A perfectly cooked filet served with a delicious wine sauce.

Filet

A delicious portabella mushroom served as an appetizer.

Portabella Appetizer

Season the filet mignon with salt and black pepper on both sides.

Prepare the Filets

In a large skillet, heat the olive oil over medium-high heat. Once hot, add the filets and sear for about 4-5 minutes on each side for medium-rare. Adjust time for desired doneness.

Sear the Filets

Remove the filets from the skillet and let them rest on a plate, covered loosely with foil.

Rest the Filets

In the same skillet, reduce the heat to medium and add the chopped shallots. Sauté for 2-3 minutes until softened.

Make the Wine Sauce

Pour in the red wine, scraping up any brown bits from the bottom of the skillet. Let it simmer for about 5 minutes until reduced by half.

Deglaze the Pan

Add the beef broth and continue to simmer for another 5 minutes. Stir in the butter and fresh thyme until the sauce is smooth and slightly thickened.

Add Broth and Thicken

Plate the filet mignon and drizzle with the wine sauce. Serve immediately.

Serve

Filet Mignon

Salt

Black Pepper

Olive Oil

Shallots, finely chopped

Red Wine

Beef Broth

Butter

Fresh Thyme, chopped

Preheat your oven to 375°F (190°C). Clean the portabella mushrooms with a damp cloth and remove the stems.

Prepare the Mushrooms

In a small bowl, mix together olive oil, minced garlic, balsamic vinegar, salt, and black pepper. Brush this mixture over both sides of the mushrooms.

Marinate

Place the mushrooms on a baking sheet, gill side up. Sprinkle the chopped parsley and grated Parmesan cheese on top. Bake in the preheated oven for 15-20 minutes, or until the cheese is melted and bubbly.

Bake

Remove from the oven and let cool slightly before serving. Enjoy your delicious portabella appetizer!