Ingredients

• 4 ounce filet mignon steaks, trimmed
• 8 ounce shiitake mushrooms, sliced
• 1 cup Cabernet Sauvignon wine
• 2 cup beef stock
• 2 tablespoon butter
• 2 tablespoon olive oil
• 2 pound russet potatoes, peeled and quartered
• 4 clove garlic, minced
• 4 tablespoon butter
• 0.5 cup heavy cream
• 2 yellow onions, halved
• 1 pound fresh asparagus, trimmed
• 1 tablespoon fresh thyme, leaves only
• 2 bay leaves
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 1 tablespoon cornstarch

Steps

1. Preheat oven to 400°F. Place halved onions cut-side down on a sheet pan, lightly drizzle with olive oil, season with salt and pepper. Roast until golden and caramelized, about 30-35 minutes.
2. While onions roast, place peeled and quartered potatoes in a pot of cold salted water. Bring to a boil and cook until fork-tender, about 15-20 minutes.
3. Drain the cooked potatoes and return them to the hot pot. Add 4 tablespoons butter, minced garlic, and heavy cream. Mash until smooth and creamy, season with salt and pepper to taste. Set aside and keep warm.
4. Trim the asparagus by snapping off the woody ends. Bring a large pot of salted water to boil. Add asparagus and cook until tender-crisp, about 3-4 minutes. Drain and set aside.
5. Pat the filet mignon steaks dry with paper towels and season generously on both sides with salt and pepper.
6. Heat olive oil in a heavy-bottomed skillet over medium-high heat until just smoking. Carefully place the filets in the pan and sear for 4-5 minutes on the first side without moving them, until a brown crust forms.
7. Flip the filets and sear the second side for 3-4 minutes until a brown crust forms. Using a meat thermometer, check the internal temperature: for medium-rare, aim for 130-135°F. Remove the steaks to a warm plate when they reach 125-130°F (carryover cooking will bring them to medium-rare), and tent loosely with foil. Set aside to rest.
8. In the same skillet, add sliced shiitake mushrooms and cook over medium-high heat until lightly browned and any liquid has evaporated, about 4-5 minutes. Season with salt and pepper.
9. Pour the Cabernet Sauvignon wine into the skillet with the mushrooms, scraping up any browned bits from the bottom. Simmer for 2-3 minutes to reduce and concentrate the wine flavor.
10. Add beef stock, thyme, and bay leaves to the mushroom-wine mixture. Simmer for 8-10 minutes to allow flavors to meld and sauce to reduce slightly.
11. If the sauce is too thin, mix 1 tablespoon cornstarch with 2 tablespoons cold water to create a slurry and whisk it into the simmering sauce, stirring constantly until thickened slightly, about 1-2 minutes. Simmer for an additional 2 minutes.
12. Remove the sauce from heat and whisk in 2 tablespoons butter until fully incorporated and glossy. Taste and adjust seasoning with salt and pepper. Remove bay leaves and thyme sprigs.
13. To plate, place a portion of garlic mashed potatoes slightly off-center on each warm plate. Arrange roasted onion halves on top of or beside the potatoes. Place the rested filet mignon next to the potatoes.
14. Arrange fresh asparagus spears on the plate. Spoon the mushroom-Cabernet sauce around and over the filet. Garnish with additional fresh thyme if desired.

Nutrition