Ingredients

• 24 ounce filet mignon, trimmed, room temperature
• 2 tablespoon kosher salt
• 1 teaspoon black pepper, freshly ground
• 3 tablespoon unsalted butter
• 2 tablespoon vegetable oil
• 8 ounce mushrooms, sliced
• 3 shallots, minced
• 1 cup dry red wine
• 1 cup beef stock
• 2 tablespoon tomato paste
• 2 clove garlic, minced
• 1 teaspoon fresh thyme, leaves only
• 1 bay leaf
• 1 tablespoon cold butter, cold
• 1 teaspoon Dijon mustard
• 0.25 teaspoon fleur de sel
• 1 tablespoon fresh parsley, chopped

Steps

1. Remove filet mignon steaks from refrigerator and let them rest at room temperature for 20 minutes to ensure even cooking.
2. Pat the steaks dry with paper towels, then season both sides generously with kosher salt and freshly ground black pepper.
3. Slice the mushrooms into even pieces approximately 1/4-inch thick.
4. Mince the shallots and garlic cloves finely.
5. Heat the neutral oil in a 12-inch skillet over medium-high heat until it shimmers, approximately 2-3 minutes.
6. ⚠️ CAUTION: Oil is very hot. Carefully place the filet mignon steaks in the skillet, laying them away from you to avoid splattering. Do not move the steaks for 4-5 minutes to develop a crust.
7. Flip the steaks once and sear the second side for 4 minutes.
8. Reduce heat to medium-low and add 1 tablespoon butter to the pan. Continue cooking, tilting the pan to baste the steaks with the melted butter, until internal temperature reaches 125°F for medium-rare, about 3-4 minutes.
9. Transfer the steaks to a warm plate and tent loosely with foil to rest for 10 minutes while making the sauce.
10. While steaks rest, return the skillet to medium-high heat. Add remaining 2 tablespoons butter and immediately add the sliced mushrooms.
11. Sauté the mushrooms until golden brown and their liquid has evaporated, about 5-6 minutes, stirring occasionally.
12. Add the minced shallots to the mushrooms and cook for 2 minutes until softened and fragrant.
13. Stir in the minced garlic and cook for 1 minute.
14. Add the tomato paste and cook, stirring constantly, for 1 minute to caramelize slightly.
15. Pour the dry red wine into the pan, scraping up any browned bits from the bottom with a wooden spoon.
16. Add the beef stock, fresh thyme leaves, and bay leaf to the pan. Bring to a simmer.
17. Simmer the sauce for 8-10 minutes, stirring occasionally, until it has reduced by about half and thickened slightly.
18. Remove the pan from heat. Discard the bay leaf. Whisk in the cold butter, Dijon mustard, and adjust seasoning with fleur de sel and additional pepper.
19. Place each steak on a warm plate and spoon the marchand de vin sauce generously over the top and around the sides.
20. Garnish with fresh chopped parsley and serve immediately.