspoon Black Pepper, freshly ground, or to taste
* 1 clove Garlic, smashed
* 1 sprig Fresh Rosemary
* 1 sprig Fresh Thyme

**For the Mushroom Cabernet Gravy:**

* 1 tablespoon Olive Oil
* 8 ounces Mushrooms, sliced (cremini, shiitake, or a mix)
* 1 small Shallot, minced
* 2 cloves Garlic, minced
* 1 cup Cabernet Sauvignon
* 1 cup Beef Broth
* 2 tablespoons Butter
* 2 tablespoons All-Purpose Flour
* 1 teaspoon Dried Thyme
* 1/2 teaspoon Dried Rosemary
* Salt and Pepper to taste
* 1 tablespoon chopped Fresh Parsley, for garnish (optional)

## Equipment

* Cast Iron Skillet (or other heavy-bottomed skillet)
* Meat Thermometer
* Small Saucepan
* Tongs
* Cutting Board
* Chef’s Knife

## Instructions

Follow these step-by-step instructions for perfectly cooked filet mignon with a luscious mushroom Cabernet gravy:

### Step 1: Prepare the Filet Mignon

1. **Bring Steaks to Room Temperature:** Remove the filet mignon steaks from the refrigerator about 30-60 minutes before cooking. This allows them to cook more evenly.
2. **Pat Dry and Season:** Pat the steaks dry with paper towels. This is crucial for achieving a good sear. Season generously with salt and freshly ground black pepper on all sides.

### Step 2: Sear the Filet Mignon

1. **Heat the Skillet:** Place a cast iron skillet over high heat. Allow it to heat up until it’s smoking hot. This is key for a good sear.
2. **Add Oil and Butter:** Add the olive oil and butter to the hot skillet. The butter will add richness and flavor, while the olive oil prevents the butter from burning.
3. **Sear the Steaks:** Carefully place the seasoned filet mignon steaks in the hot skillet, ensuring they aren’t overcrowded. Sear for 2-3 minutes per side, or until a deep brown crust forms. Avoid moving the steaks around while they sear, as this will prevent them from developing a good crust.
4. **Add Aromatics:** Add the smashed garlic clove, rosemary sprig, and thyme sprig to the skillet. These aromatics will infuse the steaks with their flavor as they continue to cook. Tilt the pan and use a spoon to baste the steaks with the melted butter and oil, along with the infused garlic and herb flavors.

### Step 3: Cook to Desired Doneness

1. **Reduce Heat and Cook:** Reduce the heat to medium and continue cooking the steaks to your desired level of doneness. Use a meat thermometer to ensure accuracy.
* **Rare:** 125-130°F (52-54°C)
* **Medium-Rare:** 130-135°F (54-57°C)
* **Medium:** 135-145°F (57-63°C)
* **Medium-Well:** 145-155°F (63-68°C)
* **Well-Done:** 155°F+ (68°C+)
2. **Continue Basting:** Continue basting the steaks with the melted butter and oil while they cook.

### Step 4: Rest the Steaks

1. **Remove from Skillet:** Once the steaks have reached your desired internal temperature, remove them from the skillet and place them on a plate or cutting board.
2. **Rest:** Tent the steaks loosely with foil and let them rest for at least 5-10 minutes. This allows the juices to redistribute throughout the meat, resulting in a more tender and flavorful steak. Do not skip this step!

### Step 5: Prepare the Mushroom Cabernet Gravy

1. **Sauté the Mushrooms:** While the steaks are resting, prepare the mushroom Cabernet gravy. In the same skillet (or a separate saucepan), heat the remaining olive oil over medium heat. Add the sliced mushrooms and sauté until they are softened and browned, about 5-7 minutes. Don’t overcrowd the pan; work in batches if necessary to ensure proper browning.
2. **Add Shallots and Garlic:** Add the minced shallot and garlic to the skillet and sauté for another minute, until fragrant. Be careful not to burn the garlic.
3. **Deglaze with Cabernet Sauvignon:** Pour in the Cabernet Sauvignon and bring to a simmer. Use a wooden spoon to scrape up any browned bits from the bottom of the skillet (this is called deglazing – it adds a lot of flavor!). Reduce the wine by about half, about 5-7 minutes. This concentrates the flavors and removes some of the alcohol.
4. **Add Beef Broth and Herbs:** Pour in the beef broth, add the dried thyme and dried rosemary. Bring to a simmer and cook for another 5-7 minutes, allowing the sauce to thicken slightly.
5. **Make a Roux:** In a small bowl, whisk together the softened butter and flour until it forms a smooth paste (this is called a roux). This will help to thicken the gravy.
6. **Thicken the Gravy:** Gradually whisk the roux into the simmering gravy, a little at a time, until the gravy reaches your desired consistency. Cook for another 2-3 minutes, stirring constantly, until the gravy is smooth and thickened. If the gravy becomes too thick, add a little more beef broth to thin it out.
7. **Season to Taste:** Season the gravy with salt and pepper to taste.

