Jul 13 2026
Restaurants›Cathédrale Restaurant›8oz Filet Mignon Recipe

8oz Filet Mignon Recipe

Inspired by Cathédrale Restaurant
Time1h
Serves2

’Banquiere’ Paris Mushroom Duxelle, Bordelaise

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Ingredients

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Filet Mignon

Mushroom Duxelle

Bordelaise Sauce

Method

Cooking the Filet Mignon

  1. 1

    Prepare the Steak

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

  2. 2

    Sear the Steak

    In a skillet, heat olive oil over medium-high heat. Add the filet mignon and sear for 4-5 minutes on each side for medium-rare, or until desired doneness is reached. Add butter for the last minute of cooking, basting the steak.

  3. 3

    Rest the Steak

    Remove the steak from the skillet and let it rest for at least 5 minutes.

Making the Mushroom Duxelle

  1. 4

    Cook the Mushrooms

    In a separate pan, melt butter over medium heat. Add shallots and cook until translucent. Add garlic and cook for another minute.

  2. 5

    Add Mushrooms

    Stir in the chopped mushrooms and thyme. Cook until the mixture is dry and caramelized, about 10-12 minutes. Season with salt and black pepper.

Preparing the Bordelaise Sauce

  1. 6

    Make the Sauce

    In a saucepan, combine red wine and shallots. Reduce over medium heat until the liquid is reduced by half.

  2. 7

    Add Beef Stock

    Add beef stock and thyme, simmering until the sauce thickens. Stir in butter and season with salt and black pepper to taste.

Plating

  1. 8

    Serve

    Plate the filet mignon topped with the mushroom duxelle and drizzle bordelaise sauce around the plate.

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