Beef Tenderloin Recipe

Season the Filet Mignon

Generously season both sides of the filet mignon with salt and black pepper.

Sear the Filet

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

Rest the Meat

Remove the filet from the skillet and let it rest for 5 minutes before slicing.

Sauté Shallots and Garlic

In the same skillet used for the filet, add the chopped shallots and minced garlic. Sauté over medium heat until translucent, about 2-3 minutes.

Cook the Mushrooms

Add the mixed forest mushrooms to the skillet and cook until they are softened, about 5-7 minutes.

Deglaze the Skillet

Pour in the red wine and scrape the bottom of the skillet to deglaze. Allow it to simmer for 5 minutes.

Add Beef Stock and Thyme

Add the beef stock and fresh thyme. Bring to a boil then reduce heat to a simmer, allowing it to reduce for about 10-15 minutes until thickened.

Finish with Butter

Stir in the butter until melted and fully incorporated into the sauce.

Serve the Dish

Slice the rested filet mignon and serve it on a plate. Drizzle the forest mushroom demi-glace over the top.