Pan-Seared Filet Mignon with Creamy Mushroom Sauce

Eat like you just defeated a tyrant, drink like a vagrant, live like a revolutionary.

Nothing pairs better than a glass of bold Blood of Tyrants and a tender filet mignon topped with delectable mushroom sauce. This devious combination is perfect if you’re hosting dinner for friends (or foes), date night, or if just want to indulge after a long day on the battlefield.

Blood of Tyrants is a bold Merlot with a soft finish which perfectly complements a lean meat like filet mignon or sirloin. Top this meat dish with mushroom sauce to bring together incredible flavors, and serve with a side of potatoes and grilled veggies, like the freedom fighters used to indulge in. Pop the cork on a bottle of Blood of Tyrants to complete the meal and savor each bite like the vanquisher you are.

Before you begin, let your filets warm to room temperature and pat dry with a paper towel. Drying your steak before cooking will create a crispier crust when searing. Thicker steaks will take longer to cook, so adjust cooking times as needed. Don’t forget to pour yourself a glass of wine while cooking!

Time:

Prep time 5 minutes
Cooking time 25 minutes

Serving size:

Serves 4 people

Ingredients:

For the sauce

• 1 pound baby Bella mushrooms (sliced)
• 1-2 tbsp unsalted butter
• 1 tbsp olive oil
• ½ medium yellow onion
• 2 cloves garlic (minced)
• 1 sprig rosemary (chopped)
• ½ cup Blood of Tyrants (or any Merlot)
• ½ cup heavy cream
• ¾ cup low sodium beef broth
• Salt and pepper

For the meat

• 4 filet mignon filets (6 oz each)
• 2 tbsp unsalted butter
• 1 tbsp olive oil
• Salt and pepper

Directions:

1. Pat filets with paper towel and season generously with salt and pepper. Wash mushrooms and pat dry with paper towel.
2. Heat 1 tbsp of olive oil and 1-2 tbsp butter in cast iron pan until butter is melted. Add onion and cook until translucent. Add garlic, rosemary, salt, and pepper and cook until fragrant.
3. Add mushrooms to pan and cook until soft. This may be done in batches.
4. Transfer mushroom mixture to a separate bowl. In the pan, add wine and let simmer to reduce.
5. Once wine has reduced, add mushroom mixture, heavy cream, and broth to pan and let simmer for 5 minutes.
6. Transfer mushroom sauce back to bowl and cover.
7. Wipe cast iron and return to heat. Heat 1 tbsp olive oil and 1 tbsp butter in pan until butter is melted and mixture is starting to smoke.
8. Add filets to pan. Let filets cook for 2-5 minutes on each side, depending on preferred doneness and size of steak. Now’s a great time to sip some wine!
9. Remove steak from pan and top with mushroom sauce.
10. Refill your wine glass and enjoy!