### Step 6: Serve

1. **Slice the Filet Mignon:** Slice the rested filet mignon against the grain into 1/2-inch thick slices.
2. **Plate and Serve:** Arrange the sliced filet mignon on plates. Spoon the mushroom Cabernet gravy generously over the steaks. Garnish with fresh parsley, if desired.
3. **Serve Immediately:** Serve immediately and enjoy!

## Tips for Success

* **Use High-Quality Ingredients:** As mentioned earlier, the quality of the ingredients will greatly impact the flavor of the dish. Choose a good quality filet mignon and a Cabernet Sauvignon that you enjoy drinking.
* **Don’t Overcook the Steaks:** Use a meat thermometer to ensure the steaks are cooked to your desired level of doneness. Overcooked filet mignon can be tough and dry.
* **Let the Steaks Rest:** Resting the steaks is crucial for allowing the juices to redistribute and result in a more tender steak. Don’t skip this step!
* **Adjust the Gravy Thickness:** If the gravy is too thin, cook it for a few more minutes to allow it to thicken. If it’s too thick, add a little more beef broth to thin it out.
* **Taste and Adjust Seasoning:** Always taste the gravy and adjust the seasoning as needed. You may need to add more salt, pepper, or herbs to achieve the desired flavor.
* **Get a Good Sear:** High heat and dry meat are essential for a good sear. Don’t be afraid to crank up the heat and pat the filets very dry.

## Variations

* **Add Different Mushrooms:** Experiment with different types of mushrooms, such as portobello, oyster, or chanterelle, for a unique flavor profile.
* **Add Herbs:** Add other herbs to the gravy, such as tarragon or chives, for a different flavor dimension.
* **Add a Touch of Cream:** Stir in a tablespoon or two of heavy cream at the end of the gravy for extra richness.
* **Make it Spicy:** Add a pinch of red pepper flakes to the gravy for a touch of heat.
* **Serve with Different Sides:** Serve the filet mignon with mashed potatoes, roasted vegetables, or a side salad for a complete meal.
* **Use a Different Wine:** While Cabernet Sauvignon is the classic choice, you can also use other red wines, such as Merlot or Pinot Noir, for the gravy.

## Serving Suggestions

This filet mignon with mushroom Cabernet gravy is a show-stopping dish that’s perfect for a special occasion. Here are a few serving suggestions:

* **Mashed Potatoes:** Creamy mashed potatoes are a classic accompaniment to filet mignon. For an extra touch of decadence, add a little truffle oil to the mashed potatoes.
* **Roasted Asparagus:** Roasted asparagus is a simple and elegant side dish that pairs well with the rich flavors of the filet mignon and gravy. Drizzle with olive oil and balsamic vinegar before roasting.
* **Creamed Spinach:** Creamed spinach is another classic side dish that complements filet mignon perfectly. The creamy texture and mild flavor of the spinach provide a nice contrast to the rich flavors of the steak and gravy.
* **Side Salad:** A simple side salad with a light vinaigrette is a great way to balance out the richness of the meal.
* **Crusty Bread:** Serve with crusty bread to soak up all the delicious gravy.

## Storage and Reheating

* **Storage:** Store leftover filet mignon and gravy separately in airtight containers in the refrigerator for up to 3 days.
* **Reheating:** To reheat the filet mignon, gently warm it in a skillet over low heat or in a preheated oven at 300°F (150°C) until heated through. Avoid overcooking, as this will make the steak tough. Reheat the gravy in a saucepan over medium heat, stirring occasionally, until heated through. You may need to add a little beef broth to thin it out if it has thickened too much.

## Nutritional Information (Approximate)

* Calories: Approximately 600-800 per serving (depending on the size of the steak and the amount of gravy)
* Protein: 40-50 grams
* Fat: 30-40 grams
* Carbohydrates: 15-20 grams

## Conclusion

This Filet Mignon with Mushroom Cabernet Gravy recipe is a guaranteed crowd-pleaser. The combination of tender, perfectly seared filet mignon and a rich, flavorful gravy is simply irresistible. Whether you’re celebrating a special occasion or just looking for a delicious and elegant meal, this recipe is sure to impress. So, gather your ingredients, follow the instructions, and prepare to indulge in a truly decadent dining experience! Bon appétit!